Recipes and Cooking Balsamic Vinegar and Honey Pulled-Pork Sliders 3.9 (62) 1 Review These slow cooker sliders are perfect for feeding a crowd! You can start the filling in the morning, then serve up this slow cooker meal at night. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 22, 2013 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 40 mins Slow Cook Time: 9 hrs Total Time: 9 hrs 40 mins Yield: 20 sliders Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless pork shoulder roast 1 cup chopped onion (1 large) ¾ cup chopped green sweet pepper (1 medium) 1 teaspoon dried thyme, crushed ½ teaspoon dried rosemary, crushed ½ cup chicken broth 1 cup balsamic vinegar ¾ cup ketchup ⅓ cup packed brown sugar ¼ cup honey 1 tablespoon Worcestershire sauce 1 tablespoon Dijon-style mustard 1 clove garlic, minced ½ teaspoon ground black pepper ¼ teaspoon salt 20 sliders buns or small round dinner rolls, split and toasted Purchased deli coleslaw Sweet or dill pickles, coarsely chopped Directions Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. 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. Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops. Rate it Print Nutrition Facts (per serving) 320 Calories 14g Fat 34g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 320 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 44mg 15% Sodium 487mg 21% Total Carbohydrate 34g 12% Total Sugars 15g Protein 13g Vitamin C 16.5mg 83% Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 342mg 7% Folate, total 44.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.