• ¾ cup paprika
  • ⅓ cup Salt Sisters Rosemary Sea Salt
  • 2 Tbsp mustard powder
  • 2 Tbsp black ground pepper
  • 1 Tbsp Dijon mustard
  • ¼ cup J. Olive Co. Pomegranate Balsamic
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 tsp ground coriander
  • ¼ cup sun-dried tomato
  • ¼ cup toasted almonds
  • ¼ cup grated Manchego cheese (or other sharp cheese)
  • ¼ cup garlic
  • 1 cup J. Olive Co. Garlic Olive Oil
  • 3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)


  1. Season the pork roast/tenderloin liberally, all around with paprika, Rosemary Sea Salt, mustard powder & ground black pepper. Rub them on the pork. Sear the pork on each side in a hot, dry, nonstick skillet. Add it & all remaining ingredients to a 4-quart slow cooker. Cook for 8 hours on low; when done, meat should shred easily with a fork. Remove roast from slow cooker, shred & plate on rolls.
  2. For Pomegranate Glaze: Place dijon mustard, pomegranate balsamic, granulated sugar, honey, & ground coriander in a pan & simmer on low until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
  3. For Sun-dried Tomato Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, & butter olive oil in a food processor. Slowly add the olive oil, salt to taste & serve over pulled pork. Enjoy!
  4. Tips – If a slow cooker is not available, place the pork in a Dutch Oven & bake (covered) for 4½ hours at 375°F. Also, for added flavor, try using the Sun-dried Tomato Pesto as a spread on your rolls!

Recipe modified from Saratoga Olive Oil