Honey Balsamic BBQ Pork Sandwiches {Instant Pot or Slow Cooker}
Yield: 8Servings
Prep Time: 10 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr10 minutesmins
Ingredients
Pork:
3 to 4poundsboneless pork sirloin roast or pork shoulder
1teaspoonsalt, I use coarse, kosher salt
½teaspoonblack pepper, I use coarsely ground
1teaspoongarlic powder
2tablespoonsliquid smoke
1 to 2cupslow-sodium chicken broth
BBQ Sauce:
¾cupbalsamic vinegar
¾cupBBQ sauce (see note)
⅓cuphoney
2tablespoonsWorcestershire sauce
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonpepper
Instructions
Season the pork roast evenly with salt, pepper and garlic powder (about a teaspoon of each).
Instant Pot Directions: cut the roast in half and place in the Instant Pot. Pour in the liquid smoke and broth. Secure the lid and cook at high pressure for 60 minutes. Let the pressure naturally release for 10 minutes before quick releasing the rest of the pressure.
Slow Cooker Directions: place the seasoned pork roast in a 5- or 6-quart slow cooker and pour in the liquid smoke and 2 cups broth. Cook on low for 8-9 hours.
For the BBQ sauce, combine all the ingredients in a medium 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.
Shred the pork (I suggest draining some of the excess cooking liquid) and toss with the BBQ sauce. Serve on buns (shredded cabbage/coleslaw optional but delish). The pork (once tossed with the sauce) can be kept warm in the slow cooker or Instant Pot for several hours before serving.
Notes
BBQ Sauce: choosing a BBQ sauce and balsamic vinegar that you like the taste of is key here. I either use my favorite homemade BBQ sauce or Sweet Baby Ray's brand, and my go-to balsamic vinegar is at Costco.