SLOW COOKER BALSAMIC HONEY PULLED PORK
Recipe originally found on http://www.justataste.com/
Yield: 4 TO 6 SERVINGS
Prep time: 10 MIN
Cook time: 9 HOURS
1 (3-pound) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (Raspberry or plum jam can also work)
1/4 cup hoisin sauce
1cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1+ Tablespoon cornstarch
Place pork shoulder in a Tupperware or large ziplock.
In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.
Place in fridge overnight so in the morning you just need to pour the entire thing into the slow cooker. If you do not wish to marinate this is not required at all. I just find it easier to prep the night before.
Place pork and glaze in the slow cooker. Cover and cook the pork shoulder on LOW for 9 hours.
Remove the pork shoulder from the slow cooker (saving the liquid) and place into a bowl. Using two forks, shred the pork into smaller pieces.
Pour the liquids from the slow cooker into a saucepan over medium-high heat and whisk in the corn starch. Bring the sauce to a boil and cook it until it reduces and has thickened. Pour some of the sauce over the pork and mix. Save the rest so people can add a bit more sauce to their individual portion.