Honey BBQ Pulled Pork

I really loved this pulled pork, and it was easy too.  Just place the pork in the crockpot in the morning; you can even do it before going to work.  Try to make the coleslaw the day before.  If you can't, try to make it at least 2 hours before eating.  That's what I did, and it worked out well.  Take your fave store-bought BBQ sauce and add a few extra ingredients.  (Don't be scared of the amount of Balsamic vinegar; it works out fine.)  Then I served this on Hawaiian rolls.  (The pics are with the small rolls, but when I made this a few days ago we used the Hawaiian sub rolls.)  SO delicious!

For the coleslaw, I just made a half recipe of this Buttermilk Coleslaw, using a pre-packaged mix of sliced white and red cabbage + carrots.  It was very good and easy.  The leftovers turned purple overnight in the fridge. 

Honey BBQ Pulled Pork 
adapted from Mel's Kitchen Cafe

3 to 4 pounds boneless pork sirloin roast or pork shoulder
1 teaspoon salt (smoked salt, if possible)
1/2 teaspoon black pepper (I use coarsely ground)
1 teaspoon garlic powder
2 tablespoons liquid smoke
2 cups low-sodium chicken broth

BBQ SAUCE:
3/4 cup balsamic vinegar
3/4 cup favorite BBQ sauce
1/3 cup honey
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional (I didn't add)
1/4 teaspoon pepper

Hawaiian rolls or subs, or other rolls, for serving

Coleslaw, for serving, optional

1.  Place the pork in a 5- or 6-quart slow cooker and season it evenly with salt, pepper and garlic powder.  Pour in the liquid smoke and 2 cups broth. Cook on low for 8-9 hours.

2.  For the BBQ sauce, combine all the ingredients in a medium non-stick saucepan and heat, stirring often, until simmering. Simmer for 15-20 minutes until slightly reduced and thickened. Season to taste with salt and pepper, if needed. The sauce can be made a week in advance and refrigerated. If refrigerated, heat before tossing with the pork.

3.  Shred the pork (I suggest draining most of the excess cooking liquid) and toss with the BBQ sauce. Serve on buns (coleslaw optional). The pork (once tossed with the sauce) can be kept warm in the slow cooker for several hours before serving. (PS: Keep at least some of the extra cooking liquid in the fridge.  When warming up leftovers, I cooked the meat in a small non-stick saucepan and added some of this cooking liquid, plus a bit of regular BBQ sauce from the fridge.)

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