And by “juicy” – I mean both moist and made with actual “juice!”
Pomegranate/dragon fruit juice – you know the one that comes in a small, curvy bottle.
Here is the supporting cast of characters….
Think “sweet and spicy” pulled pork on rolls with bread/butter pickles! Also great over mashed potatoes which is how I ate it!!
I simply whisked all these guys together with the diced onion and added it to the slowcooker with the pork.
..but I did take the effort to “put a little brown” on the pork roast first by searing it in a pan. And then it was “everybody in the hot tub!”
I think it was worth it to take the time to “caramelize” the outside (fancy cooking term) but you can decide if you want to clean the extra pan. Also worth noting…make sure you set your slow-cooker to the correct setting for the day. i.e. lower if you are going longer or higher if you are going shorter. Otherwise you might come home to a delicious but REALLY falling apart pork due to an overly long time on high setting. (Not that I am speaking from experience or anything.)
Actual recipe for sauce…
2lb +/- pork roast
16oz Pomegranate juice or juice blend ( I happened to have a “lite” version on hand)
3 heaping tablespoons brown sugar
1/2 med onion diced
6oz can of tomato paste
1 tsp ground Ancho chili powder
2 tbsp “Galena Street” seasoning from Penzey’s or whatever your favorite BBQ seasoning is
1 tsp ground Cumin
S&P to taste
Whisk to combine and add to slow cooker with meat and onion or simmer on low heat for a while to serve as a side sauce with just about anything!