Balsamic Pulled Pork Sandwiches

🧂 Ingredients

• 6 Brioche Buns

  or your favorite buns/rolls
• 2-3 lb. Pork Loin Roast

  boneless
• 1 tablespoon Brown Sugar
• ½ teaspoon Salt
• ½ teaspoon Paprika
• ½ teaspoon Black Pepper
• ½ teaspoon Garlic Powder
• ¼ cup Apple Cider Vinegar
• ¼ cup Water
• ½ cup Balsamic Vinegar
• 2 tablespoon Brown Sugar
• ½ cup Mayonnaise
• 1 Garlic Clove

  minced
• ¼ tsp Dried Parsley
• ⅛ tsp Black Pepper

Instructions

• 1 In a small bowl, combine brown sugar, salt, black pepper, paprika and garlic
  powder. Rub the pork on all sides with this mixture.
• 2 Add 1-2 tablespoons of oil to a cast iron skillet (or other nonstick skillet)
  over high heat. Once the skillet is very hot, carefully add the pork and sear on
  each side for about 30 seconds until a nice crust forms.
• 3 Transfer pork roast to a crockpot along with apple cider vinegar and water. Cook
  on high heat for 4 hours or on low heat for 8 hours. When done, pork will be
  very tender and pull apart easily with a fork.
• 4 While the pork is cooking: Make garlic aioli by whisking ingredients together in
  a small bowl. Cover and place in the fridge until ready to use.
• 5 About 15 minutes before you are ready to eat, make the balsamic glaze. Add
  balsamic vinegar, and brown sugar to a saucepan. Cook over medium heat until
  sauce thickens and turns into a glaze, stirring occasionally, about 10-15
  minutes.
• 6 Remove pork from the crockpot and toss with the balsamic glaze.
• 7 Heat a large skillet to medium-high heat with a little butter. Place buns cut
  side down on skillet and toast until golden. Or you can just toast them in a
  toaster oven.
• 8 Spread garlic aioli on each bun and pile balsamic pork on each bun. Serve
  sandwiches with your favorite side dishes! Enjoy!!

Nutrition Info