Finals are right around the corner which means more slow cooker dinners. This pulled pork sandwich is a great meal after a study-filled day. There is only a little bit of prep work, and the slow cooker does the rest! Matt loved this meal so much that he ate two pork-stuffed sandwiches. That’s my piggie! For 11 Weight Watcher points per sandwich, it’s so filling that it’s worth every point!
- 2 1/2 – 3 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
- Burger buns
- Trim fat from meat. In the slow cooker, combine onion, sweet pepper, meat, thyme, and rosemary. Add broth.
- Cook on low-heat setting for 9 to 10 hours. I tried cooking it on high for 4 hours, but that was not long enough for the pork to get tender enough to shred.
- 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, stirring occasionally.
- Transfer meat to plate. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, keeping the vegetables and discarding the liquid. Return shredded meat and strained vegetables to slow cooker. Stir in barbecue sauce. Turn to low-heat setting and cook for 1 hour to allow meat to marinate.
- Place buns in toaster to lightly toast. Spoon meat mixture onto toasted buns. Enjoy!!
Source: Better Home and Gardens