I love classic pulled pork barbecue, but its flavor isn’t subtle. Ingredients like vinegar, hot sauce and mustard tend to overpower. The recipe below has less-intense seasoning, which allows the meat to shine. Balsamic vinegar is aged until it’s sweet and mild, so it has a delicious tang without the harsh bite usually associated with vinegar. In this dish, balsamic vinegar also lends a deep color and complex flavor to the pork.
Black pepper, garlic and soy sauce accentuate different notes in the meat, while a touch of honey further mellows and sweetens. I love making this pork into sandwiches with soft potato rolls and coleslaw. It’s also delicious accompanied with summery sides like potato salad and corn on the cob.
Pro tip: To give this pork crispy edges, broil it before adding the sauce. Spread the shredded meat in a thin even layer on a rimmed baking sheet and broil for 3 to 5 minutes until the edges crisp and sizzle. Remove promptly and top with sauce as directed above.