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Friday, January 29 2016

1    2 1/2 - 3 pound   boneless pork shoulder roast
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1    teaspoon   dried thyme, crushed
1/2   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-style mustard
1    clove  garlic, minced
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
20      sliders buns or small round dinner rolls, split and toasted
    Purchased deli coleslaw
    Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.

Per Serving: cal. (kcal) 320, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 4, carb. (g) 34, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 16.53, Thiamin (mg) 0.58, Riboflavin (mg) 0.29, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 487, Potassium (mg) 342, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email

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