Balsamic Honey Pulled Pork



I have to admit when I saw this recipe I was a little doubtful as to whether or not my family would like it.  I have a semi-picky hubby and older child.  My youngest will eat just about anything as long as it isn't moving.  I love balsamic vinegar so I'm very familiar with how strong it can be in a dish.  With that all in mind and some admittedly mixed reviews I thought I would give it a go and it really paid off!!  I've made this dish twice now with rave reviews from the whole family.  It is tangy and sweet all at the same time...yummo!!!  The original recipe has it listed as sliders and served on small buns but I had to be realistic...lol...3 guys in my house...yeah, it's on regular size buns in my house.


Balsamic Honey Pulled Pork

Ingredients

• 1 2 1/2 - 3 poundboneless pork shoulder roast
• 1 medium onion, chopped
• 1 medium green sweet pepper
• 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 T Worcestershire sauce
• 1 T  Dijon-style mustard
• 1 clove garlic, minced
• 1/2 tsp ground black pepper
• 1/4 tsp salt

 

Directions:

 

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.  Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.  Once the roast is cooked,prepare your 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. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat, veggies and liquid. Return shredded meat to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting. Cover and cook for 1 hour. Serve warm on buns.

 

 

 

The last part with the barbecue sauce is not set in stone.  We once ate it right after I poured the barbecue sauce over the pork so do whatever your time allows for.