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+ servings

Slow Cooker Balsamic Honey Pulled Pork

Print Recipe
Sweet and tangy pulled pork piled high on top of cornbread! For a little heat, add slices of pickled jalapeño!
Course Mains & Entrees
Cuisine American
Keyword crock pot, pork, slow cooker
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Servings 6 servings
Calories 644
Author Laurie McNamara

Ingredients

  • 4 pound bone-in pork butt roast trimmed
  • kosher salt
  • freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1/2 green bell pepper chopped
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup low-sodium chicken broth

FOR THE BALSAMIC HONEY BBQ SAUCE

  • 2/3 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 squeezed through a garlic press or finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 to 2 pinches cayenne pepper optional
  • 6 cornbread muffins for serving
  • pickled jalapenos for serving

Instructions

  • Season both sides of the pork with salt and pepper.
  • Heat a large, deep skillet over medium-high heat with a tablespoon or so of olive oil.
  • Sear the pork roast in the skillet for 5 minutes per side or until a nice crust forms.
  • Turn off your stove top and place roast in to slow-cooker. De-glaze the pan the roast was in with chicken broth and add scrape up the brown bits at the bottom. Pour broth/pan juices into slow-cooker.
  • Add chopped onion, green pepper, rosemary and thyme into the slow cooker as well. Secure lid, set temp to high and cook for 8 hours undisturbed.
  • With 30 minutes remaining on the pork make the barbecue sauce. In a medium sauce pan combine the balsamic vinegar, ketchup, brown sugar, honey, mustard, Worcestershire, garlic, salt, pepper and cayenne. Whisk and bring to a simmer over medium-high heat. Let simmer for 20 minutes or until reduced by a third.
  • Meanwhile; remove the pork from the slow-cooker to a cutting board and drain the cooking liquids through a strainer to catch the peppers, onions and herbs. Add the veggies and herbs back to the slow-cooker and reduce the heat to low or warm.
  • For the pork; trim and discard any excess fat and shred with two forks. Add the pork back to the slow-cooker and pour in reduced balsamic-honey sauce. Stir to coat.
  • Split a corn muffin in half horizontally and top with pulled pork.
  • Garnish with chopped parsley and sliced pickled jalapenos if desired.

Nutrition

Serving: 1g | Calories: 644kcal | Carbohydrates: 73g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1133mg | Potassium: 1011mg | Fiber: 3g | Sugar: 45g | Vitamin A: 493IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 5mg