The cranberry sauce is chilling, the mashed potatoes are in motion and the oil is coming to a boil for our annual Christmas Day feast starring a deep-fried turkey and all the trimmings. And while I’m counting down the minutes until I pile my plate high this evening, I can’t help but start planning for the next food-filled celebration: New Year’s Eve!
‘Tis the season of slow cooker creations, and this time I’m serving up a spinoff on the most pinned Just a Taste recipe of 2013. Slow Cooker Balsamic Honey Pulled Pork stars meltingly tender pork shoulder slow-cooked in a sauce of balsamic, honey, garlic, onions, and my secret ingredient, blackberry jam.
But there’s no fork required for this party-perfect bite. Serve the pulled pork piled high atop brioche buns topped off with a serving of crunchy, cool Asian-inspired coleslaw. Or, skip the sliders and slaw and grab the tortillas for slow cooker pulled pork tacos with pickled red onions. New Year’s Eve has never tasted so good.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.
Slow Cooker Balsamic Honey Pulled Pork
Yield: 4 to 6 servings
- 1 (2 1/2- to 3-pound) boneless pork shoulder
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup blackberry jam (See Kelly's Notes)
- 1/4 cup hoisin sauce
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1 Tablespoon cornstarch
- 1 recipe Asian Slaw or store-bought coleslaw
- 12 slider-sized buns or rolls
- 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.
- 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.
- 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.
- Kelly's Notes:
- If you don't have blackberry jam, you can use any other variety of jam, such as raspberry or plum.
- Depending on your preferences, you may want to pour only a portion of the sauce over the pulled pork. Any leftover sauce can be served with other proteins or veggies.
- The pulled pork and slaw can also be served in tortillas for pulled pork tacos.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.