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Balsamic honey pulled pork sandwich on a plate with arugula.

Slow Cooker Balsamic Honey Pulled Pork

This recipe for Slow Cooker Balsamic Honey Pulled Pork features tender pork shoulder slow-cooked in a sauce of balsamic, honey, garlic, onions, and my secret ingredient, blackberry jam.
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 6 servings

Ingredients  

  • 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

Instructions 

  • 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.

Notes

  • If you don’t have blackberry jam, you can use any other variety of jam, such as raspberry or plum.
  • You don’t have to use all of the sauce on the pork. Save some to drizzle over grilled veggies, roasted chicken or even serve alongside mashed potatoes.
  • Don’t limit yourself to sandwiches! This pulled pork is great in tacos, quesadillas, on pizza or over baked potatoes for easy, versatile meals throughout the week.
  • No time to cook on low for 8-9 hours? You can cook the pork on HIGH for 4 to 5 hours or until it’s fully cooked. Just keep in mind that it may not be as tender as the low-and-slow method.
  • Store leftovers in an airtight container in the refrigerator and enjoy them within 4-5 days.
  • Asian Slaw:
    • 2 tablespoons fresh lime juice
    • 1 teaspoon Asian fish sauce
    • ½ teaspoon sesame oil
    • ¼ teaspoon salt
    • 2 teaspoons sugar
    • 1 Tablespoon vegetable oil
    • One (½-pound) wedge purple cabbage, cored and finely shredded
    • ¼ cup chopped scallions (green parts only)
In a large bowl, whisk together the lime juice, fish sauce, sesame oil, salt, sugar and vegetable oil. Add the cabbage and scallions to the bowl and toss thoroughly until well coated. Cover and refrigerate a minimum of 2 hours.
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