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.
- 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
- 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
- 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.
- 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.
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