Recipe Detail

Juicy Grape Pulled Pork

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Number of Servings:


  1. 3 pounds - trimmed pork shoulder roast
  2. 2 teaspoons - dried thyme
  3. - salt and pepper
  4. 1 cups - red onion wedges
  5. 3 cups - red seedless grapes
  6. 1/3 cups - balsamic vinegar
  7. 1 cups - water
  8. 1/4 cups - tomato paste
  9. - split biscuits for serving over
  10. - lettuce and tomatoes for serving with
  11. - snipped herbs garnish, if desired


Coat the shoulder roast with the thyme, salt and pepper. Place the roast in a 4-quart slow cooker.

Add the onion, grapes, vinegar, and water. Cover and cook on low 10 hours or on high for 5 hours.

Transfer roast to a cutting board. Remove onions and grapes to a bowl. Skim fat from liquid; transfer to a saucepan. Whisk in the tomato paste, and bring to a boil. Boil, uncovered, for 15 minutes.

Shred meat; add to bowl with onions and grapes. Serve over split biscuits with lettuce, tomatoes and sauce, and top with snipped herbs, if desired.


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