This is the time of year when many of us have crowds of people staying with us for the holidays. I found a recipe for pulled pork at BHG.com and decided to try it out on some recent company. I like trying new recipes on company so there are others there to taste it and give opinions on it. If it turns out to be just so-so, having more people around to eat it the first time prevents me from having to eat it until it is gone. (I hate to waste food!) Eric on the other hand, likes to be sure of his recipes before trying them out on others. I can understand that and usually refrain from untried recipes when company is coming. But I was pretty sure we would like this one and Eric agreed, so we tested it out on the family. It was wonderful to have dinner being made in the crock pot while we were doing other things. And it was a hit!
Crock pots make feeding a crowd easy!
Balsamic Honey Pulled Pork Sandwiches (adapted from BHG.com)
Pork shoulder with onion, green pepper, seasonings, garlic & broth.
- 1 2 1/2 – 3 pound boneless pork shoulder roast
- 1 large chopped onion
- 1 medium chopped green sweet pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup chicken broth
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, rosemary & garlic. 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.
Balsamic Honey Barbecue Sauce
- 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
- 12 rolls, toasted
About 2 hours before the meat is ready, prepare the 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. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Turn to low-heat setting. Cover and cook for 1 hour. To serve, spoon meat mixture onto toasted buns.
When it gets close to mealtime, Eric likes to get our guests involved with the cooking process. While the meat was simmering in the sauce, we put together a cabbage peanut salad with peanut sauce and served it with the sandwiches. Eric coordinated the chopping of all the fresh veggies for the salad. (Kelly found this recipe at lookimadethat.com)
The vibrant colors look great and make these so healthy for you!
Cabbage Salad:
- 1/2 head small green cabbage, thinly sliced
- 1/2 head small red cabbage, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 large carrots, shredded
- 6 green onions, sliced
- 1/2 cup packed cilantro, roughly chopped
- salt to taste
- 1/2 cups roasted peanuts
Chop & toss all the salad ingredients together and prepare the dressing.
Peanut Dressing:
- 1/3 cup peanut oil
- 1/4 cup rice wine vinegar
- 3 tablespoon soy sauce
- 1/3 cup peanut butter
- 2 tablespoon brown sugar
- 2 tablespoon grated peeled ginger or 1 tablespoon ground ginger
- 3 garlic cloves, minced
- 1 finely minced jalapeno
Put all of the dressing ingredients into a high sided bowl and combine with an immersion blender. Any leftover salad will keep better if the dressing is kept separate. Refrigerate both salad & dressing.
Crunch, color & taste!
Dill pickles completed the meal. Delicious! ~Linda
Balsamic Honey Pulled Pork Sandwiches (adapted from BHG.com)
- 1 2 1/2 – 3 pound boneless pork shoulder roast
- 1 large chopped onion
- 1 medium chopped green sweet pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup chicken broth
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, rosemary & garlic. 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.
Balsamic Honey Barbecue Sauce
- 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
- 12 rolls, toasted
About 2 hours before the meat is ready, prepare the 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. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Turn to low-heat setting. Cover and cook for 1 hour. To serve, spoon meat mixture onto toasted buns.
When it gets close to mealtime, Eric likes to get our guests involved with the cooking process. While the meat was simmering in the sauce, we put together a cabbage peanut salad with peanut sauce and served it with the sandwiches. Eric coordinated the chopping of all the fresh veggies for the salad. (Kelly found this recipe at lookimadethat.com)
Cabbage Salad:
- 1/2 head small green cabbage, thinly sliced
- 1/2 head small red cabbage, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 large carrots, shredded
- 6 green onions, sliced
- 1/2 cup packed cilantro, roughly chopped
- salt to taste
- 1/2 cups roasted peanuts
Chop & toss all the salad ingredients together and prepare the dressing.
Peanut Dressing:
- 1/3 cup peanut oil
- 1/4 cup rice wine vinegar
- 3 tablespoon soy sauce
- 1/3 cup peanut butter
- 2 tablespoon brown sugar
- 2 tablespoon grated peeled ginger or 1 tablespoon ground ginger
- 3 garlic cloves, minced
- 1 finely minced jalapeno
Put all of the dressing ingredients into a high sided bowl and combine with an immersion blender. Any leftover salad will keep better if the dressing is kept separate. Refrigerate both salad & dressing.