Slow cooker meals are some of the easiest, best ways to get a hearty, nutritious meal ready for the whole family, even when you're all on the go. This pulled pork is rich and versatile, wonderful on King's Hawaiian rolls with a few pickles or in a bowl all on its own as a comfort food. Teaoli Red Apple Balsamic Vinegar and Persian Lime Extra Virgin Olive Oil team up with a host of other delicious flavors to elevate this tried and true favorite beyond anything you've tasted before!
Ingredients:
- 1 boneless pork shoulder (5-6 lbs.)
- ½ c. chicken broth
- ½ c. honey
- ½ c. Teaoli Red Apple Balsamic Vinegar
- ¼ c. Teaoli Persian Lime Extra Virgin Olive Oil
- 2 Tbsp. Dijon mustard
- 3 cloves garlic, minced
- ½ c. onion, diced
- 2 tsp. chili powder
- 1 Tbsp. cornstarch
- 1 tsp. fresh thyme OR ½ tsp. dried thyme
Preparation:
- Trim excess fat from pork shoulder and place it in a slow cooker.
- Combine chicken broth, honey, balsamic vinegar, olive oil, and mustard with garlic, onion, chili powder, and thyme, then pour over the pork. Cook on low for eight hours.
- Place cooked pork on a cutting board, shred with two forks, and pile into a large bowl.
- Pour the cooking liquids from the slow cooker into a saucepan over medium high heat.
- Combine cornstarch with two tablespoons of water and whisk the mixture into the sauce, bringing to a low boil and whisking continuously until thickened, about 3-5 minutes.
- Pour over pork as desired, pile onto your favorite bread, and serve.