Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork (serves 6)

What You Will Need:

1 (5-6 lb) boneless pork shoulder

½ cup chicken broth

½ cup honey

½ cup Patricia & Paul Red Apple Dark Balsamic Vinegar*

¼ cup Patricia & Paul Persian Lime infused EVOO

2 Tbsp Dijon mustard

3 garlic cloves, minced

½ cup diced onion

2 tsp chili powder

1 tsp fresh thyme or ½ tsp dried thyme

1 Tbsp cornstarch

Trim the pork shoulder of excess fat and place it in a slow cooker.

Combine the chicken broth, honey, balsamic, olive oil, and Dijon with the garlic, onion, chili powder, and thyme. Pour over the pork. Cook on low for 8 hours.

Place the pork on the cutting board, shred it with two forks, and pile it into a large bowl.

Pour the cooking liquid from the slow cooker into a saucepan over medium-high heat. Combine the cornstarch with 2 Tbsp water and whisk it into the cooking liquid. Bring to a low boil, whisking until the sauce thickens, 3-5 minutes. Pour as much or as little sauce as you like over the shredded pork, then pile it on buns to your heart’s content.

*Use Patricia & Paul Dark Chocolate or Espresso dark balsamic for a richer sauce with a thicker, more luxurious mouth feel, or Black Cherry or Pomegranate dark balsamic for a sweeter sauce.