Tuesday, January 26, 2016

Balsamic Honey Pulled Pork In Slow Cooker

This melt in your mouth pulled pork has the perfect balance of flavor, sweet, tart, a little tang the best part of this is the balsamic vinegar, it makes the pork so tender then the addition of the sweet brown sugar, garlic, Dijon mustard and ketchup all of these flavors make a different delicious melt in your mouth pulled pork. Then grab your favorite buns and place this pulled pork on the bun and I love it
topped with Cole slaw and you have a great meal. Make some French fries on the side. This is perfect for anyone, even for working people you simply put the pork in the slow cooker in the morning and when you get home you simply make the sauce in about 20-25 minutes and your dinner is done, I always love making this and taking a little out for myself for leftovers for the next day for my lunch.  instead of the ordinary barbecue sauce, I like this recipe much more then the regular BBQ sauce that I make, I just love all of the flavors that when they come together yumm..I saw this recipe and when I see balsamic vinegar I am a huge fan, after my recent post about making my own balsamic glaze it became so sweet and I loved it. It became an entire new flavor I never had before.

  • 2 1/2 - 3 lb boneless pork shoulder roast
  • 1/2 cup low-sodium chicken broth
  • 1 cup onion, chopped about 1 yellow onion
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup honey
  • 1/4 cup packed dark brown sugar 
  • 1 Tbsp Worcestershire
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Hamburger buns
  • Optional But we love it:
  • Homemade Coleslaw or prepared: to make homemade coleslaw purchase a bag of dole coleslaw mix, pour into a large bowl, add 1 cup of mayonnaise to the coleslaw mix (you can add another 2 Tablespoons if needed) add to the coleslaw, then stir until combined, then in a small bowl add 1/4 cup vinegar and 2 Tablespoons sugar and whisk together then and add to the coleslaw and stir to combine, add a few dashes of pepper then refrigerate in a storage container until ready to use. 
  • 1. Prepare your crockpot, plug in place on low, then trim some of the  fat from pork roast then place roast in a slow cooker and pour broth over top. Place on top of the roast the onions, thyme rosemary and lightly sprinkle with pepper. Cover and cook on LOW 8 - 9 hours or HIGH 4 1/2 hours. 
  • 2. Meanwhile during the last 30 minutes while the roast is cooking.
  • 3. In a medium saucepan add and whisk together balsamic vinegar, ketchup, honey, brown sugar, worcestershire, mustard, garlic, 1/2 tsp pepper. Bring the sauce to a boil whisking constantly over medium heat, then reduce to a simmer and cook, stirring and whisking occasionally, until slightly thickened about 20 - 25 minutes.
  • 4. Remove pork from slow cooker, shred with two forks while removing the fat and discard. Drain onions and broth from slow cooker and discard then place slow cooker on warm, and return shredded pork to slow cooker. Pour in balsamic sauce mixture and toss to evenly coat. Serve in buns with coleslaw if desired. 

  • recipe and photo source from:http://www.cookingclassy.com/2014/10/slow-cooker-balsamic-honey-pulled-pork-sandwiches-giveaway/
  • Recipe Source: adapted from BHG

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