Balsamic chicken and BBQ pulled pork

By surethingjoemayo

Ingredients

• Balsamic Sticky chicken
• 1/4 C Balsamic Vinegar
• 1 heaping T of Dijon mustard
• Thyme, rosemary, garlic - dried. I don't measure them - just a couple of pinches - to taste
• sliced sweet onions - 1 med - large
• a large pack of chicken thighs (I used drumsticks)
• put the chicken thighs into the crockpot
• combine the vinegar, spices and mustard and mix well
• Pour vinegar mixture into the chicken
• Throw the onions on top and mix together. I make sure all the chicken pieces are well coated. A little of the vinegar mix goes a long way. Put on low for 8 hours and voila! Serve with noodles, rice, veggies whatever.
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• CROCK POT PULLED PORK
• 2 onions, sliced thin
• 2 Tbs brown sugar
• 1 Tbs paprika
• 2 tsp salt
• ½ tsp black pepper
• 1 (4-6 lb) boneless pork butt or shoulder
• ¾ cup cider vinegar
• 4 tsp Worcestershire sauce
• 1 ½tsp crushed red pepper flakes
• 1 ½tsp sugar
• ½ tsp dry mustard
• ½ tsp garlic salt
• ¼ tsp cayenne pepper
• Place onions in crock-pot. Combine brown sugar, paprika, salt and pepper;
• rub over roast. Place roast on top of onions.
• Combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic
• salt and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture
• over roast. Cover and refrigerate remaining vinegar mixture.
• Cover crock-pot; cook on low 12-14 hours. Drizzle about 1/3 of reserved
• vinegar mixture over roast during last ½ hour of cooking.
• Remove meat and onions; drain. Chop or shred meat and onions. Serve with
• remaining vinegar mixture.
• ***NOTE: We reduce the peppers/chili's a little and add in more vinegar for a more authentic lexington bbq flavor.

Preparation

Step 1

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