Balsamic Honey Sliders make the perfect easy dinner or game day party appetizers! Best of all, the soft and tender pulled pork comes together easily in your slow cooker or the oven!
The big game is this weekend and just because I’m not a big sports fan, it doesn’t mean there won’t be lots of food – these wings, nachos and lots of dip will be showing up 🙂
These Balsamic Honey Sliders are perfect for an easy dinner or game day party. Everyone loves that they’re mini — especially the kiddos, since it makes them super fun and easy to hold.
And since you won’t be filling up on just one burger, you have room for all the other food that will be there.
The best part about these is that the soft and tender pulled pork cooks up easily in the crock-pot or the oven. You can just set and forget it while watching the football game. That sweet and tangy balsamic vinegar sauce makes your house smell amazing too!
Then come the toppings – totally the best part! You can have fun and load your sliders up with your favorites.
These balsamic honey sliders are topped with a vinegary crunchy slaw and some sweet pineapples for a tropical twist. I like to a bit of cilantro for some greens but you can certainly leave it out if you’re not a fan.
Make ahead tips for these Balsamic Honey Sliders
- cook the pork the day day before and store in an air-tight glass container in the fridge. Heat up in the slow cooker the next day – makes great leftovers!
- make the slaw ahead of time, or use a pre-made version
Slow Cooker Balsamic Honey Pulled Pork Sliders
Ingredients
- 1 2 lb. boneless pork roast
- 1/2 cup chicken broth
- 1 small onion diced
- salt and pepper I use about 1-2 teaspoons
- 1-2 teaspoons garlic powder
- 10-12 slider buns
- Asian slaw recipe below or store-bought coleslaw
- Pineapple chunks optional
- Sauce
- 1 cup balsamic vinegar
- 1/2 cup ketchup
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce can sub with gluten free tamari or coconut aminos
- 1/4 cup hoisin sauce
- 3 cloves garlic minced
- 1 small onion diced
- 10-12 slider buns
- Asian Slaw
- 2 tablespoons fresh lime juice
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 3 teaspoons sugar
- 1 tablespoon olive oil
- 1/2 lbs wedge green and purple cabbage cored and finely shredded
Instructions
- For the Sauce
- Combine all the sauce ingredients in a small pot or saucepan.
- Bring to a boil and simmer uncovered for about 10-15 minutes until sauce thickens, stirring occasionally. Set aside.
- For the pork
- Trim excess fat from pork. Season with salt, pepper and garlic powder. Rub 2 tablespoons of sauce over the pork and top with onions. Pour in chicken broth.
- Slow Cooker Version
- Cover and cook for 8-10 hours on LOW or 4-5 hours on HIGH' or until the meat is tender and shreds easily.
- Shred meat with two forks and pour on the prepared sauce, reserving some to serve on the side, if desired.
- Oven Version
- Place the roast, fat side up, into a roasting pan and roast for 6 hours. Remove from oven and shred meat with two forks. Pour on the prepared sauce, reserving some to serve on the side, if desired.
- Top buns with pulled pork, Asian slaw, pineapples or any other toppings and some reserved sauce. Serve immediately.
- For the slaw
- In a large bowl, whisk together the lime juice, soy sauce, sesame oil, salt, sugar and oil. Add the cabbage to the bowl and toss thoroughly until well coated. Cover and refrigerate a minimum of 2 hours.
More game day eats:
Sriracha Honey Chicken Skillet Nachos
Melissa - Skinny Mom Loves Food says
Monica says
marcie says
Gayle @ Pumpkin 'N Spice says
Angie@Angie's Recipes says
Eva @ Eva Bakes says
Emma says