balsamic and honey pulled-pork sliders - Color Me Meg

balsamic and honey pulled-pork sliders

 the perfect mix of savory and sweet. unless you throw these on the homemade hawaiian rolls.

then they are off the charts perfect…

balsamic and honey pork sliders hawaiian roll

the way i was taught to meal plan {from my mother, of course} was to make 1-2 meats a week. so this meat, for example,

i made 7 lbs of. mostly cause that’s what it came as at the store, and also because it can be “refashioned” a handful of different ways into meals that look pretty different. this way the meals last a few days. we have had sweet pork quesadillas, ranch wraps…. it’s fun to see what else to do to change up the flavor just a bit but get lots out of it.

we had these on thursday night and we are still eating the meat! {not for every meal, but you get the idea…}

when i do slow cooker BBQ, usually we just throw in some sweet baby rays and call it a day, because that’s the super easiest of easy things to do. it’s beyond worth the 20 minutes to throw this sauce together to kick up a slider. i will be making the BBQ sauce again. definitely. i love the tartness in the balsamic and paired with a little coleslaw and dill pickles on a sweet hawaiian bun? i know, i know. i’ll stop. i’d hate to get a bill for your keyboard replacement.

we invited friends to come join us {cause we could have fed an army} and they loved them too. something about homemade bread and a unique BBQ sauce that brings it back, don’t you think?

some serious summa lovin in that bun.

balsamic and honey pork sliders

balsamic and honey pulled-pork sliders

balsamic and honey pulled-pork sliders


  • 5-7 pound boneless pork shoulder roast
  • 1 cup chopped onion (1 large)
  • 1 1/2 cup chopped green sweet pepper (1 large)
  • 2 tsps dried thyme, crushed
  • 1 tsp dried rosemary, crushed
  • 1 can chicken broth
  • 2 cups balsamic vinegar
  • 1 1/2 cups ketchup
  • 2/3 cups packed brown sugar
  • 1/2 cup honey
  • 2 Tbs Worcestershire sauce
  • 2 Tbs Dijon-style mustard
  • 2 clove garlic, minced
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 20 slider buns or hawaiian rolls, split and toasted
  • Purchased deli coleslaw
  • Sweet or dill pickles, chopped or sliced

what to do

chop onion and sweet pepper and place at the bottom of a slow cooker. put meat on top, pour in can of chicken broth, then sprinkle with rosemary and thyme. let cook on low for 9-10 hours. {i do not recommend attempting the “fast” version of this on high for 4 hours. it won’t be easy to pull if it isn’t slow and low.}

in the last hour of cooking, mix up the BBQ sauce. combine balsamic, ketchup, brown sugar, honey, worcestershire, mustard, garlic, salt, and pepper in a sauce pan over med-hi heat. bring to a bowl, then let simmer for 20-25 minutes. stir occasionally. sauce will start to thicken slightly.

strain the liquid from the veggies and return to the slow cooker. shred the meat with 2 forks and return to the slow cooker. when the sauce is ready, toss with the meat/veggies.

assembly required: toasted bun or hawaiian roll, naughty meat covered in perfect sauce, cole slaw, pickles, and more carbs. enjoy.

recipe adapted from better homes & gardens



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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our [mostly] healthy food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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