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1
Season the pork on both sides with salt and pepper.
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2
Heat a large, deep skillet over medium-high heat with a tablespoon or so of olive oil.
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3
Once hot add the pork.
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4
Sear the pork roast in the skillet for 5 minutes per side or until a nice crust forms.
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5
Turn off your stove top and place roast into your crockpot.
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6
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.
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7
Pour broth/pan juices into the slow cooker.
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8
Add chopped onion, green pepper, rosemary and thyme into the slow cooker as well.
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9
Secure lid, set temp to high and cook for 8 hours undisturbed.
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10
With 30 minutes remaining on the pork make the barbecue sauce.
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11
In a medium saucepan combine the balsamic vinegar, ketchup, brown sugar, honey, mustard, Worcestershire, garlic, salt, pepper and cayenne.
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12
Whisk and bring to a simmer over medium-high heat.
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13
Let it simmer for 20 minutes or until reduced by a third.
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14
Meanwhile, remove the pork from the slow cooker to a cutting board.
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15
Drain the cooking liquids through a strainer to catch the peppers, onions and herbs.
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16
Discard the liquid or use it for another purpose.
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17
Add the veggies and herbs back to the slow cooker and reduce the heat to low or warm.
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18
For the pork: Trim and discard any excess fat and shred the pork with two forks.
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19
Add the pork back to the slow cooker and pour in the reduced balsamic-honey sauce.
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20
Stir to coat.
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21
Split a corn muffin in half horizontally, place it into a shallow bowl and top with pulled pork.
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22
Garnish with chopped parsley and sliced pickled jalapenos if desired.
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23
Leftovers reheat nicely!
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24
Enjoy!
