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Servings: 20 sliders

  • 2 1/2 pound boneless pork shoulder roast
  • 1 cup onion, chopped
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 cup chicken broth
  • 1/2 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 pinch ground black pepper
  • 1 pinch salt
  • 20 cocktail buns

Directions

  1. Combine pork, onion, thyme, rosemary and chicken broth in the crockpot.
  2. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the internal temperature reaches 145°F.
  3. Meanwhile, combine vinegar, ketchup, brown sugar, honey, worcestershire, mustard, garlic, salt, and pepper in a saucepan.
  4. Bring to a boil then simmer for 20-25 minutes, or until thickened.
  5. Once pork is tender, shred with two forks.
  6. Drain cooking liquid and return to crockpot.
  7. Add sauce to pork and cook on low for one hour.
  8. Serve on cocktail buns.

Nutrition

163 calories; 8 g total fat; 3 g saturated fat; 36 mg cholesterol; 151 mg sodium; 12 g carbohydrate; 0 g fi ber; 10 g protein

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