If that’s not a mouthful than I don’t know what is. I couldn’t decide what to name this recipe as there is so much going on here. I couldn’t seem to fit in the fact that these have blue cheese crumbles and that the meat is so incredibly tender because you brine the crap out of it.
Okay, at some point I have to stop always trying to convince you to make something that I have made and received rave reviews about. However…..this is not that day. I am about to do everything I can to persuade you to make these sandwiches!
If you feel that I’m bragging or claiming that I always make good food than think again, because that is not the case Not even close. I have major flops (almost daily) and have yet to solve the plight of childhood pickiness in my younger siblings with magic ingredients or superior cooking skills. That must be why I get so excited about the recipes that hit it out of the park.
I am simply trying to do my part here and sharing something that is just too incredible to keep for just my family. This greatness needs to be shared with human kind like an art piece or a good book. It can go anywhere between the Mona Lisa and Shakespeare, I’m not picky.
This is one of those rare recipes that comes together in my mind with next to no head-banging. Pure inspiration that leads to a finished product that I feel almost guilty taking any credit for because it was just too easy. I enjoy these as much as possible when they occur because they are few and far between.
Seriously, I can’t tell you how I decided on this combo. All I know is that it started with my mom buying a pork roast and blackberries being everywhere. Then it just evolved from there. It’s been a while since we’ve had a pork roast and it got me all excited to try something different.
We don’t do roasts and steaks very often because the cuts of meat are different here. Like, they cut the animal into completely different sections than we were used to in the States and all of the names are obviously in Spanish so we still haven’t discovered our favorites or figured out what is what. Plus, well, we’ve had a bad experience. I won’t even tell you about the green and purple roast of 2014, blah! When we do get a new cut we always brine it for a long time to insure it has the best chance possible of being tender, and this usually works. Brining saves lives; true story.
This is probably the longest recipe I’ve ever written but don’t let that freak you out. I mean, I know the blackberry bbq has like a million ingredients, but they are most likely things that you already have in your pantry. Then the slaw is very simple and the blue cheese just finishes the whole thing. When you combine it all on a soft, doughy bun it has been proved to cause spontaneous bursts of song and dance. It is well worth every ingredient.
Oh, and one more thing. I just had to laugh at the pictures of my brother-in-law holding the sandwich (we’ve decided that he’s found his calling in life as a hand model) because his very large hands dwarf the sandwich that is actually huge. Both he and my younger brother are really tall and it’s like the twin towers when they are in the same room. They make me feel very short and I’m taller than average. These sandwiches were highly approved by both.
Anyway, If you are looking for a flavor explosion than look no further because this is going to knock your socks off. They’re perfect for any summer gathering or just a killer weeknight family dinner.
- 1 (6 - 8 pound) pork roast (aka. shoulder or butt)
- salt and pepper to taste
- 1 cup blue cheese crumbles
- 8 sandwich buns (I like using homemade. You can try these or these
- 1/4 cup pickling salt
- 1/2 cup vinegar
- 2 quarts water
- 1 heaping cup fresh blackberries
- 1/2 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons butter
- 1 cup water (plus more as needed)
- 1 cup brown sugar
- 1 tablespoon honey
- 1/3 cup red wine vinegar
- 1 1/2 cups tomato sauce
- 1/3 cup tomato ketchup
- 1/2 cup all-fruit blackberry jelly
- 1 tablespoon liquid smoke
- 2 tablespoons worchestershire
- 2 tablespoons lemon juice
- 1 teaspoon chipotle pepper in adobo, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon powdered ginger (optional)
- 1 medium carrot, julienned
- 2 red and 2 green bell peppers, julienned
- 1 medium onion, thinly sliced
- 1 tablespoon salt
- 1/2 cup olive oil
- 1/2 cup cider vinegar
- 1 teaspoon black pepper
- 1 bunch fresh cilantro, thick stems removed, chopped
- Melt butter in a medium sauce pan and combine onions, garlic, and berries over medium heat. Cook for 5 to 6 minutes until onions are browned, smashing berries as you stir. Pour in 1 cup water to deglaze the pan and then add all other ingredients and simmer over low heat until thickened. You can add extra water if sauce gets too thick.
- Cool and pour into sealable container and store in refrigerator. It should last for at least 3 weeks but I've kept it way longer before. You can also freeze.
- Toss all ingredients for slaw in a large bowl until everything is well mixed. Cover and store in refrigerator for at least 1 hour before serving.
- Combine ingredients for brine in a large pot, pan or container and stir until salt is dissolved. Place roast in brine and refrigerate for a minimum of 12 hours and up to 48 hours. (I like to do it for 48 hours for the most tender meat but if you are in a hurry you can cut the time down to 8 hours and double the salt and vinegar in the brine.)
- Preheat oven to 300 degrees F (150 C). Drain and rinse pork well, then fill pan with about 1/2 inch water. Cover pan and place in oven to roast until very tender and easy to separate with fork, checking every so often. Mine took about 5 hours but it can take up to 8.
- Remove from oven and cool long enough to reach handling temperature. Separate meat with a fork and remove any gristle, fat, and/or bones and cover to keep warm.
- Toast buns if you want and mix pulled pork with desired amount of blackberry sauce in a large bowl. (If it has cooled you can combine it in a skillet to warm on stove before serving.) Season with salt and pepper to taste and top with slaw and blue cheese crumbles. Serve with extra blackberry sauce if desired.