Makes about 6 Sandwiches
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This recipe features Maine’s key crop in three ways. Blueberry infused barbecue sauce, fresh or frozen whole berries, and blueberry bagels. For the sauce, I use Captain Mowatt’s Bar Harbor-Que with tangy hints of Maine blueberries.
You’ll need a crock pot for this recipe. If you don’t have the access to a smoker, this is a great way to produce some tender, smokey pulled pork.
- 1 medium Vidalia onion
- 2 lbs. boneless pork roast
- 1/4 cup apple cider vinegar
- 1 tablespoon liquid smoke
- 12 oz. blueberry barbecue sauce
- 2 cups fresh or frozen blueberries
- 4 blueberry bagels
- 1 cup shredded sharp cheddar cheese
- 1 large pickle
1. Slow cook the pork. Dice up the onion. Preheat a large frying pan to medium high. Coat all sides of the pork with salt and pepper. Add some cooking oil to the pan, and brown the pork on all sides, about 1 minute per side. Remove from heat. In a crock pot, combine the BBQ sauce, the vinegar, the liquid smoke, the onion, and the blueberries. Mix well. Place the pork in the crock pot with the sauce. Add enough water so the meat is completely covered. Cook on low for about 8 hours.
2. Shred and brown the pork. Remove the pork from the crock pot, place on a plate and let it cool down for about 10 minutes. Reserve the liquid from the crock pot. Preheat a large frying pan to medium high. When the pork is cool, use 2 forks to pull it into shreds. Divide the pork into 4 equal mounds. Add some cooking oil to the pan and fry each mound for 1 - 2 minutes. Flip the mound and baste with the reserved cooking liquid. Top each mound with the shredded cheddar and remove from the heat.
3. Assemble the sandwiches. Toast your bagels and slice up the pickle. Divide the toasted bagels between four plates. Top each with a mound of pork and some pickle slices. Serve with your favorite side dish, and enjoy!