The Super Bowl is a little over two weeks away and while we don’t know the final two teams who will be going head to head just yet, it’s never too early to start planning your game-day menu!
I plan on making Crab Rangoon Bites and Jalapeno Popper Potato Skins from my blog Iowa Girl Eats for poppable bites throughout the game, and these Balsamic Vinegar and Honey Pulled-Pork Sliders from BHG.com for a more substantial meal at halftime.
I’m always on the hunt for a new dish to add to my crock pot recipe collection and these sliders are absolutely succulent!
Boneless pork shoulder is seasoned with dried thyme and rosemary then slow-cooked in chicken broth over a bed of green bell peppers and onions. After being shredded it’s slow cooked for another hour in a sweet and tangy, homemade Balsamic Vinegar and Honey BBQ sauce before being mounded onto squishy rolls and topped with either crunchy coleslaw, melty cheese, or enjoyed plain. However you choose to top ‘em – you’ll love these sliders!
Start by adding a chopped onion and green bell pepper to the bottom of a 6-quart crock pot. Add a 4-1/2lb boneless pork shoulder roast cut into hunks on top, then season with dried thyme, dried rosemary, salt, and pepper. Note: BHG’s recipe calls for a 2-1/2lb roast, but the smallest roast I could find was 4-1/2lbs. Worked out just fine!
Add chicken broth on top then cook low and slow for 9-10 hours before shredding.
Drain the liquid from the crock pot then return the pork to the crock, mix in a homemade Balsamic Vinegar and Honey BBQ sauce, which simmers on the stove for 20 minutes, then cook on low for one more hour.
Regardless of what team you’re cheering for during the Super Bowl, you’re sure to love these sliders. Enjoy!