Pulled pork with lingonberry chutney.

This take on a burger or sandwich is quite amazing. The chutney goes perfectly with the pulled pork and leaves you feeling full and satisfied for a long time after you have eaten the last bite. Preferably, it is served as an entrée or as a sandwich on the go.

Pulled pork with lingonberry chutney.

Cooking time
5-6 hours


Ingredient list

Pulled pork

  • 2-3 lb boneless pork shoulder
  • 1/4 cup brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 cup Felix lingonberry jam
  • 2 cups chicken stock
  • 1 bay leaf

Lingonberry chutney

  • 6 granny smith apples, peeled and chopped
  • 1 cup apple juice or apple cider
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp balsamic vinegar
  • 3/4 cup Felix lingonberry jam

Recipe instructions

Pulled pork
Combine brown sugar, paprika, garlic powder, onion powder, salt in a medium bowl and rub on the pork on all sides. Allow the pork to rest on the counter for ½-hour.

While pork is resting start slow cooker on high, adding lingonberry, chicken stock and bay leaf.

After ½-hour add pork to slow cooker. Cook until tender, 5-6 hours on high. (Some slow cookers may need more time but pork should be fork tender when done.)
Also can be roasted in a Dutch oven in a preheated oven at 325 degrees for 4-5 hours or until fall- apart tender.

Lingonberry chutney
In a small saucepan add apples, apple juice, brown sugar and cinnamon - simmer until soft.

Turn off heat and stir in balsamic vinegar and lingonberry jam. Allow to cool.

Top the pulled pork with chutney right before serving.