Balsamic and Honey Puled Pork Sliders
Serving Size / Yield
- 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
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.