Can we talk about how excited I am to share this recipe?! It’s no secret that I love pulled pork but with a homemade balsamic honey BBQ sauce? You cannot go wrong. And you won’t even believe how easy these are!
The pork is made in the slow cooker (see, easy!) and then all you have to do is simmer a few ingredients for the BBQ sauce and you’re done. You can buy deli coleslaw or make your own but you definitely need it to put on your sandwich. Yes, I am eating my words.
For the sauce, I used this balsamic vinegar:
If you are not putting this on everything you eat, you are not living. Best thing ever. It gave the BBQ sauce a slight fruity taste that just made it even more awesome. Of course you can use a regular balsamic vinegar too.
Looking for a slider bun recipe? I got you covered.
- 2 1/2- to 3- pound boneless pork shoulder roast
- 1 cup chopped onion 1 large
- 1 teaspoon dried thyme crushed
- 1/2 teaspoon 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 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 1 clove garlic minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- slider buns
- coleslaw
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Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place onion in bottom of slow cooker. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
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Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
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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.
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Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain onions, discarding liquid. Return shredded meat and onions to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
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To serve, spoon meat mixture onto bun bottoms. Top with coleslaw. Add bun tops.
Katrina @ In Katrina's Kitchen says
That is seriously the prettiest picture of pulled pork! I’ve been waiting for that recipe!! ;)
Tessa says
This sounds great. I can think of so many uses for this pork!
Halley says
Strawberry and balsamic are great together! What a fantastic idea for using it on pork.
Your photos are so great!
sara says
Wow, this looks amazing! I totally need to find that strawberry basil balsamic vinegar…it sounds so tasty!! :)
natalie (the sweets life) says
just bookmarked this–it sounds heavenly!
Lisa @ The Cooking Bride says
Oh my gosh! I bought this bottle of blueberry balsamic vinegar on a whim two years ago and it is still sitting in my cabinet – unopened – because I don’t know what to do with it. Now I do!
Michelle says
I made these for a birthday party and they were highly praised! I used regular balsamic vinegar and it was great–couldn’t find any fruity stuff at Wegmans. Thanks for the super delicious recipe!