Vermont Maple Balsamic Pulled Pork Sliders

Place chopped onion and peppers in crockpot. Place meat on top and sprinkle with rosemary. Pour 1/2 cup balsamic vinegar over meat. Cover and cook on low for 9-10 hrs or on high for 4-5 hrs or until meat shreds easily with fork. Meanwhile, bring 1 cup balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, salt and pepper to a boil. Reduce heat and simmer for 20-25 min. When meat is ready, remove and shred with forks then return to crockpot. Add sauce and cook on low for 1 additional hour. Serve on slider buns. Enjoy!

Entrees

Ingredients

2-3 lbs boneless pork shoulder roast

1 Cup onion, chopped

1 green pepper, chopped

1 tsp rosemary

1/2 C+ 1 C of The Olive Bin's Maple Dark Balsalmic Vinegar

3/4 C ketchup

1/3 C brown sugar

1/2 C honey

1 T Worcestershire sauce

1 T Dijon mustard

1 clove garlic, minced

1/2 tsp black pepper

1/4 tsp salt

slider buns

Directions

Place chopped onion and peppers in crockpot. Place meat on top and sprinkle with rosemary. Pour 1/2 cup balsamic vinegar over meat. Cover and cook on low for 9-10 hrs or on high for 4-5 hrs or until meat shreds easily with fork.
Meanwhile, bring 1 cup balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, salt and pepper to a boil. Reduce heat and simmer for 20-25 min.
When meat is ready, remove and shred with forks then return to crockpot. Add sauce and cook on low for 1 additional hour.
Serve on slider buns. Enjoy!

Associated Products

Maple Dark Balsamic

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