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#SundaySupper Labor Day Cookout...Featuring Strawberry BBQ Pulled Pork Sandwiches

Written By Sunday, September 1, 2019 Add Comment Edit
Somehow, my calendar shows that it's already September...and that tomorrow is Labor Day. Labor Day is the unofficial end of Summer: the kids are back in school, and the days are starting to get a little bit shorter. But, try telling that to Mother Nature...it's still in the 90s here in Central Texas, so Fall is still a few weeks away for us. To celebrate Labor Day, the #SundaySupper crew is hosting a virtual cookout! My contribution to the event is a recipe that I've been wanting to make all Summer long: Strawberry BBQ Pulled Pork Sandwiches. I saw the recipe in a Better Homes & Gardens cookbook and immediately knew that I would be making it. Now that Summer's winding down, it was time to quit procrastinating! 

Strawberries may seem a bit out of place in a BBQ sauce...but I promise that it's FABULOUS! The sweet-tart berries pair perfectly with succulent pork. The strawberries are added in two stages: half when the meat and sauce simmer for two hours, then the other half shortly before serving. The first round of berries basically cooks down into the BBQ sauce, but the second batch provides a fruity compliment to the savory pulled pork. Michael was a bit skeptical at first, but ended up eating two sandwiches and pronouncing the recipe a keeper!

Strawberry BBQ Pulled Pork Sandwiches
adapted from Better Homes & Gardens

Step 1: Remove the visible fat from a 2-3 lb. pork roast (butt, shoulder, or sirloin). Season the pork with your favorite seasoning -- I used Chef Paul Prudhomme's spicy Pork Magic. Heat 1 tbs. olive oil in a large Dutch oven over med-high heat, then sear the pork until browned on both sides.


Step 2: Combine the following ingredients in a measuring cup: 1/2 cup ketchup, 1/4 cup balsamic vinegar (I used Con 'Olio fig balsamic), and 1 tbs. sriracha. Stir to thoroughly combine and add to the Dutch oven. Add 2 cups quartered strawberries, 1 tsp. dried thyme, 1 small chopped shallot, a chicken bouillon cube, and 1 cup water. 


Step 3: Stir well to combine and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours. Remove the cooked pork and let stand for 10 minutes. While the pork cools, turn the heat to med-high and bring the sauce to a boil. Cook for about 10 minutes, until the mixture is reduced and thickened. Meanwhile, shred the pork with two forks. 


Step 4: Add the shredded pork, 1 tbs. Cajun seasoning, and 2 cups quartered strawberries to the Dutch oven. Stir well to combine the pork and strawberries with the BBQ sauce. Serve the flavorful pulled pork on toasted buns. For variety, I'm thinking it would also be good served with flour tortillas.


This recipe is so simple...once you assemble everything, it simmers away on top of the stove while you prepare the rest of your meal, watch the big game, or take care of other stuff around the house. Your patience is rewarded by the end result: succulent pork flavored with a sweet-and-spicy homemade BBQ sauce! I hope you'll give this unique spin on pulled pork a try...and that you'll join this week's #SundaySupper Twitter chat at 700EST. 

In the meantime, I hope you'll go visit my fellow #SundaySupper food bloggers and see all the yummy Labor Day cookout recipes that they're sharing.

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ


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