Servings: 18

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 C balsamic vinegar
  • 1/2 tsp black pepper
  • 1/3 C brown sugar, packed
  • 1/2 C chicken broth
  • 1 Tbsp dijon mustard
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp dried thyme, crushed
  • 1 tsp garlic, minced
  • 1/4 C honey
  • 3/4 C ketchup
  • 1 C onion, chopped
  • 2 - 3 lb. boneless pork shoulder roast
  • 1/4 tsp salt
  • 1 Tbsp Worcestershire sauce


  1. Place onion in bottom of crock pot.Place meat on top and sprinkle with thyme and rosemary
  2. Pour broth over meat.Cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily for a fork.Remove meat from crock pot and shred with two forksIn a sauce pan combine all sauce ingredients.Bring to a boil and simmer uncovered for about 20 minutes until sauce thickens
  3. Stir occasionally.After sauce is made you can place the shredded meat back in crock pot and stir in sauce and allow to cook for another hour.I prefer to just shred the meat and then put it on the slider bun and spoon the sauce over the top.

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