February 5, 2012

Super Bowl Sunday: Balsamic Honey Pulled Pork Sliders

To be quite honest, I could care less about the Super Bowl this year.  I haven't cared about a Super Bowl since the Bears played the Colts in 2006 - thanks for nothing Rex Grossman.  Regardless, the Super Bowl is really about funny commercials, subpar halftime shows (sorry Madonna, it was awkward) and food.  I tried this new recipe below and it was awesome.

Balsamic Honey Pulled Pork Sliders (from Better Homes and Gardens)
Makes 12 mini sliders

--1.5 pound boneless pork shoulder roast*
--1 medium onion, chopped
--1/2 cup green pepper, chopped
--1/2 teaspoon dried thyme, crushed
--1/4 teaspoon dried rosemary, crushed
--1/2 cup chicken broth
--1 cup balsamic vinegar
--3/4 cup ketchup
--1/3 cup packed brown sugar
--1/4 cup honey
--1 tablespoon Worcestershire sauce
--1 tablespoon Dijon mustard
--1 clove garlic, minced
--1/2 teaspoon ground black pepper
--1/4 teaspoon salt
--12 dinner rolls or mini hamburger buns, split and toasted

*I never have luck with pork shoulder roast, so I used a pork tenderloin which I had in the freezer.

1.  Trim fat from meat and, if necessary, cut meat to fit in slow cooker.
2.  In slow cooker, combine onion and green pepper.
3.  Add meat; sprinkle with thyme and rosemary.
4.  Pour chicken broth over meat.
5.  Cook on low for 8-10 hours.
6.  For barbecue sauce, in a medium bowl combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, pepper and salt.
7.  Cover and refrigerate.
8.  When meat is cooked, simmer the sauce, uncovered, in a medium saucepan for 20-25 mins or until sauce slightly thickens.
9.  Remove meat from slow cooker and shred, discarding any remaining fat.
10.  Strain onion and peppers, discarding liquid.
11  Return onion, peppers and meat to slow cooker.
12.  Stir in barbecue sauce, cover and cook until heated through.

Serving Suggestions
I served mine on potato rolls topped with homemade coleslaw and diced dill pickles with cornbread on the side.

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