1 (2 1/2 to 3 lb) boneless pork shoulder
1/2 C honey
1/2 C of The Olive Bin's Blackberry Ginger Balsamic Vinegar
1/4 C blackberry jam (or jam flavor of your preference)
1/4 C hoisin sauce
1/2 C chicken broth
3 cloves garlic, minced
1/2 C diced onion
1 T cornstarch
The Olive Bin's Asian slaw (see recipe link below) or store-bought coleslaw
12 slider-sized buns or rolls
Slow Cooker Balsamic-Honey Pulled Pork
Ingredients
Number Of Servings: 4
Directions
- Trim any excess fat from pork shoulder and place it in slow cooker.
- In medium bowl, whisk together honey, balsamic vinegar, jam, hoisin sauce, chicken broth, garlic, and onion; pour sauce over pork shoulder. Place lid on slow cooker and cook on LOW for 8 to 9 hours, until pork is no longer pink and is cooked throughout.
- Using tongs, remove pork shoulder from slow cooker (reserving the liquids) and place on a cutting board. Using two forks, shred pork shoulder into smaller pieces. Place pulled pork in a large bowl.
- In a small bowl, whisk together cornstarch with 3 T of cold water to make a slurry.
- Transfer liquids from slow cooker into a medium saucepan set over medium-high heat, and whisk in the slurry. Bring sauce to a boil and cook until it reduces and has thickened slightly, about 3 minutes. Pour sauce over pulled pork, tossing to combine.
- Halve the buns/rolls. Divide pulled pork between the buns, topping the pork with a portion of Asian Slaw (see recipe for our Asian Slaw here), and serve immediately.
Additional Info
Recipe adapted from JustATaste.com
Other flavors to try: Vanilla
