For some reason, even though I’ve tried (and loved) a couple crock pot bbqs, I’m always on the hunt for a better one. And if you’ve hung around this blog very long, you know that Tina and I love some balsamic — so trying this recipe was a given. It was better than I expected it to be, and I highly recommend it! I will say that it is a strong flavor, so try to pair it with something mild. Or carry it to the tailgate this weekend to add to your spread…
Honey Balsamic Pulled Pork Sliders
via Better Homes & Gardens
2 1/2 – 3 pound boneless pork shoulder roast
1 large onion, chopped
1 medium bell pepper, chopped (I always use red)
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tbsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 clove garlic, minced
1/2 tsp ground black pepper
1/2 tsp salt
20 cocktail-size hamburger buns or small round dinner rolls, split and toasted
Sweet or dill pickles, coarsely chopped
Unless your husband is watching, trim some of the fat from meat. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme, rosemary, salt and pepper. Pour broth over meat. Cover and cook on low-heat setting for 7-8 hours.
In a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to a boil and then reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board and shred meat, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Cover and cook for 45 minutes to an 1 hour.
Pile bbq onto slider buns and top with pickles. Watch it disappear.