Crockpot Balsamic Honey Pulled Pork Over Cornbread

Season the pork on both sides with salt and pepper.

Heat a large, deep skillet over medium-high heat with a tablespoon or so of olive oil. Once hot add the pork.

Sear the pork roast in the skillet for 5 minutes per side or until a nice crust forms.

Turn off your stove top and place roast into your crockpot. De-glaze the pan that the roast was in by adding the chicken broth and stirring to scrape up the brown bits at the bottom. Pour broth/pan juices into the slow cooker.

Add chopped onion, green pepper, rosemary and thyme into the slow cooker as well. Secure lid, set temp to high and cook for 8 hours undisturbed.

With 30 minutes remaining on the pork make the barbecue sauce. In a medium saucepan combine the balsamic vinegar, ketchup, brown sugar, honey, mustard, Worcestershire, garlic, salt, pepper and cayenne. Whisk and bring to a simmer over medium-high heat. Let it simmer for 20 minutes or until reduced by a third.

Meanwhile, remove the pork from the slow cooker to a cutting board. Drain the cooking liquids through a strainer to catch the peppers, onions and herbs. Discard the liquid or use it for another purpose. Add the veggies and herbs back to the slow cooker and reduce the heat to low or warm.

For the pork: Trim and discard any excess fat and shred the pork with two forks. Add the pork back to the slow cooker and pour in the reduced balsamic-honey sauce. Stir to coat.

Split a corn muffin in half horizontally, place it into a shallow bowl and top with pulled pork.

Garnish with chopped parsley and sliced pickled jalapenos if desired.

Leftovers reheat nicely!

Enjoy!