Recipe submitted by: Tara Dunsmore
Recipe courtesy of: Better Homes and Gardens
What's in it
1 2 1/2 - 3 pound boneless pork sirloin, shoulder, or butt roast
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 teaspoon dried rosemary, crushed
Bottled hot pepper sauce (optional)
8 rolls or buns, split
Fresh parsley leaves (optional)
Green tomato wedges (optional)
How to cook it
- Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.
- For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.
- Using two forks, shred pork; discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
- Serve pork on buns. Top with additional sauce and parsley. Pass remaining sauce. Serve with tomato wedges. Makes 8 sandwiches.