Balsamic and honey pulled pork

INGREDIENTS:

1 (1.5 -2 kg) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (or any jam)
1/4 cup hoisin sauce
1/2 cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornflour
Apple coleslaw to serve
12 slider-sized buns or rolls

DIRECTIONS:

Trim any excess fat from the pork shoulder and place it in the slow cooker.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder. Cover the slow cooker and cook the pork shoulder on LOW for 8 to 9 hours until it is no longer pink and is cooked throughout.

Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a medium saucepan. Skin all the far from the top and discard fat. Set over medium-high heat and whisk in the cornflour and water slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine.

Halve the buns. Divide the pulled pork between the buns, topping the pork with a some apple slaw and serve immediately.