92 Ratings
  • 5 Rating Star 52
  • 1 Rating Star 11
  • 3 Rating Star 10
  • 4 Rating Star 10
  • 2 Rating Star 7
  • 0 Rating Star 2

Prep these slow cooker pulled pork sliders when you're serving a crowd--or plan to feed for family through a day of tailgating or potluck dining. This sweet and tangy slow cooker slider recipe makes 20 servings!

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Ingredients

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.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

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  • 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.

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  • Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

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  • To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

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Nutrition Facts

320 calories, 14 g fat (4 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 44 mg cholesterol, 487 mg sodium, 34 g carbohydrates, 1 g fiber, 15 g sugar, 13 g protein.

Reviews (2)

Most helpful positive review

03/10/2013
I made this for a guests and everyone loved it, enough so that my friend asked for the recipe. The mixed reviews (besides just different tastes) could be due to balsamic vinegars being very different depending on what you buy. This sauce is definitely more vinegar tasting than tomato tasting, so if you like the tomato taste of some bbq sauces, you may not like this. The pork turns out wonderful, so taste the sauce before adding it to the pork, and use a quality Balasamic vinegar. I did not have time to use the crock pot, so I did this in my cast iron dutch oven on the stovetop. I also seared the pork roast before cooking the onions and bell pepper and adding the roast back into the pot. Other than that, I followed the recipe and was pleased with the results. This one is staying in my files for later use.

Most helpful critical review

03/10/2013
I made this for a guests and everyone loved it, enough so that my friend asked for the recipe. The mixed reviews (besides just different tastes) could be due to balsamic vinegars being very different depending on what you buy. This sauce is definitely more vinegar tasting than tomato tasting, so if you like the tomato taste of some bbq sauces, you may not like this. The pork turns out wonderful, so taste the sauce before adding it to the pork, and use a quality Balasamic vinegar. I did not have time to use the crock pot, so I did this in my cast iron dutch oven on the stovetop. I also seared the pork roast before cooking the onions and bell pepper and adding the roast back into the pot. Other than that, I followed the recipe and was pleased with the results. This one is staying in my files for later use.
92 Ratings
  • 5 Rating Star 52
  • 1 Rating Star 11
  • 3 Rating Star 10
  • 4 Rating Star 10
  • 2 Rating Star 7
  • 0 Rating Star 2
03/10/2013
I made this for a guests and everyone loved it, enough so that my friend asked for the recipe. The mixed reviews (besides just different tastes) could be due to balsamic vinegars being very different depending on what you buy. This sauce is definitely more vinegar tasting than tomato tasting, so if you like the tomato taste of some bbq sauces, you may not like this. The pork turns out wonderful, so taste the sauce before adding it to the pork, and use a quality Balasamic vinegar. I did not have time to use the crock pot, so I did this in my cast iron dutch oven on the stovetop. I also seared the pork roast before cooking the onions and bell pepper and adding the roast back into the pot. Other than that, I followed the recipe and was pleased with the results. This one is staying in my files for later use.
11/30/2014
First of all, I strongly recommend reducing the amount of balsamic vinegar used to 1/3 cup. I love balsamic vinegar but even I would have had a problem if it was any stronger than I made it. I made the following modifications and it turned out BEAUTIFULLY: 1/3 cup balsamic vinegar instead of 1 cup 2/3 cup honey instead of 1/4 cup + 2 tablespoons of chili sauce no Worcestershire sauce (since it isn't gluten-free) no green sweet pepper no chopped onion mixed in - just large onion slices in the broth for flavor, removed before serving. Lastly, make sure to turn the meat half way through cooking so one side doesn't dry out! Enjoy! It's delicious!