Thursday, September 5, 2013

Serving Up {Pork}: Balsamic Pulled Pork

I am a bit of a sucker for shredded meat done in the slow cooker.
I love the ease of it.
I love the quantity of it.
I love the flavor of it.
So you can bet when I see a recipe in pinterest-land for pulled pork....flavored with a balsamic vinegar bbq sauce...done in the crockpot that I am going to be trying it out.  I have a bunch of slow cooker pulled pork recipes but this one has it's own unique flavor, and a tasty one at that.

I initially served this on buns, as the recipe called for, complete with coleslaw (but without pickles) and it was great.  The leftover was used as filling in tortilla wraps (yum) and also consumed as a pizza topping (also yum).  If there had been any remaining I think it could have also been great on a salad.  Try it out and let me know what you do with it.  I know I will be making it again and am always looking for delicious variations.

One Year Ago: Moist Zucchini Brownies
Two Years Ago: Ranch Vegetable Dip
                         Strawberry Lemonade Quencher

(recipe from Better Homes & Gardens)
printable version

2 1/2 - 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green pepper (1 medium)
1 tsp. dried thyme, crushed
1/2 tsp. 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 Tbs. Worcestershire sauce
1 Tbs. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. ground black pepper
1/4 tsp. salt

Trim any visible 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.  Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

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.

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.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

No comments:

Post a Comment