BBQ never gets old, especially when it’s BBQ made with balsamic! Balsamic vinegar is a natural fit as an ingredient in BBQ, sticky, tangy, and sweet it adds a TON of flavor to any BBQ sauce. For this recipe we’ve used a combo of our Red Apple Dark Balsamic Vinegar. Red apple and pork is a classic combo, and well… we can never have enough of it.

Serving Ideas: There are endless ways to enjoy this sweet and tangy pork! Make sandwiches by adding the meat to buns, and then top with coleslaw; serve alongside creamy mashed potatoes or polenta, load on top of a cheesy baked potato, or simply add to your favorite salad.

Yields: 6-8 servings

I N G R E D I E N T S :

• 5 lb pork shoulder
• 3 cups bone broth
• 4 Tbsp unsalted butter
• 1/3 cup packed brown sugar
• 6 cloves of minced garlic
• 1/2 cup Rocky Mountain Olive Oil Red Apple Dark Balsamic Vinegar
• 1/4 cup soy sauce
• 4 Tbsp Rocky Mountain Olive Oil Olive Wood Smoked Olive Oil
• salt and pepper to taste

I N S T R U C T I O N S :

1. Sear the Pork: Cut the pork shoulder into 6 equal pieces. Add Olive Wood Smoked Olive Oil to a large pan and heat over medium-high heat. Sear all pieces on all sides for about 3 minutes per side.

4. Once all the pieces of pork are seared, place the pork in the slow cooker and add remaining ingredients.

5. Cook on low for 8-12 hours. Once done transfer the pork to a baking sheet and shred with 2 forks. Add the pork bake to the mix it cooked it, mix to incorporate and enjoy!