When I was in Northern Michigan, I stopped by one of my favorite stores, American Spoon. I picked up some preserves and cranberry mustard, along with this BBQ sauce. I found one of the American Spoon recipes for this BBQ Sauce, some cherry BBQ pulled pork sandwiches.
Cherry BBQ Pulled Pork Sandwiches:
(recipe inspiration here)
5 cloves garlic chopped fine
1 1/2 tablespoons kosher salt
1 tablespoon olive oil
1 10-14 pound pork butt
1 bottle of your favorite root beer
1 tablespoon white vinegar
Combine the garlic, olive oil, and salt and mix into a paste. Rub the paste over the pork butt and place the pork in container with a tight-fitting lid like tupperware. Refrigerate overnight.
Preheat your oven to 400. Transfer the pork to an oven safe pot. Add the two jars of BBQ sauce, the root beer, and vinegar to the pot with the pork. Place in oven, uncovered, for about 30 minutes. When the pork begins to crisp, reduce the oven to 325, baste the pork with the pan juices, then cover and continue roasting for 4 to 5 hours. Baste the pork with the BBQ sauce every 30 minutes, until the meat is tender and pulls apart easily with a fork. The BBQ sauce will reduce down to a thick, sticky glaze, but if the sauce is reducing too quickly, add a splash of water or a little more root beer to loosen up the sauce.
Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce.
Serve with some slaw and toasted sandwich buns.