Rhubarb-Ginger Pulled Pork

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Coconut & Lime


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3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)

1 1/2 cup diced rhubarb (un-defrosted frozen is fine)

1/4 cup chili sauce (like Heinz)

1/4 cup spiced ginger preserves (like Mackays)

2 tablespoons thick Worcestershire sauce

1 1/2 teaspoons hickory liquid smoke

1 teaspoons Mexican hot chili powder

1 teaspoons hot paprika

1 teaspoon ground chipotle

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon cayenne pepper

1/4 teaspoon dried thyme

juice and zest of one lime

1/2 onion, chopped

4 cloves garlic, sliced

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