How To Make Slow Cooker Balsamic and Honey Pulled Pork Sandwiches
For these scrumptious pulled pork sandwiches, the meat is slow-cooked in broth and herbs, then tossed with a sweet and tangy dressing.
- 3lbboneless pork shoulder roast
- ½cuplow sodium chicken broth
- 1cupyellow onion,chopped
- ½tspdried thyme
- ½tspdried rosemary
- 1cupbalsamic vinegar
- ¼cupdark brown sugar,or light, packed
- 1tbspDijon mustard
- salt and freshly ground black pepper
- hamburger buns
Trim fat from the pork roast, then place roast in a slow cooker and pour broth over top.
Top evenly with onions, thyme rosemary, and lightly sprinkle with pepper. Cover and cook on Low for 8 to 9 hours or High for 4½ hours.
During the last 30 minutes of roast cooking, in a medium saucepan whisk together balsamic vinegar, ketchup, honey, brown sugar, Worcestershire, mustard, garlic, ½ teaspoon pepper. Season with salt to taste.
Bring the sauce to a boil over medium heat, then reduce to a simmer and cook for about 20 to 25 minutes, stirring occasionally until slightly thickened.
Remove pork from slow cooker, then shred while removing any fat.
Drain onions and broth from slow cooker and discard. Return shredded pork to slow cooker set on warm heat at this point.
Pour in balsamic sauce mixture and toss to evenly coat. Serve in buns with coleslaw if desired.
- Calories: 474.62kcal
- Fat: 21.90g
- Saturated Fat: 7.68g
- Trans Fat: 0.20g
- Monounsaturated Fat: 9.22g
- Polyunsaturated Fat: 2.86g
- Carbohydrates: 35.89g
- Fiber: 0.91g
- Sugar: 30.47g
- Protein: 34.76g
- Cholesterol: 120.53mg
- Sodium: 754.61mg
- Calcium: 66.46mg
- Potassium: 977.12mg
- Iron: 2.81mg
- Vitamin A: 7.45µg
- Vitamin C: 3.50mg
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