Viva La Olive
300 N Mead Suite #105
Wichita, KS 67202
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Habanero Honey Balsamic Pulled Pork

8 Servings


3 lb boneless pork shoulder/pork butt/pork loin
1/2 cup beef broth
1 tsp liquid smoke (optional but recommended)
4 TBS Viva La Olive Cold Smoked Olive Oil
1 medium yellow onion diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
Habanero Honey balsamic sauce:
1 cup Habanero Honey balsamic vinegar
3/4 cup ketchup
1/3 cup honey
1/4 cup packed light brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp Viva La Olive Rosemary Dijon mustard
4 cloves garlic minced
1/2 tsp sea salt
1/4 tsp black pepper


  1. Prepare: Chop onion, and gather spices. Slow cook: Add pork to slow cooker insert, then top with beef broth and liquid smoke, and Cold Smoked olive oil. Top with onions, thyme, rosemary, garlic powder, salt and pepper. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours (although I have the best results when cooking on low). Make sauce: During the last 30 minutes or so of the pork cooking, to a saucepan, add all sauce ingredients and whisk together. Heat over MED heat and bring to a boil, then reduce heat to LOW and simmer for about 20 minutes, or until thickened and syrupy. Shred: Remove pork from slow cooker and shred. Drain liquid from the slow cooker, reserving about half the onions. Combine and serve: Add shredded pork back to the slow cooker with the onions, then pour in about 2/3 of the bbq sauce. Toss to coat. Serve pulled pork on buns, drizzled with some of the reserved bbq sauce (BECAUSE IT IS DELICIOUS! 😋)

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