Honey Balsamic Pulled Pork
I love pulled pork, but I wanted to try something other than the standard slow cooked preparation of using a fizzy soda to add sugar. Yup. That's a thing. So why not a honey balsamic sauce?
This pulled pork recipe turned out really well. The meat wasn't dry at all and it had a great balsamic barbecue sauce flavor. It was a huge hit at my Super Bowl Party. I don't think I would do anything differently when I make it again and as expected, I enjoyed it more than the traditional fizzy soda pulled pork that most pulled pork slow cooker recipes suggest. Give it a try and let me know what you think the next time you make pulled pork.
Ingredients (servings: 8-10)
Ingredients: Honey Balsamic Sauce
- 4 pound bone-in Pork Butt Roast
- Salt and Pepper
- 1 Yellow Onion (chopped)
- 1/2 Green Bell Pepper (chopped)
- 1 tablespoon Fresh Rosemary (chopped)
- 1 tablespoon Fresh Thyme (chopped)
- 1 cup Chicken Broth
- 1 cup Balsamic Vinegar
- 1 cup Ketchup
- 1/4 cup Dark Brown Sugar
- 1/4 cup Honey
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 clove Garlic (minced)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 pinch Cayenne Pepper
Adapted from Simply Scratch
- Season the pork roast with salt and pepper.
- Heat a large skillet at medium-high heat with olive oil.
- Brown the pork roast in the skillet for 5 minutes on each side. You're looking for a nice little crust to form.
- Put the pork roast in the slower cooker.
- Turn the skillet slightly down. Pour the chicken broth into the skillet, the chopped onions and the chopped green peppers. Cook for a one to two minutes max.
- Turn the skillet off and pour everything inside into the slow cooker.
- Add the rosemary and thyme to the slow cooker.
- Set temperature of your slow cooker to high and cook for 8 hours.
- With 30 minutes remaining on the pork it is time make the barbecue sauce. In a sauce pan combine the balsamic vinegar, ketchup, brown sugar, honey, mustard, Worcestershire, garlic, salt, pepper and cayenne. Whisk it all together and bring to a simmer over medium-high heat. Let it simmer for 20 minutes or until reduces by about a third. I found that it was a bit lumpy at the bottom after the first 10 minutes so I whisked it again.
- Remove the pork from the slow cooker to a cutting board and cut off the fat.
- Drain the cooking liquids through a strainer to catch the peppers, onions and herbs.
- Put the trimmed pork back into the slow cooker and add the veggies and herbs back as well and turn your slow cooker to warm.
- Pull the pork apart with two forks and pour the honey balsamic sauce over the pork. Stir.
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