Black Cherry & Baklouti Pulled Pork

Ingredient Spotlight. Our Black Cherry Dark Balsamic Vinegar is deep and fruit-forward, and it does double duty here — sweetening the brine and cutting the richness in the sauce. Our Baklouti Green Chili Fused Olive Oil brings a clean, verdant heat that builds slowly, so the pork lands warm rather than harsh.

Ingredients

• 4 lbs pork shoulder
• 1 cup Black Cherry Dark Balsamic Vinegar, plus ¼ cup for the sauce
• ½ cup coarse sea salt
• ¼ cup brown sugar
• 7 cups cold water
• ¼ cup Baklouti Green Chili Fused Olive Oil
• 2 Tbsp mustard
• reserved pan juices, fat poured off

Instructions

1. Make the brine: dissolve the salt, then the brown sugar, into 1 cup Black Cherry balsamic and the cold water. Rinse the pork, seal it in a zip-top bag with the brine, and refrigerate 12–24 hours (set the bag in a pan in case it leaks).
2. Remove the pork, pat it dry, and let it come to room temperature while the oven heats to 225°F.
3. Roast 5–7 hours (about 1.5–2 hours per pound), until the internal temperature reaches 170°F. Turn off the oven, wrap the pork tightly in foil, and rest 1 hour.
4. Meanwhile, reduce the Baklouti oil, ¼ cup Black Cherry balsamic, the mustard, and the reserved pan juices in a saucepan until lightly syrupy.
5. Pull the pork apart with two forks, pour the warm sauce over, and toss. Finish with a raw drizzle of Baklouti oil for a last note of green heat.

Chef's Notes

• Rest the wrapped pork the full hour — it reabsorbs its juices and pulls into silkier strands.
• Reduce the sauce only until it coats a spoon; it thickens more as it cools.

Make It Yours

• Pile it onto tacos with a slaw dressed in our Jalapeno White Balsamic Vinegar for a bright, crunchy contrast.

Allergens: contains mustard.

Black Cherry and Baklouti is a sweet-and-heat pairing worth knowing — come taste them side by side at the shop.