Espresso Balsamic Pulled Pork Sliders

Place chopped onion and peppers in bottom of crockpot. Place meat on top and sprinkle with rosemary. Pour 1/2 C balsamic vinegar over meat. Cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with fork. Meanwhile, bring 1 C balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, minced garlic, salt and pepper to a boil. Reduce heat and simmer 20-25 min. When meat is ready, remove from crock-pot, shred with 2 forks and then return to crockpot. Add sauce and cook on low for 1 additional hour. Serve on slider buns. Enjoy!

Sandwiches & Flatbreads

Ingredients

2-3 lb boneless pork shoulder roast

1 C onion, chopped

1 green pepper, chopped

1 tsp rosemary

1/2 C + 1 C of The Olive Bin's Espresso Dark Balsamic Vinegar

3/4 C ketchup

1/3 C brown sugar

1/2 C honey

1 T Worcestershire sauce

1 T Dijon mustard

1 clove of garlic, minced

1/2 tsp black pepper

1/4 tsp salt

Slider buns

Directions

Place chopped onion and peppers in bottom of crockpot. Place meat on top and sprinkle with rosemary. Pour 1/2 C balsamic vinegar over meat. Cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with fork.
Meanwhile, bring 1 C balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, minced garlic, salt and pepper to a boil. Reduce heat and simmer 20-25 min.
When meat is ready, remove from crock-pot, shred with 2 forks and then return to crockpot. Add sauce and cook on low for 1 additional hour. Serve on slider buns. Enjoy!

Associated Products

Espresso Dark Balsamic

Buy This Product

View More Recipes

« Back to Sandwiches & Flatbreads