1 boneless pork shoulder, about 5-6 lbs
1/2 c. chicken broth
1/2 c. honey
1/2 c. Gala Apple Balsamic
1/4 c. Persian Lime Olive Oil
2 Tbsp. Dijon Mustard
3 garlic cloves (or 1 1/2 tsp dried minced garli)
1/2 c. diced onion (or 1 tbsp dried toasted onion)
2 heaping tsps. Salt Cellar Acadian Cajun (or 2 tsp. chili powder and 1/2 tsp. dried thyme)
1 Tbsp. cornstarch
Trim the pork shoulder of excess fat and place it in a slow cooker.
Combine the chicken broth, honey, balsamic, olive oil and mustard with the garlic, onion, and Acadian Cajun spice blend and pour over the pork. Cook on low for 8 hours. Place the pork on a cutting board, shred it with two forks and pile it into a large bowl. Pour the cooking liquids from the slow cooker into a saucepan over medium-high heat. Combine the cornstarch with 2 tbsp water and whisk it into the cooking liquids. Bring to a low boil, whisking until the sauce thickens, 3-5 minutes. Pour as much or as little sauce as you like over the shredded pork, then pile it on buns to your heart's content.
Chef's Notes: I used a pork loin roast and left the fat so it was not dry. Then I poured the liquids through a strainer. I also did not have enough Gala Apple Balsamic so I used 1/2 gala apple and 1/2 pomegranate. We served it with coleslaw, using the recipe on our website called Light Coleslaw Dressing.
*Try this with many variations, like Pomegranate or Fig Balsamic instead! For a spicer version try Chipotle or Aji Verde or Cayenne Olive Oils.