Blackberry Pulled Pork Sliders

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

For the Blackberry Sauce

• 2 cups California Giant blackberries
• 1/3 cup shallots, roughly chopped
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1 tbsp worcestershire sauce
• 1 tsp mustard
• Pinch of sea salt

For the Sliders

• 2 lb pork shoulder
• 10 Slider buns
• 1/2 cup radicchio or cabbage, shredded

Directions:

1. Preheat the oven to 450F. Place the pork on a parchment lined roasting pan. Top with a generous amount of salt. Pop in the oven to roast for 1 hour. After 1 hour, lower the temperature to 325F, and cook for 2 - 2 & 1/2 hours, or until the pork is tender.
2. While the pork cooks, make the blackberry sauce. To a sauté pan on medium-high heat, add in the olive oil, shallots, and a pinch of sea salt. Cook for 5 minutes, stirring frequently. Then add in the rest of the ingredients and cook on medium heat for 15-20 minutes until the sauce thickens. Use a fork to mash down the blackberries into the sauce while it cooks. Once it’s done, pour into a bowl and set aside.
3. Once the pork has cooked and cooled, place on a cutting board and shred the pork using two forks. Toss the shredded pork into a bowl and add a generous amount of the blackberry sauce into the same bowl. Mix well.
4. To assemble the sliders, add the pulled pork to the bottom bun, top with extra sauce and the shredded radicchio or cabbage, add the top bun (you can add another layer of the blackberry sauce here as well) and enjoy!