this is another great slow-cooked meaty sandwich that my family and our guests loved. I served them with Ramen Cabbage Salad.
2.5 - 3 pound boneless pork shoulder roast
1 large onion, chopped
1 medium bell pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 Tbsp Worcestershire sauce
1 Tbsp dijon-style mustard
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt
buns or small dinner rolls for serving
sweet pickles, cole slaw, and/or relish for topping, optional
In slow cooker, combine onion and bell pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low for 9 to 10 hours or on high for 4 to 5 hours.
Meanwhile, make barbecue sauce. In a medium saucepan, combine vingar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
When meat is done cooking, transfer to cutting board and shred with two forks, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Cover and cook one more hour on low.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops!