Balsamic and Honey Puled Pork Sliders

Balsamic and Honey Puled Pork Sliders


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These pork sliders are easy to make and a fun twist on the more common pulled pork sandwiches. They're perfect for finger food for your next barbecue! Serve them with pickles and chips on the side!

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Time needed

11 hour cooking

Serving Size / Yield

20 sandwiches


  • 1(2 1/2 lb.) boneless pork shoulder roast
  • 1 C. onion, chopped
  • 3/4 C. green sweet pepper, chopped
  • 1 tsp. dried thyme, crushed
  • 1/2 tsp. dried rosemary, crushed
  • 1/2 C. chicken broth
  • 1 C. balsamic vinegar
  • 3/4 C. ketchup
  • 1/3 C. packed brown sugar
  • 1/4 C. honey
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 20 cocktail-size hamburger buns
  • deli coleslaw

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Trim the fat from the meat. Combine the onion and sweet pepper in a crockpot. Add the meat and sprinkle with thyme and rosemary. Pour the broth over the meat. Cover and cook on low for 9 to 10 hours.

For the barbecue sauce, combine the vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, pepper, and salt in a saucepan. Bring to a boil and reduce heat. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally.

Pull the meat apart using forks, discard the fat, and strain the vegetable mixture. Discard the liquid. Return the shredded meat and shredded vegetables to the crockpot. Stir in the barbecue sauce and cover. Cook on high for an additional hour.

Spoon the meat into buns and top with coleslaw.

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