Spicy Pulled Pork in Tart Cherry Sauce with Vanilla Slaw

This Spicy Pulled Pork recipe utilizes some trendy spices from McCormicks Gourmet Collection. 

Serves: 10

3 pounds boneless pork shoulder roast, trimmed

1/2 cup coarsely chopped dried tart cherries

1 medium onion, cut into thin wedges

1/2 cup ketchup

1/3 cup cider vinegar

1/4 cup packed brown sugar

2 tablespoons instant espresso powder

1 1/2 teaspoons McCormick® Gourmet Collection TM Crushed Red Pepper or 1 teaspoon McCormick® Gourmet CollectionTM Ground Cayenne Red Pepper

1 teaspoon McCormick® Gourmet CollectionTM Saigon Cinnamon

1 teaspoon McCormick® Gourmet CollectionTM Garlic Powder

1 teaspoon McCormick® Gourmet CollectionTM Sicilian Sea Salt

10 sandwich rolls (optional)

*For Vanilla Slaw*

3 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon Dijon mustard

½ teaspoon McCormick® Pure Vanilla Extract

¼ teaspoon McCormick® Gourmet CollectionTM Sicilian Sea Salt

1. Place pork, cherries and onion in slow cooker.

For sauce, mix remaining ingredients except rolls and Vanilla Slaw in medium bowl until blended. Pour over pork. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

3. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving.

4. For Vanilla Slaw, combine ingredients in large bowl until well blended.Add 1 package (12 ounces) broccoli coleslaw; toss to coat well. Cover. Refrigerate until ready to serve.

5. Serve Pulled Pork on sandwich rolls, if desired. (Slow Cooker Tip: For best results, do not remove cover during cooking.)

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