Wednesday, June 19, 2013

Balsamic Honey Pulled Pork & Coleslaw

Who doesn't like a pulled pork sandwich? I typically make my pulled pork a BBQ, but the sound of Balsamic and Honey Pulled Pork I had to try this!  I love making pulled pork in the Crock-Pot.  It turns out great every time and is so easy.  This wasn't any different!  I loved the change in flavor too.  This is one of those meals that feeds a crowd, is great for picnics or parties and everybody loves.  What I really liked about this recipe is it had you cook your meat over cut up peppers and onions and they were great then later mixed into the shredded herbed meat with the delicious balsamic and honey sauce.  I made Coleslaw to go with them and that was a killer combo!  The leftovers were great and I even froze some of the leftover meat for later.  Give this a try at your next gathering of those you love.  :)

Balsamic and Honey Pulled Pork
(from Six Sister's Stuff)
1 2 1/2 – to 3-pound boneless pork shoulder roast
1 cup chopped onion (1 large) (I used one with bone-in and it was great!)3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt

1. 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.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3. 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.
4. 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.
5. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw. Add bun tops.

1 head of cabbage (If you want more color use 1/2 purple and 1/2 regular)
1/2 cup milk
1/2 cup mayo
1 tsp vinegar
1T sugar
1/4 tsp cayenne pepper

-Thinly slice cabbage and place in a large bowl. 
-In a separate bowl whisk together milk, mayo, vinegar, sugar and cayenne pepper.
-Pour milk mixture over cabbage and mix well.
-Cover and refrigerate for 1 hour before serving.
Keeps well for about 1 week.

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