How to Make BBQ Pulled Pork Sliders

Ingredients

• 3 lb boneless pork shoulder roast
• 1 cup chopped onion (1 large)
• ¾ cup chopped green sweet pepper
• 1 tsp dried thyme, crushed
• ½ tsp dried rosemary, crushed
• ½ cup reduced-sodium chicken broth
• 1 cup balsamic vinegar
• ¾ cup ketchup
• 0.33 cup packed brown sugar
• ¼ cup honey
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon-style mustard
• 1 clove garlic, minced
• ½ tsp black pepper
• ¼ tsp salt
• 20 cocktail-size hamburger buns or small rolls, split and toasted
• 5 cups deli coleslaw
• ¼ cups coarsely chopped sweet or dill pickles

1. Trim fat from meat. If necessary, cut meat to fit into a 3-½- or 4-quart slow cooker. In cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour in broth.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-½ 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; discard fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn cooker to low-heat setting. Cover and cook for 1 hour. Serve meat mixture in buns with coleslaw and pickles.