Pulled pork is a popular dish around our house. Normally I make it on the smoker, low and slow. It may take most of the day (or night) but it is well worth the time. Specially when the end result are some slow cooker balsamic pork sliders. These little morsels of goodness disappear in no time. They’re like eating popcorn.
Now, I don’t believe in a grilling or smoking ‘season’, but the other day it was flat out cold and windy here and there was no way I was going to babysit the smoker. Call me wimpy. So, it was time for Plan B. And Plan B was good. Very good.
It’s All About The Sauce!
This slow cooked tender balsamic pork has tremendous flavor. It’s sweet. It’s savory. The sauce is so delicious. And the Asian slaw? Fantastic. I was scared (really) of using fish sauce. I mean that stuff has an ‘aroma’. But it was great. I’m not afraid of it at all any more. It adds an amazing and new (to me) flavor that is quite intriguing.
These slow cooker balsamic pork sliders will definitely become a go-to winter-time recipe for us. Also try my crazy-good bold Ranch slow cooker pork chops.
Slow Cooker Balsamic Pork Sliders
Equipment
Ingredients
For the Balsamic pork
- 3 pound boneless pork shoulder excess fat trimmed
- ½ cup honey
- ½ cup balsamic vinegar
- ¼ cup blackberry preserves seedless
- ¼ cup Hoisin sauce
- ½ cup chicken broth
- 3 cloves garlic minced
- ½ cup sweet onion diced
- 1 tablespoon cornstarch
- 1 Asian Slaw see below
- 12 slider buns
For the Asian slaw
- 2 tablespoons fresh lime juice
- 1 teaspoon fish sauce
- ½ teaspoon sesame oil
- ¼ teaspoon kosher salt
- 2 teaspoons sugar
- 1 tablespoon vegetable oil
- ½ head purple cabbage shredded
- ¼ cup green onions chopped
Instructions
For the Balsamic pork
- Put the pork into a slow cooker set on low.
- Whisk together the honey, vinegar, jam, Hoisin, broth, garlic. Stir in the onion, Pour sauce over pork and cook 8-9 hours until fall-apart tender.
- Remove pork to a bowl to cool slightly then shred.
- Pour sauce from slow cooker into a saucepan over medium-high heat.
- Whisk cornstarch with 3 tablespoons of cold water. Slowly pour into sauce while whisking.
- Bring sauce to a boil and continue stirring until thickened, 3-5 minutes.
- Pour sauce back into the slow cooker and add the shredded meat. Stir.
- Serve meat over rolls topped with Asian slaw.
For the Asian slaw
- Whisk together all but the cabbage and green onions in a medium bowl.
- Add in the cabbage and green onions and toss to coat.
- Refrigerate until ready to use.
Nutrition
Nutritional values are approximate.
