- 1 (2 1/2- to 3-pound) boneless pork shoulder
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup blackberry jam
- 1/4 cup hoisin sauce (GF sub Plum Sauce with 2 Tbsp LaChoy Soy Sauce)
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1 Tablespoon cornstarch
- 1 recipe Asian Slaw or store-bought coleslaw
- 12 slider-sized buns or rolls
- Trim any excess fat from the pork shoulder and place it in the slow cooker.
- In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.
- Cover the slow cooker and cook the pork shoulder on LOW for 8 to 9 hours until it is no longer pink and is cooked throughout.
- Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces.
- Place the pulled pork in a large bowl.
- In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
- Transfer the liquids from the slow cooker into a medium saucepan set over medium-high heat and whisk in the slurry.
- Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes.
- Pour the sauce over the pulled pork, tossing to combine.
- Halve the buns. Divide the pulled pork between the buns, topping the pork with a portion of the Asian Slaw, and serve immediately.