Prep: 30 minutes
Slow cook: 9 to 10 hours (low) or 4 ½ to 5 hours (high) + 1 hour (low)
1 kg boneless pork shoulder roast
1 cup chopped onion
¾ cup chopped green sweet pepper
1 tsp dried thyme, crushed
½ tsp dried rosemary, crushed
½ cup chicken broth
1 cup balsamic vinegar
¾ cup tomato sauce
1/3 cup packed brown sugar
¼ cup honey
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ tsp ground black pepper
¼ tsp salt
1 clove garlic, minced
20 cocktail-size burger buns, split and tasted
5 cups coleslaw
1 ¼ dill pickles, coarsely chopped
- Trim fat from the meat. If necessary, cut meat into pieces to fit them into a slow cooker. Now, in the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary and then pour broth over meat.
- Cover and cook on low heat for 9 to 10 hours or on high heat setting for 4 ½ to 5 hours.
- Meanwhile, for barbecue sauce, in medium saucepan, combine vinegar, tomato sauce, brown sugar, honey, Worcestershire sauce, mustard, black pepper, salt and garlic. Bring to a boil; reduce the heat. Simmer, uncovered, for 20 to 25 minutes stirring occasionally.
- Transfer the mat to a cutting board. Using two forks pull the meat apart into shreds; discard fat. Strain vegetable mixture, discarding liquid. Return meat and strained vegetables to cooker and stir in barbecue sauce. Turn the cooker to low-heat setting. Cover and cook for 1 hour.