This pulled pork was more time-consuming than the recipes I usually use, simply because it involved making your own barbecue sauce. The balsamic honey barbecue sauce is different from anything I’d normally pick up at the store and I had all the ingredients in the pantry so I figured what was there to lose?
I actually expected my husband not to like this – he’s not usually a fan of sweeter sauces, and this definitely is one – but he loved it too. I don’t think this will replace our typical pulled pork, but it’s a great option for when we’re looking to switch things up.
Balsamic Honey Pulled Pork
(from Better Homes and Gardens)
2 1/2 – 3 lb. boneless pork shoulder roast
1 c. chopped onion
3/4 c. chopped green pepper
1 t. dried thyme
1/2 t. dried rosemary
1 (14.5 oz.) chicken broth
1 c. balsamic vinegar
3/4 c. ketchup
1/3 c. packed brown sugar
1/4 c. honey
1 T. Worcestershire sauce
1 T. Dijon-style mustard
1 clove garlic, minced
1/2 t. ground black pepper
1/4 t. salt
Burger buns, for serving
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting, cover and cook for 1 hour.