We had a little get-together for the LSU game (Yay football season!) this weekend. I made balsamic pulled pork with asian nutty slaw. Always a hit. It’s super easy and once you put everything in the crock pot, you just let it do it’s thing. I use the Better Homes and Gardens recipe. Of course, I tweaked mine just a little.
- 3-4 lb. pork butt/pork shoulder (bone in has more flavor)
- 1 large onion
- 1 green bellpepper
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. garlic powder
- 1 tsp. salt and pepper
1. Slice the onion and bell pepper and place in the bottom of the crock pot. Add whole pork butt on top, fat side up (you’ll remove the fat later).
2. Season pork with thyme, rosemary, garlic powder, salt and pepper.
3. Cook on low for about 10 hours.
4. Remove from crock pot and shred.
5. Drain the crock pot of almost all the juice while keeping most of the onions and peppers.
6. Add the shredded pork back to the crock pot with the onions and peppers. Stir in the sauce and get ready to chow down!
7. I usually serve these super delicious sliders with an equally delicious no-mayo Asian style sweet cole slaw. Carey puts his on top, I eat mine on the side.
Now, the sauce. The sauce. Mmmmm. It’s thick and rich, tangy and sweet, with just a little bit of spice.
- 1 c. balsamic vinegar
- 3/4 c. ketchup
- 1/3 c. packed brown sugar
- 1/4 c. honey
- 1 Tbs. Worcestershire sauce
- 1 Tbs. dijon mustard
- 1 garlic clove minced
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
1. Add all ingredients to a small saucepan. Whisk together and simmer on low for about 25 minutes.
I usually make the sauce ahead of time, let cool, and store in the fridge until the pork is done.