Slow-Cooker Balsamic Pulled Pork Sliders

Just last week I remarked in a post for Slow-Cooker Beef Short Ribs how I wish I used my slow-cooker more often. I even asked you all to leave your favorite slow-cooker recipes in the comments. But before I received a single comment I stumbled upon this recipe for Balsamic Pulled Pork Sliders from Better Homes and Gardens. The universe must have wanted me to pull out my slow-cooker from its dark, dusty home and put it to good use. I'm thrilled to report that this particular recipe will definitely put your slow-cooker to good use. It's deeeeelish. And with the recipe recommendations you all were kind enough to give me, I think I'll be slow-cooking quite a bit.

Recipe Rundown
Taste: Tangy, rich, slightly sweet, slightly pungent and all together scrumptious. 
Texture: The succulent shredded pork is covered with a luscious barbeque sauce. 
Ease: Very easy. The sauce can be made before, during, or after the pork has cooked in the slow-cooker.
Appearance: Like an adorable, dark, deeply flavorful, gourmet pulled pork sandwich.
Pros: The leftovers are phenomenal! I can see this recipe becoming a slow-cooker staple.
Cons: None!
Would I make this again? 100% yes.

Slow-Cooker Balsamic Pulled Pork Sliders
Makes 15-20 sliders (depending on bun size)
From Better Homes and Gardens

• 1 (2 1/2 - 3 pound) boneless pork shoulder roast
• 1 large onion, chopped
• 1 medium green sweet pepper, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup low-sodium chicken broth
• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• pinch red chili pepper
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 15-20 slider buns or small dinner rolls, split
• coleslaw, pickles, etc.

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - 4 quart slow cooker. In the cooker, combine onion and green pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low for 8-9 hours.

Meanwhile, make the barbeque sauce. In a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, chili pepper, garlic, salt, and pepper. Bring to a boil, reduce heat. Let simmer, uncovered, for 20-25 minutes, or until thickened, stirring occasionally.

Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return meat and strained vegetables to the slow cooker. Stir in barbeque sauce. Cover and cook on low for 30 minutes.