Slow Cooker Balsamic Pulled Pork Sliders
We like to use Calivinegar Balsamic
Rate this recipe!
| Servings |
|
Ingredients
- 1 boneless pork shoulder 2.5 to 3 pounds
- 1/2 cup honey
- 1/2 cup Calivinegar Balsamic Vinegar
- 1/4 cup blackberry jam or your favorite flavor
- 1/4 cup hoisin sauce
- 1/2 cup chicken broth
- 3 garlic cloves minced
- 1/2 cup yellow onion diced
- 1 tbsp cornstarch
- 1 bag store bought coleslaw
- 12 slider buns or small rolls could substitute tortillas for tacos
Ingredients
|
Rate this recipe!
|
Instructions
- 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 Notes
Recipe courtesy of Just a Taste (www.justataste.com)