Stewart and Jasper Orchards

Cherry Pulled Pork Sandwich

Before Slow Cooking
  • 1 boneless pork shoulder roast (3-4 pounds)
  • 2 Tablespoon Dijon Mustard
  • 2 Tablespoons soy sauce
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  • After Slow Cooking
  • 1 jar (16 oz) Stewart & Jasper Cherry Pepper Sauce
  • 1 bottle of your favorite BBQ sauce
  • 1 Tablespoon vinegar
  • 1 Tablespoon soy sauce
  • Hamburger buns

1. Spread 1 Tablespoon Dijon mustard and soy sauce on each side of pork roast and season as desired. Cover and cook on low for 8-10 hours or until meat is tender.

2.  Remove meat; cool slightly. Remove all cooking juices from pan and set aside.  Shred pork with two forks and return to slow cooker; add Stewart & Jasper Cherry Pepper Sauce, BBQ sauce, and vinegar. (For juicer meat, add small amounts of cooking juices back in.) Cook for an additional 45 minutes. Serve on buns.

Tip:  You can substitute 1/4 cup chicken broth for the soy sauce.