A rich broth is filled with barbecue chicken flavor and chock full of yummy ‘toppings’, like sweet corn, red onion, rotisserie chicken, mozzarella cheese, and cilantro leaves. This Barbecue Chicken Pizza Soup is a yummy, innovative hybrid dish.
Have you ever had white barbecue sauce? In the South most people will tell you once you’ve had this version, you won’t want to go back to the red-style again. White Barbecue Sauce is creamy with a mildly spicy kick and makes a great dipping sauce as well as a baste for grilled chicken.
Pork that’s slowly roasted in the crock pot until it’s so tender it falls apart, and is then mixed with a sweet and tangy balsamic vinegar & honey barbecue sauce, makes for a crowd-pleasing platter of pulled pork sliders. Not only are they great party appetizers, but the sons tear them up when we have them for either lunch or dinner, and the left overs are just as yummy. I know, I know, the name makes them sound pretty fancy, but they couldn’t be any easier. Let the pork cook during the day and when it’s done it’s a snap to mix in the homemade sauce, making them a perfect option for any day, including those busy weekday meals. Got leftovers? This freezes beautifully to save for a later meal. Or you could always make up an entire batch and freeze that if you’re looking to have meals stocked on stand-by.
Balsamic Vinegar & Honey Pulled Pork Sliders
recipe adapted from Better Homes and Gardens2 1/2 pound boneless pork shoulder roast 1 cup chopped onion (1 large) 3/4 cup chopped green sweet pepper (1 medium) 1 tsp crushed dried thyme 1/2 tsp crushed dried rosemary 1/2 cup chicken broth 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup packed brown sugar 1/4 cup honey 1 tbsp Worcestershire 1 tbsp Dijon mustard 2 tsp minced garlic 1/2 tsp pepper 1/4 tsp salt 20 slider buns coleslaw, optional sliced sweet or dill pickles, optional
Directions1. First remove any excess fat from the meat. Place the trimmed meat in the crock pot, cutting to fit if necessary. Add in the onion and pepper, and sprinkle the vegetables and meat with the thyme and rosemary. Pour broth over the meat. 2. Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours. 3. Meanwhile, we’ll be making the bbq sauce. Combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt in a medium sauce pan. Bring to a boil, then reduce heat to a simmer. Let the sauce simmer, uncovered, for 20 to 25 minutes, or until slightly thickened, while stirring occasionally. 4. Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat, or use a stand mixer to do the job for you. Strain the peppers and onions and discard the liquid. Return shredded meat and vegetables to the crock pot. Stir in barbecue sauce until fully incorporated. Cover and cook for 1 more hour on low. 5. To serve, spoon the bbq onto the slider bun bottoms. Top with coleslaw and pickles, if desired. Cover with bun tops. Eat & enjoy!