Passion for Pork

Beary Berry Honey is Perfect for Pork

Sharman - Thursday, June 20, 2013

Two weeks ago I was walking past the Beary Berry Honey booth at the City Market 104 st. It brought a smile to my face as only two days before I was poking around my parent’s cold room when I spotted a bottle of their Chipotle Honey Glaze. It quickly made it into my purse for a new home in my kitchen (and eventually my belly courtesy as a glaze on some pork ribs I did in the slow cooker).

Beary Berry Honey at the 104 St Market in Edmonton

I stopped in at the Beary Berry Honey booth to visit Sam Thiessen, who together with his wife Sandra owns and operates a family business offering twenty blends of flavoured honey, glazes and vinaigrettes.

Sam Thiessen, Owner & Operator of Beary Berry Honey

Last year I taste tested a number of their products at the St. Albert Farmers market and became a huge fan of their glazes to slather all over pork chops, loins, and ribs. Since then I’ve noticed that, in addition to the Farmers’ Market scene, Beary Berry Honey products are available at a number of retail locations around the province including all Save-On Foods, some Co-ops, The Enjoy Centre, and at Totally Gluten Free Bakery & Cafe– my fave GF stop in Lacombe Alberta. Click here for a full list of locations.

For fans of sweetness with savoury pork – the Beary Berry products are not only delicious; they are 100% natural and contain no artificial additives. And wonderful for celiac like me – they are gluten free!

Whether it’s the Teriyaki Honey, Dijon Honey, Pineapple Citrus Honey, or the Caramelized Cherry Honey glaze – I think they all work wonderfully with pork.

Looking for an easy dinner idea? Sam suggests using the Chipotle Honey Glaze to spice up a batch of pulled pork.

Beary Berry Pulled Pork


1 – 3 to 4 pound pork shoulder
1 cup broth
1 jar of Beary Berry glaze
salt and pepper to taste


  1. If feasible, cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and ¼ cup Beary Berry sauce over the meat.
  2. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
  3. Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with additional Beary Berry Sauce.
  4. Serve on nachos, a toasted bun, or with tortillas