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Wednesday, January 18, 2012

Slow-Cooker Balsamic Pulled Pork Sliders

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I'm hesitant to fill this blog post up with words. This is about the fourth time I've sat down to write this post and each time I find myself struck with writer's block. Occasionally this happens, but I'll set the post aside and come back to it later, at which point I've either come up with a little anecdote to share or a way of describing the recipe.
For these balsamic pulled pork sliders, I have neither. Deep down, I think I'm afraid of being unable to do this recipe justice. The thing is, these were good. As in, hit of our New Year's Eve party good. As in, I will be pulling this recipe out for party after party because they're the perfect appetizer/small plate for entertaining. As in, I'll sometimes make this just for me and Ryan, simply because I want to eat the leftovers for days on end.
Does that about capture it? I hope so, because I'm not going to say much more. This is easy and so, so good. Make it and see for yourself. Report back-I'm anxious to hear what you think!

Thanks to those of you that entered my giveaway the other day--if you love reading you should check out the comments on the post, lots of good book suggestions! The winner of More Than Words Can Say is Sarah! Sarah--please send me an email (natalie.mclaury@gmail.com) with your mailing address so that the publisher can get the book to you!
One Year Ago: Buffalo Chicken Cheese Bites
Two Years Ago: Thai Turkey Burgers

Slow-Cooker Balsamic Pulled Pork Sliders
from Handle the Heat, adapted from Better Homes and Gardens

-1 (2 1/2-3 pound) boneless pork shoulder roast
-1 large onion, chopped
-1 medium green pepper, chopped
-1 tsp dried thyme
-1/2 tsp dried rosemary
-1/2 cup low-sodium chicken broth
-1 cup balsamic vinegar
-3/4 cup ketchup
-1/4 cup packed brown sugar
-1/4 cup honey
-1 tbsp Worcestershire sauce
-1 tbsp Dijon mustard
-pinch red chili pepper
-1 clove garlic, minced
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-15-20 slider buns or small dinner rolls, split

1. Trim the fat from the meat. Add the onion and the green pepper to the slow cooker. Place the meat on top and sprinkle with rosemary and thyme.  Cover with broth. Cook on low for 8-9 hours.
2. Meanwhile, make the bbq sauce. In a medium saucepan, combine the vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, chili pepper, garlic, salt, and pepper. Bring mixture to a boil. Reduce heat and allow to simmer, uncovered, for 20-25 minutes, or until thickened, stirring occasionally.
3. When meat is finished, transfer to a cutting board. Shred meat with two forks, discarding the fat. Strain the vegetable mixture, discarding the liquid. Add the strained vegetables and the pork back to the slow cooker. Add the sauce and stir. Cover and cook on low for 30 minutes before serving.

This post is linked to Eat at Home.