Pulled Pork with Balsamic-Dried Fruit Barbecue Sauce

I love using the slow cooker - especially when you go away for the afternoon and come home to an apartment that smells amazing!  This pulled pork recipe is super easy - just dump everything into the slow cooker, set it, and go about your day.  The first night, we just ate it plain, with no sauce, alongside rice and veggies.  And it was fantastic that way - this cut of pork is really flavorful and tender without a whole lot of extra effort.  Then there were lots of leftovers to enjoy throughout the week.  This simple barbecue sauce was a great way to dress up leftovers and enjoy them another way.  It was really delicious with lots of great flavor from dried figs, dried plums, and balsamic vinegar.  The sauce and pork made for a great sandwich with cucumbers and heirloom tomatoes!

Easy Slow-Cooker Pork Shoulder
Serves 8 - makes more than you need for the sandwiches

4-1/2 pound bone-in pork shoulder
Salt and pepper
1 onion, roughly chopped
4 cloves garlic, minced
1/2 cup white wine

Place the pork in a slow cooker.  Sprinkle generously with salt and pepper.  Scatter the onions and garlic on top, and then pour the wine over the pork.  Cook on low for 8 hours.


Balsamic-Dried Fruit Barbecue Sauce (adapted from Martha Stewart)
Makes 1-1/2 cups

2 ounces dried figs
2 ounces dried plums
Boiling water
1/4 cup balsamic vinegar
1/4 cup tomato paste
1 tsp salt
Oil
2 garlic cloves, minced

1. Cover the fruit with boiling water by a couple of inches and then let sit for 5 minutes.
2. Drain the fruit and place in a food processor or the container for an immersion hand blender.  Add the vinegar, tomato paste, and salt.  Process until smooth.
3. In a medium pot, add enough oil to coat the bottom of the pan and heat over medium heat.  Add the garlic and saute for about 30 seconds, until fragrant.  Pour in the dried fruit puree, and add 1 cup water.  Stir to combine, and blend again with a hand blender if you have one.  Bring to a boil, then reduce heat to low and simmer for about 15 minutes.