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1
Trim fat from meat.
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2
If necessary, cut the meat into a size that will fit into the slow cooker.
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3
Dice up your onion and bell pepper.
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4
Zip up the spice mixture (rosemary, salt, red pepper, paprika and black pepper) in the food processor for a few seconds if you desire.
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5
You can certainly just crush it between your fingers, but I hate not being able to get the smell out of my fingertips.
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6
Especially when its 9:00 in the morning.
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7
In a lined slow cooker (use one of the store bought slow cooker liners that you find in the aluminum foil aisle), put in the meat and diced veggies.
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8
Sprinkle them with seasoning mixture.
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9
Pour enough broth in to cover the mixture.
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10
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours.
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11
At your leisure, make the sauce.
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12
In a small saucepan combine all of the ingredients for the sauce (balsamic vinegar, ketchup, tomato paste, brown sugar, honey, Worcestershire sauce, Dijon mustard, garlic, salt and pepper and red pepper flakes) and bring to a boil.
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13
Once you reach a boil, reduce heat and simmer, uncovered, for about 25-30 minutes, until its nice and thick.
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14
After 9-10 hours, remove the pork from the slow cooker onto a cutting board.
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15
Using two forks, pull meat apart into shreds, discarding any fat.
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16
Strain vegetable mixture and discard liquid.
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17
At this point I threw in a clean slow cooker liner, its easier than trying to drain the liquid.
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18
Return the meat and vegetables to the lined slow cooker.
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19
Gently stir in the sauce.
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20
Turn your cooker to low and cover and cook for about 45 minutes.
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21
Slice up your rolls.
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22
Use something soft, like the Hawaiian sweet rolls.
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23
To serve, spoon mixture onto bun bottoms, top with coleslaw, pickles, tomatoes, lettuce, shredded red cabbage, and/or whatever other toppings sound good.
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24
Then add the bun top and enjoy!
