Categories: Pork

Ingredients

• 3 to 4 pound bone-in Pork Butt Roast, trimmed
• Salt and Pepper
• 2 small {or 1 medium} Yellow Onion, chopped
• 1/2 Green Bell Pepper, chopped
• 1 tablespoon Fresh Rosemary, chopped
• 1 tablespoon Fresh Thyme, chopped
• 1/2-3/4 cup Chicken Broth
• FOR THE BALSAMIC HONEY BBQ SAUCE
• 1 cup Balsamic Vinegar
• 1 cup Ketchup
• 1/4 cup Dark Brown Sugar
• 1/4 cup Honey
• 1 tablespoon Dijon Mustard
• 1 tablespoon Worcestershire Sauce
• 1 clove Garlic, pressed through a garlic press {or minced fine}
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Black Pepper
• 1 pinch Cayenne Pepper {optional}
• 6 Cornbread Muffins
• Sliced Pickled Jalapenos

Directions

1. Season both sides of the pork with salt and pepper.

2. Heat a large, deep skillet over medium-high heat with a tablespoon or so of olive oil.

3. Sear the pork roast in the skillet for 5 minutes per side or until a nice crust forms.

4. Turn off your stove top and place roast in to slow-cooker. De-glaze the pan the roast was in with chicken broth and add scrape up the brown bits at the bottom. Pour broth/pan juices into slow-cooker.

5. Add chopped onion, green pepper, rosemary and thyme into the slow cooker as well. Secure lid, set temp to high and cook for 8 hours undisturbed.

6. With 30 minutes remaining on the pork make the barbecue sauce. In a medium sauce pan combine the balsamic vinegar, ketchup, brown sugar, honey, mustard, Worcestershire, garlic, salt, pepper and cayenne. Whisk and bring to a simmer over medium-high heat. Let simmer for 20 minutes or until reduced by a third.

7. Meanwhile; remove the pork from the slow-cooker to a cutting board and drain the cooking liquids through a strainer to catch the peppers, onions and herbs. Add the veggies and herbs back to the slow-cooker and reduce the heat to low or warm.

8. For the pork; trim and discard any excess fat and shred with two forks. Add the pork back to the slow-cooker and pour in reduced balsamic-honey sauce. Stir to coat.

9. Split a corn muffin in half horizontally and top with pulled pork.

10. Garnish with chopped parsley and sliced pickled jalapenos if desired.

Email to a friend | Print this recipe | Back