Balsamic BBQ Pulled Pork
Prep time
Cook time
Total time
Pulled pork simmered all day in sweet and spicy barbecue sauce, piled on a butter crisped bun with caramelized sweet peppers and dipped into tangy balsamic vinegar. Basically heaven in your mouth.
Serves: 9-10 sandwiches
  • 26 oz barbecue sauce (I like a sweet and spicy version)
  • 4.5 lb pork shoulder (or boston butt)
  • 1 (8.5 oz) bottle STAR Fine Foods Balsamic Vinegar
  • 6 small sweet peppers, sliced into rings**
  • cilantro, for garnish
  • Olive oil for frying peppers
  • Buns
  • Butter for buns
  1. Place pork shoulder into crockpot.
  2. Mix barbeque sauce, and ¼ cup balsamic vinegar together. Pour over pork shoulder.
  3. Cook on low for 8½-10 hours or high for 6-7 hours.
  4. Saute sweet peppers in 1-2 tablespoons of olive oil until tender.
  5. Butter each side of buns and crisp up under the broiler.
  6. Serve in buns topped with sweet peppers and cilantro. Serve a small dipping bowl of balsamic on the side of each plate.
**If you cannot find small sweet peppers 1-2 bell peppers can be substituted.
Recipe by The Adventure Bite at