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a stack of pulled pork sliders on a narrow wooden cutting board served with crisp dill pickle slices
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5 from 1 vote

Balsamic Vinegar & Honey Pulled Pork Sliders

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 these great party appetizers- they also make for a filling lunch or supper, and the left overs are just as yummy.
Prep Time30 mins
Cook Time9 hrs 30 mins
Total Time10 hrs
Course: Appetizer, Entree, Main Course, Sandwich
Cuisine: American
Servings: 12
Calories: 357kcal

Ingredients

  • 2 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

Instructions

  • 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.
  • Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours.
  • 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.
  • 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.

Nutrition

Calories: 357kcal | Carbohydrates: 49g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 307mg | Potassium: 495mg | Fiber: 3g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 3mg