The first year Aaron and I were married we bought a rundown mint green, previously owned by a hoarder (seriously) little fixer upper house and threw ourselves into a remodel with all the vigor and enthusiasm a couple of 23-year-olds with no concept of what they were doing can have. We loved that house and felt like we learned a lot so three years later we sold it and decided to do it again. We bought another fixer upper and fell down the rabbit hole of do-it-yourself remodeling, except this time we had a baby to add to the mix. With a kitchen down to the studs, a coffee pot in the bathroom and a 7-month-old crawling baby boy underfoot, our friends took pity on us. They showed up with snacks, beer, dinners and boxes of ice cream sandwiches. As crazy as that summer was, I look back on it so fondly.
One of those delivered meals was a spicy pulled pork dish. It had a subtle sweetness that perfectly matched the heat. We devoured that meal and I begged my friend for her recipe. I was never quite able to perfect her specific dish, but many tries later I’ve stumbled into my own version of barbecued pulled pork. An undertone of sweetness from apricot preserves mellows the spice of pickled jalapenos. It is juicy and tender and your family will gobble it up. Top the pork with a quick batch of coleslaw for maximum tastiness.
Barbecued Pulled Pork
• 4 lb. pork shoulder roast
• 1 large sweet onion, sliced
• 1 12-oz. can of pickled jalapenos
• 1 16-oz. jar of apricot preserves
• 2 tablespoons Dijon mustard
• ¼ cup apple cider vinegar
• 2 cups chicken stock
• Salt and pepper
Preheat your oven to 300 degrees. Rinse pork roast and pat dry with a paper towel. Salt and pepper roast liberally. In a large Dutch oven or oven-safe pot with a lid, add the sliced onion, jalapenos, apricot preserves, Dijon mustard, vinegar and chicken stock. Using a whisk, combine ingredients. Place pork in the pot, covering it in the sauce. Place lid on pot and cook in oven for 4 hours or until the meat falls apart. Turn the pork every hour for even cooking.When the meat is finished cooking, use two forks to shred it.
Pile the meat on a hamburger bun, top with coleslaw and enjoy!
• 1 small head Napa cabbage, thinly sliced
• 1 8-oz. bag shredded carrots
• 4 green onions or small yellow onion, thinly sliced
• ¼ cup red wine vinegar
• 2 tablespoons sugar
• Salt and pepper
Place cabbage, carrots and onions in a bowl. In a measuring cup, mix sugar and vinegar together with a whisk. Pour mixture over cabbage and toss well until everything is coated. Salt and pepper to taste. Refrigerate until ready to serve. For best results, prepare coleslaw several hours before serving.
recipe previously shared in Yakima Magazine