I hope you’re not thinking “Good Lord Lindsay, ENOUGH WITH THE CROCK POT!”
Because truthfully, I’ve posted a crock pot recipe every week for the past six weeks. Obviously, we’ve been a little short on time in the Weiss household, so I’ve enlisted my BFF, Mrs. Crock, to help me out with dinner.
Hey, nobody’s perfect, right?
Here’s a handy dandy list of some of the good ones we’ve had lately. I love that many of them are different than the standard pot roast, beef stew or salsa chicken crock pot staples, but are just as easy and kid-friendly.
Last week I took a vote on our family’s favorite. It was not unanimous (mad props to the Honey Sesame Chicken and Tex-Mex Rice and Beans), but our #1 favorite crock pot recipe is this gem right here. Oh my heavens does this pack some flavor. It’s tangy with a touch of sweet, savory with a touch of peppery spice. And the best part? It can cook for up to 9 hours. Throw it in the crock in the morning and ready at dinner? Now that’s something I can wrap my tastebuds around.
Ingredients
1 2 1/2-3 pound boneless pork shoulder roast
1 cup chopped yellow onion
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 or agave
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size hamburger buns or small round dinner rolls, split and toasted
Coleslaw
Instructions
Directions
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Sprinkle the onion in the slow cooker. 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. Strain onion mixture, discarding liquid. Return shredded meat and strained onion to cooker. 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. Top with coleslaw and add bun tops
Yield: 20 sliders
Adapted from Better Homes and Gardens
https://sugarmamacooks.com/slow-cooker-honey-balsamic-pulled-pork-sliders/
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