This is from Better Homes & Gardens. The sweet and sour taste from the balsamic vinegar sauce is a nice change from regular barbeque pulled pork. We really loved it, and the coleslaw adds a refreshing crunch. We made our sandwiches on homemade buns made from a Sweet Milk Bread recipe.
1 (2½-3 lb) boneless pork shoulder roast
1 cup chopped onion
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 Tbl Worcestershire sauce
1 Tbl Dijon-style mustard
1 clove garlic, minced
1/2 tsp ground black pepper
1/4 tsp salt
Sprinkle onion in the slow cooker. Trim fat from meat and put in slow cooker, 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 4½ to 5 hours.
Meanwhile, for sauce, in 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 onion mixture, discarding liquid. Return shredded meat and strained onion to cooker. Stir in sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
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