Here's my contribution to the eats for book club this evening:
One 2 1/2 to 3-lb. boneless pork sirloin, shoulder, or butt roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 tsp. dried rosemary, crushed
Bottled hot pepper sauce (like Tabasco, optional--but good!
1. Trim fat from pork. Sprinkle 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.
2. 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.
3. Using 2 forks, shred pork; discard fat.
Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
4. Serve pork on buns. Top with addiional sauce and parsley. Pass remaining sauce.
I decided to make buns too. They just came out of the oven. I have to say the house smells just wonderful this afternoon!
There's a little bit of potato flour in this recipe.
Ready to roll!