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.
Serves:
Ingredients
- 3lbboneless pork shoulder roast
- ½cuplow sodium chicken broth
- 1cupyellow onion,chopped
- ½tspdried thyme
- ½tspdried rosemary
- 1cupbalsamic vinegar
- ¾cupketchup
- ⅓cuphoney
- ¼cupdark brown sugar,or light, packed
- 1tbspWorcestershire
- 1tbspDijon mustard
- 2clovesgarlic,minced
- salt and freshly ground black pepper
- hamburger buns
- coleslaw,optional
Instructions
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Trim fat from the pork roast, then place roast in a slow cooker and pour broth over top.
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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.
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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.
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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.
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Remove pork from slow cooker, then shred while removing any fat.
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Drain onions and broth from slow cooker and discard. Return shredded pork to slow cooker set on warm heat at this point.
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Pour in balsamic sauce mixture and toss to evenly coat. Serve in buns with coleslaw if desired.
Nutrition
- 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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