Today is one of those days that is really starting to feel like Fall. Yesterday the temperature got up to 90 degrees, but today…well, today the high is only 70. By the end of next week it’s predicted that it will be back up to 90. Welcome to Texas weather folks.
You know what else is traditionally Texan? Barbecue and pulled pork. Not that it isn’t popular in other states too, but when you hear Texas, barbecue is usually synonymous. And horses…although that little assumption, that we all ride horses, is not correct my friends. How fun would that be though??
Anyhoo…I digress. What you see pictured above may not be “traditional” pulled pork, but is by far the perfect flavor profile for me! I have professed my love for balsamic vinegar time and again, and when you add honey to the mix…I’m in love!! Oh, and then the pickles?!?! Yep, sign me up x10! Who can resist a good slider, in general? Not many of you I’m guessing. And these are above and beyond your average slider and well worth the crockpot wait time. It’s football season my lovelies…put these on the menu for your next tailgate or football party. You’ll thank me.
Balsamic Honey Pulled Pork Sliders
Source: Keep It Skinny
Ingredients
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2 1/2 – 3 pound boneless pork shoulder roast
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1 cup chopped onion
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3/4 cup chopped green sweet pepper
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1 tsp dried thyme, crushed
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1/2 tsp dried rosemary, crushed
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1/2 cup chicken broth
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1 cup balsamic vinegar
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3/4 cup ketchup
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1/3 cup packed brown sugar
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1/4 cup honey
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1 Tbsp Worcestershire sauce
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1 Tbsp Dijon-style mustard
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1 clove garlic, minced
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1/2 tsp ground black pepper
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1/4 tsp salt
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20 slider buns
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Angel hair coleslaw
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Sweet or dill pickles, coarsely chopped
Preparation
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Place the onion and sweet pepper in the bottom of the crock pot. Trim the fat from the meat and place it on top of the vegetables. Sprinkle with rosemary and pour the broth over the top.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
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Meanwhile, prepare the sauce by combining the vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt in a medium saucepan. Bring the mixture to boiling, reduce heat and simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
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Once the meat has finished cooking, transfer to a stand mixer bowl or a cutting board. If using the mixer, use the paddle attachment and turn on medium speed until the meat is shredded, just a couple of minutes. Otherwise, on the cutting board use two forks to shred the meat.
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Pour the remaining crock pot contents through a strainer to discard the liquid. Place the shredded meat and the strained vegetables back into the crock pot and pour the sauce in with it.
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Stir, cover, and cook on low heat for an additional hour (30 minutes on high heat).
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To serve, split and toast the slider buns, place a spoonful of the pulled pork on the bottom bun, then coleslaw, pickles, and top bun.
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Bon appetit!
yuuuuummmm!