Ingredients
3lbboneless pork shoulder roast
½cuplow sodium chicken broth
1cupyellow onion,chopped
½tspdried thyme
½tspdried rosemary
1cupbalsamic vinegar
¾cupketchup
⅓cuphoney
¼cupdark brown sugar,or light, packed
1tbspWorcestershire
1tbspDijon mustard
2clovesgarlic,minced
salt and freshly ground black pepper
hamburger buns
coleslaw,optional
Preparation
Trim fat from the pork roast, then place roast in a slow cooker and pour broth over top.
Top evenly with onions, thyme rosemary, and lightly sprinkle with pepper. Cover and cook on Low for 8 to 9 hours or High for 4½ hours.
During the last 30 minutes of roast cooking, in a medium saucepan whisk together balsamic vinegar, ketchup, honey, brown sugar, Worcestershire, mustard, garlic, ½ teaspoon pepper. Season with salt to taste.
Bring the sauce to a boil over medium heat, then reduce to a simmer and cook for about 20 to 25 minutes, stirring occasionally until slightly thickened.
Remove pork from slow cooker, then shred while removing any fat.
Drain onions and broth from slow cooker and discard. Return shredded pork to slow cooker set on warm heat at this point.
Pour in balsamic sauce mixture and toss to evenly coat. Serve in buns with coleslaw if desired.
