Ingredients:

• 1 (5-6 lb boneless pork shoulder)
• 1/2 cup chicken broth
• 1/2 cup Honey
• 1/2 cup OLEA's Espresso Dark Balsamic Vinegar
• 1/4 cup OLEA's Persian Lime Infused Olive Oil
• 2 Tbsp Dijon mustard
• 3 garlic cloves, minced
• 1/2 cup diced onion
• 2 tsp chili powder
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1 Tbsp cornstarch

Directions:

1. Trim the pork shoulder of excess fat and place it in a slow cooker.
2. Whisk together the chicken broth, honey, balsamic, olive oil, and Dijon with the garlic, onion, chili powder, and thyme. Pour over the pork. 
3. Cook on low for 8 hours. 
4. Place the pork on a cutting board, shred it with two forks, and pile it into a large bowl. 
5. Pour the cooking liquid from the slow cooker into a saucepan over medium-high heat. Combine the cornstarch with 2 Tbsp water and whisk it into the cooking liquid. Bring to a low boil, whisking until the sauce thickens, 3-5 minutes. 
6. Pour as much or as little sauce as you like over the shredded pork and enjoy!

Recipe adapted from The Little Shop of Olive Oils