1. Trim any excess fat from the pork shoulder and place it in the
slow cooker. In a medium bowl, whisk together the honey,
balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and
then pour the sauce over the pork shoulder. Cover the slow cooker
and cook the pork shoulder on LOW for 8 to 9 hours until it is no
longer pink and is cooked throughout.
2 Using tongs, remove the pork shoulder from the slow cooker
(reserving the liquids) and place it on a cutting board. Using two
forks, shred the pork shoulder into smaller pieces. Place the pulled
pork in a large bowl. In a small bowl, whisk together the
cornstarch with 3 tablespoons of cold water to make a slurry.
3. Transfer the liquids from the slow cooker into a medium
saucepan set over medium-high heat and whisk in the slurry. Bring
the sauce to a boil and cook it until it reduces and has thickened
slightly, about 3 minutes. Pour the sauce over the pulled pork,
tossing to combine. Halve the buns. Divide the pulled pork
between the buns, topping the pork with a portion of the Asian
Slaw, and serve immediately.
Originally Submitted
8/4/2014
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