Ingredients
Scale
- 2 1/2 – 3 lb boneless pork shoulder roast
- 1/2 cup low-sodium chicken broth
- 1 small yellow onion, chopped (1 cup)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup honey
- 1/4 cup packed dark brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Hamburger buns
- Coleslaw (optional)
Instructions
- Trim the excess fat from the pork roast.
- Place the pork in the slow cooker and pour the chicken broth over it.
- Add the chopped onions, thyme, rosemary, salt, and pepper to the slow cooker.
- Cover and cook on LOW for 8 – 9 hours or HIGH for 4 1/2 hours.
- About 30 minutes before cooking is done, make the sauce by whisking balsamic vinegar, ketchup, honey, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, and 1/2 tsp pepper in a medium saucepan.
- Bring the sauce to a boil over medium heat, then reduce to a simmer for 20 – 25 minutes until it thickens.
- Once cooked, shred the pork and mix it with the balsamic sauce in the slow cooker.
- Serve the pulled pork on hamburger buns topped with coleslaw, if desired.
Notes
For extra flavor, adjust the sweetness of the sauce or add red pepper flakes for spice. Leftovers can be stored in the fridge for 3 to 4 days or frozen for 2 to 3 months.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 18g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pulled pork, sandwiches, slow cooker, easy recipes, family dinner