- 1 2 1/2 pound boneless pork shoulder roast
- 1 cup chopped onion (1 large)
- 3/4 cup chopped green sweet pepper (1 medium)
- 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
- 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
- Deli coleslaw
- Sweet or dill pickles, coarsely chopped
- 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. 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.
- To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.