Enjoy a fresh taste of spring with our special rhubarb barbecue recipe from our 2014 Rhubarb Festival.
- 1 - 10 oz. bottle Kitchen Kettle Hickory Smoke Grilling Sauce
- 2 - 1/2 pint jars Kitchen Kettle Rhubarb Jam
- 4 lbs. pork roast (shoulder or butt)
- 1 can Birch Beer, Root Beer or Ginger Ale
Blend grilling sauce with jam until well combined. Set aside.
In a crockpot place a 4lb. pork roast and cover with a can of Birch Beer, Root Beer or Ginger Ale. (Optional: season as desired with chopped onion or peppers). Cook on low for eight hours. Remove the meat, strain and discard the liquid. With two forks shred the meat. Return the shredded meat to the crockpot and stir in most of the grilling sauce and rhubarb jam mixture. Cook another hour on low or until sauce is melted into meat. Serve on rolls and top with additional rhubarb sauce as desired. If you have leftovers...no problem! This pulled pork freezes easily.
pulled pork, rhubarb jam, roast pork, kitchen kettle village, rhubarb festival
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