Okay, I have got a great summer recipe to share with you today but with a very surprising ingredient. Not only is this a surprising ingredient but it is good for you! I’m talking about Sunsweet Pitted Prunes! Yes, prunes!
In the main recipe the Sunsweet prunes are in the BBQ sauce and will add a wonderful sweet taste for you and no one would ever guess that prunes are part of the sauce.
I actually eat Sunsweet Pitted Prunes every day. Each afternoon I eat 2 to 3 Sunsweet Pitted Prunes with a little schmear of almond butter on them. Trust me that this helps keep things moving along in your system. Know what I mean? Honestly, it really is an amazing and tasty little snack and I encourage you to give it a try.
Now for the fabulous recipe for Hawaiian Pulled Pork Sandwiches that you, your family, and your guests will devour and love! Sunsweet’s grilling tip is to marinate the meat before grilling to tenderize and flavor the meat for at least three hours in a sealed container.
Hawaiian Pulled Pork Sandwiches
Ingredients for Pork
- 3lb pork shoulder roast, boneless
- 2 yellow onions, peeled and quartered
- 1/8 tsp liquid smoke (1/2 tsp for Dutch oven)
- 2 cups chicken broth (6 cups for Dutch oven)
- 1 Tbsp salt
- 2 Tbsp olive oil
Ingredients for BBQ Sauce
- 1 yellow onion, diced
- 4 garlic cloves, chopped
- 9 oz bag Sunsweet® Pitted Prunes
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp fresh ginger, finely grated
- 1 1/4 cups brown sugar
- 1/2 cup cider vinegar
- 2 Tbsp Dijon mustard
- 1 cinnamon stick
- 1 Tbsp chili powder
- 1 tsp cumin, ground
- 2 cups tomato sauce
- 6 oz tomato paste
- 2 tsp olive oil
Heat a heavy-bottomed frying pan over high heat 3 to 4 minutes, add 2 Tbsp olive oil. Season the pork roast with salt on all sides and brown in the pan, 3 minutes per side. Put pork in a crock pot. Add the onions, broth and liquid smoke. Cook the pork 10 to 12 hours on a low setting. Alternatively, put the browned roast in a Dutch oven with 6 cups of broth and 1/2 tsp liquid smoke and bake, covered 3 to 4 hours at 325°F. When meat is cool enough to handle, remove fat and shred the meat. Toss with Sunsweet® Prune BBQ Sauce (recipe to follow) and serve piled high on toasted buns or slider rolls.
Heat a saucepan over medium heat and add 2 tsp of olive oil. Add onion and garlic and cook until soft. Add the rest of the ingredients, bring to a boil and simmer for 30 minutes over low heat. Cool and remove the cinnamon stick and place sauce in a blender. Blend until smooth. Sauce keeps for two weeks when refrigerated.
Look for the individually wrapped Sunsweet Ones at your grocery store and grab some almond butter too. I personally like Trader Joe’s salted creamy almond butter. You will thank me for this after you eat these for several days in a row!
Do you eat Sunsweet prunes alone or mixed in with anything else like in this recipe? Share with us all![signoff]
© 2015, Robyn Wright. All rights reserved.