Slow Cooker Basalmic Honey Pulled Pork Sliders

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  • Slow Cooker Basalmic Honey Pulled Pork Sliders

I love just about anything that has balsamic vinegar in it. I love that tangy taste! These sounded perfect for me, and boy were they! I made our 30 Minute Dinner Rolls as the slider buns, which worked amazingly. But the best part of this recipe was that it was made with my slow cooker! Gotta love it!

Slow Cooker Basalmic Honey Pulled Pork Sliders

Ingredients

2    pounds    pork ( boneless, shoulder roast )
1    cup    onions ( chopped )
3/4    cup    sweet green peppers ( chopped )
1    teaspoon    thyme ( dried, crushed )
1/2    teaspoon    rosemary ( dried, crushed )
1/2    cup    chicken broth
1    balsamic vinegar
3/4    cup    ketchup
1/3    cup    brown sugar, packed
1/4    cup    honey
1    tablespoon    worcestershire sauce
1    tablespoon    Dijon mustard
1    garlic ( clove, minced )
1/2    teaspoon    black pepper ( ground )
1/4    teaspoon    salt
20    hamburger or hotdog buns ( cocktail size or round dinner rolls )

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

3. Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

4. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

5. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

Servings

1

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