The Olive Bin

Slow Cooker Pulled Pork

Combine chicken broth, honey, balsamic, olive oil, Dijon, garlic, onion, chili powder, and thyme. Pour over pork and cook on low for 8 hours. Pour cooking liquid into saucepan and combine with cornstarch whisked with 2 T water. Bring to boil until sauce thickens. About 3-5 minutes. Pour over shredded pork.
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Ingredients

5-6 lb pork shoulder, trimmed of excess fat

1/2 C chicken broth

1/2 C honey

1/2 C of The Olive Bin's Black Cherry Dark Balsamic Vinegar

1/4 C of The Olive Bin's Lime Fused Olive Oil

2 T Dijon mustard

3 garlic cloves, minced

2 tsp chili powder

1 tsp fresh thyme or 1/2 tsp dried thyme

1 T cornstarch

Directions

  1. Combine chicken broth, honey, balsamic, olive oil, Dijon, garlic, onion, chili powder, and thyme. Pour over pork and cook on low for 8 hours.
  2. Pour cooking liquid into saucepan and combine with cornstarch whisked with 2 T water. Bring to boil until sauce thickens. About 3-5 minutes. Pour over shredded pork.

Additional Info

Adapted from recipe by Emily Lycopolus

Other flavors to try: Vanilla

Associated Products

Black Cherry Dark Balsamic
Black Cherry Dark Balsamic
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Lime Olive Oil
Lime Olive Oil
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Vanilla Dark Balsamic
Vanilla Dark Balsamic
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