These were fantastic - so flavorful and unique. We rarely wouldn't eat all the leftovers of a recipe calling for 2½ pounds of meat...but we did!
Ingredients
Pulled Pork:
2½ lb boneless pork shoulder roast, well-trimmed
1 onion, chopped
1 green bell pepper, chopped
1 tsp dried thyme, crushed
½ tsp dried rosemary, crushed
¼ tsp ground black pepper
¼ tsp salt
½ cup low-sodium chicken broth
18 sliders buns or small round dinner rolls, split and toasted
3 cups deli coleslaw
Balsamic Vinegar and Honey Sauce:
½ cup balsamic vinegar
⅓ cup + 2 Tbsp ketchup
3 Tbsp packed brown sugar
2 Tbsp honey
1 Tbsp Worcestershire sauce
½ Tbsp Dijon-style mustard
1 clove garlic, minced
Instructions
Add the onion and bell pepper to the bottom of the crock pot. Add meat; sprinkle with thyme, rosemary, salt and pepper. Pour broth over meat. Cover and cook on low for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
Meanwhile, in a medium saucepan combine all sauce ingredients; stir well. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in sauce. Cover and cook for 20-30 minutes on low.
To serve, add 2 ounces of meat and about 3 tablespoons coleslaw to each sandwich bun. Serve immediately.