INGREDIENTS
2 1/2
- to 3- pound boneless pork shoulder roast
1 cup
chopped onion (1 large)
1 tsp
dried thyme (crushed)
1/2 tsp
dried rosemary (crushed)
1/2 cup
chicken broth
1 cup
balsamic vinegar
3/4 cup
ketchup
1/3 cup
packed brown sugar
1/4 cup
honey
1 tbsp
Worcestershire sauce
1 tbsp
Dijon-style mustard
1 clove
garlic (minced)
1/2 tsp
ground black pepper
1/4 tsp
salt
slider buns
coleslaw