Pulled Pork Sliders with BC Lions Barbecue Sauce and Artisan Edibles Pomegranate Hot Pepper Jelly

INGREDIENTS
2 ½ lb. to 3 lb. boneless pork shoulder roast
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup chicken broth
1 cup of Chef Ann Kirsebom’s BC Lions Barbecue Sauce or your own favourite sauce if not available
½ jar Artisan Edibles Pomegranate Hot Pepper Jelly
20 slider buns
Deli Coleslaw or your own coleslaw mix

Trim fat from meat.  Add meat to slow cooker and sprinkle with rosemary and thyme.  Pour broth over meat.Cover and cook on low setting for 9 to 10 hours or on high setting 4 ½  to 5 hours.

Transfer meat to a cutting board.  Using two forks, pull meat apart into shreds, discarding fat. Return shredded meat to slow cooker.
Combine barbecue sauce and Pomegranate Hot Pepper Jelly.  Stir into meat and cook on low setting for one hour.

To serve, spoon meat mixture onto bun bottoms and top with coleslaw. Add bun tops.