1 2 1/2 - to 3-pound boneless pork loin
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
hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw or see the coleslaw I made----***recipe below
Sweet or dill pickles, coarsely chopped-optional
1. 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.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3. 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.
4. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Return meat to the slow cooker and Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
5. To serve, spoon meat mixture onto bun bottoms. Add coleslaw and pickles if you chose. Add bun tops.
My Coleslaw Recipe:
4 cup(s) cabbage/carrot mix
1/2 medium red onion(s), thinly sliced
1 clove(s) (medium) garlic clove(s), thinly sliced
1 medium carrot(s), thickly shredded
1/2 tsp table salt
1/2 tsp black pepper
2 1/2 Tbsp sugar
2 1/2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
In a large bowl, combine cabbage, cucumber, onion, garlic, and carrot.
In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.