1/2 C chicken or vegetable broth
1/2 C honey
1/2 C SOOC Red Apple Dark Balsamic
1/2 C SOOC Wild Mushroom & Sage Olive Oil
2 T Dijon mustard
4 cloves garlic, minced
1/2 C onion, diced
2 t chili powder
1/2 t dried thyme
1 bottle of amber beer (12 oz)
1 boneless pork shoulder (fat trimmed) about 5 lb.
1 – 2 T flour
In a mixing bowl, combine all ingredients except pork, flour and beer; whisk to combine. Pour mixture and beer over pork in the slow cooker. Cook covered on low for 8 hours. Shred pork on cutting board with 2 forks (or by hand if you let it cool). Spoon 2 T of fat from liquid in slow-cooker to a large saucepan, you can skim off the remaining fat and discard.
Heat fat over med-high, add flour and whisk. Slowly add remaining liquid from slow-cooker and stir until bubbling and thickening to the consistency of a runny gravy. Put pork back in slow cooker and fold in the sauce. Serve on buns topped with coleslaw, or plate with a drizzle of the oils & vinegars used in the recipe.
SUBSITUTIONS: Traditional Dark Balsamic is great in this recipe. A few of our other favourite combinations are:
Rosemary Olive Oil and Pomegranate Dark Balsamic
Garlic Olive Oil and Honey Ginger White Balsamic, Black Mission Fig Dark Balsamic, or Black Currant Dark Balsamic.