INGREDIENTS
2 lb
boneless pork shoulder or rump roast
1/2 cup
chicken stock
1
yellow onion (chopped)
1/2 tsp
dried thyme
1/2 tsp
dried rosemary leaves
1/2 tsp
garlic powder
Salt and pepper (to taste)
Sauce:
1 cup
balsamic vinegar
3/4 cup
ketchup
1/3 cup
honey
1/4 cup
packed brown sugar
1 tbsp
Worcestershire sauce
1 tbsp
Dijon mustard (or whole grain mustard)
4 cloves
garlic (minced finely)
Salt and pepper