Like I mentioned, I used Bonne Maman Golden Plum Mirabelle Preserves. This flavor was new to me but I can already tell that we’re going to be BFFs. Especially come time to make pulled pork. This might just be the only way I’ll ever make pulled pork. And good news — you have the chance to win a year’s supply of Bonne Maman as well as a $40 gift card — should be plenty to buy the ingredients for this pulled pork! Keep on reading past the recipe for giveaway details .
Have I convinced you get to make this for dinner tonight? The barbecue sauce is so perfectly sweet and tangy and spicy all at the same time already. I know I already said that, but it is just the way barbecue sauce should be Neogen code 9 kr.
And it’s perfect for this pork. I alluded to some new names earlier, but did you know the National Pork Board has recently released new names for many cuts of pork? Here is a handy visual to help you navigate these new names. And while you’re on the learning-train — make sure to take a look at the temperature cooking chart (print it and hang it on your fridge!) so you make sure you’re not overcooking your pork (ick!). The number to remember when your thermometer is in hand is 145 degrees Fahrenheit! The National Pork Board recommends that you cook loin roasts, chops and tenderloin like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160°F (medium) headphone amp.
Slow cooker pulled pork. One of my favorite go-to meals when I want something in the slow cooker that is going to taste great and be ready at the end of a busy day. While pulled pork is traditionally made with pork shoulder (did you know that cut is now called a Blade Pork Roast?) — I almost always opt for the pork loin (which is now referred to as a New York Pork Roast!) because it is a leaner cut and I’m always trying to watch the fat/calorie content of what we eat. Or at least I make an attempt to. Plus, once you pile on this amazing barbecue sauce, you’ll never realize there less fat in this cut of meat nu skin.
I’m a little obsessed with this barbecue sauce. It’s sweet, tangy, spicy, and….well, bourbon. It is SO good. I could have eaten it straight off this cute little yellow spoon. Perhaps I did? You’ll never know. This is a thick barbecue sauce studded with pieces of onion as well as sweet pieces of plum from the Bonne Maman Golden Plum Mirabelle Preserves (which I could also eat straight off the spoon nu skin). And the pairing of fruit with pork is such a natural one. I’m sure you’ve seen recipes pairing fruit and pork — like this pork tenderloin with roasted grapes, or bourbon mango pulled pork, or this apple cranberry stuffed pork roast. And that’s only a sampling! There are countless combinations. If you haven’t tried pairing fruit with pork yet, you must. And using jam or preserves makes it even easier because the added sweetness gets you one step closer to perfection. Pork + fruit + sweetness = perfection. Simplified: Pork + Jam = Perfection. And I’m a nerd nu skin.