I'm thrilled to report that this particular recipe will definitely put your slow-cooker to good use. It's deeeeelish.
Yields:15-20 sliders (depending on bun size)
Recipe byTessa Arias
1(2 1/2 - 3 pound) boneless pork shoulder roast
1large onion, chopped
1medium green sweet pepper, chopped
1/2cuplow-sodium chicken broth
1/4cuppacked brown sugar
pinchred chili pepper
1/4teaspoonfreshly ground black pepper
15-20slider 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 7-8 hours (time will vary by slow cooker).
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.