I'm sure if you're on Pinterest, you've seen these sliders floating around. I pinned them forever ago and finally got around to making them. I don't hardly ever cook a roast because most of the time it's just my husband and I that end up eating it, but we invited some friends over for dinner and it seemed like the perfect opportunity to do it!
One thing about cooking roasts that I'll never forget came from Ree Drummond-Pioneer Woman. She said to always cook it in a little broth AND cook it until it falls apart; if you think it's done, you check it and it seems tough, keep cooking it. Follow those two rules and you'll always turn out perfect roast.
I love the balsamic sauce on these sliders, it gives it that tangy sweet contrast to the salty pork. I opted not to mix all of it in with the pork because I knew I would be serving little ones. So, I mixed some in and used the rest to drizzle on top.
To my surprise the sliders were loved by all...each one of my children ate one and my oldest even begged me to make them again. This totally caught me off guard since we hardly ever eat pork or even meat for that matter. You are sure to love them as well.
Balsamic Honey Pulled Pork Sliders
for the pork:
2 - 3 lb. boneless pork shoulder roast
1 cup onion, chopped
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/2 cup chicken broth
for the sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar, packed
1/4 cup honey
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
1 tsp garlic, minced
1/2 tsp black pepper
1/4 tsp salt
Place onion in bottom of crock pot. Place meat on top and sprinkle with thyme and rosemary. Add broth, cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with a fork.
Remove meat from crock pot and shred with two forks. It is easiest to do this on a cookie sheet. Place shredded pork back into crockpot and toss with onion and leftover juices. Turn crockpot setting to low.
Combine all sauce ingredients in a medium sized saucepan. Bring to a boil and simmer over medium-high uncovered for about 15-20 minutes until sauce thickens; stirring occasionally. (Don't boil too hard or sauce will boil over!!)
After sauce is has thickened, pour about 1/4 cup (or more to your liking) in with the meat mixture and toss to coat. Let meat sit in the crockpot on low for up to an hour.
Serve pork on sliced slider buns (or dinner rolls). Top with a drizzle of balsamic sauce and coleslaw, if desired.
SOURCE: Better Homes and Gardens via Your Home Based Mom