12slider buns or small rollscould substitute tortillas for tacos
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Trim excess fat from the pork shoulder and place it in slow cooker.
Whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and pour over the pork shoulder. Cover and cook in slow cooker on LOW for 8 to 9 hours until it is no longer pink and is cooked through.
Remove pork shoulder from slow cooker and shred into small pieces with two forks (reserve cooking liquid). Set shredded pork aside in large bowl.
Whisk together cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer cooking liquids from the slow cooker into a medium saucepan set over medium-high heat and slowly whisk in the slurry.
Bring sauce to a boil and then simmer until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine.
Slice buns. Divide the pulled pork between the buns (or tortillas), topping the pork with a portion of the cole Slaw, and serve immediately.
Recipe courtesy of Just a Taste (www.justataste.com)