2-1/2 to 3 lb. boneless pork shoulder roast
1 C. chopped onion
3/4 C. chopped sweet bell pepper
1 t. dried thyme
1/2 t. dried rosemary
1/2 C. chicken broth
1 C. chicken broth
1 C. balsamic vinegar
3/4 C. ketchup
1/3 C. packed brown sugar
1/4 C. honey
1 T. Worcestershire sauce
1 T. dijon mustard
1 clove garlic minced
1/2 t. ground black pepper
1/4 t. salt
1. Trim fat from meat. If necessary, cut meat to fit into slow cooker. In cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Meanwhile, for barbecue sauce, in a med saucepan combine vinegar, ketchup, brown sugar, honey, worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to a boil, reduce heat. Simmer, uncovered for 20-25 minutes or until slightly thickened, stirring occasionally.
4. Transfer meat to a cutting board, Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. Set cooker to low. Cover and cook for 1 hour.