Pork, Pulled ~ Slow Cooker Honey Balsamic
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 1/4 cup aged balsamic vinegar
- 2 3-inch rosemary sprigs
- 1 medium clove garlic, minced
- 1 5-lb. bone-in pork shoulder
- 2 ripe Hass avocados, diced
- 2 Tbs. pickled jalapeño rings, chopped
- 1 Tbs. apple cider vinegar
- Kosher salt
- As written, this recipe serves a family of four with leftover pork; if you're cooking it for a crowd, be sure to double the avocado relish.
Combine the honey, Worcestershire, vinegar, rosemary, and garlic in a 5- to 6-quart slow cooker. Add the pork and turn to coat. Cover and cook until fork-tender, about 6 hours on high or 10 hours on low.
Transfer the pork to a large cutting board. Discard the rosemary. Pour the liquid into a fat separator. Pull the pork into chunks, discarding the bone and any large pieces of fat or gristle. Transfer to a large bowl.
Defat the liquid and bring to a boil in a 2-quart saucepan over medium-high heat, stirring occasionally. Cook until reduced to about 1 cup, about 6 minutes. Pour over the meat, toss well, and season to taste with salt.
In a small bowl, mix the avocados, jalapeños, vinegar, and salt to taste. Serve with the pork.
4 great ideas for leftover pork
• Add to a quesadilla along with charred onions, peppers, and cheese.
• Stir into a frittata with roasted poblanos and corn.
• Mix into your favorite hash and serve with a poached egg.
• Layer with cheese, peaches, and hot sauce for a gourmet grilled cheese.