So, there I was, scrolling through my feed when a picture of a slow cooker balsamic pork roast caught my eye—like a siren calling out to my culinary senses. You know, it’s funny how something so simple can evoke such a strong reaction. Anyway, I just had to try it, and let me tell you, the way the balsamic glaze caramelizes is nothing short of magic.
Steps
- Season the pork shoulder roast with kosher salt, garlic powder, and red pepper flakes before placing it into the slow cooker.
- In a separate bowl, combine chicken or vegetable broth, balsamic vinegar, and Worcestershire sauce, then pour this mixture over the seasoned pork in the slow cooker.
- Drizzle honey over the pork, set the slow cooker to high for 4 hours or low for 6-8 hours, and let it cook until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the slow cooker using tongs and place it in a serving dish.
- Lightly shred the pork with two forks, return it to the slow cooker, and pour about 1/2 cup of the cooking sauce over it to keep it warm until serving.
Ingredients
- 2-pound boneless pork shoulder roast or sirloin roast
- Kosher salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken or vegetable broth
- 1/3 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
Nutritional Values
Calories: 1712 kcal | Carbohydrates: 32 g | Protein: 168 g | Fat: 96 g | Cholesterol: 576 mg | Sodium: 1568 mg | Sugar: 24 g
FAQ
- Can I use a different cut of pork for this recipe?
- Yes, you can substitute the boneless pork shoulder roast with a boneless sirloin roast or a similar cut of pork that is suitable for slow cooking. Just make sure it’s a cut that will become tender over the long cooking time.
- What if I don’t have balsamic vinegar on hand?
- If you don’t have balsamic vinegar, you can try using a combination of red wine vinegar and a touch of sugar to mimic the sweetness and acidity of balsamic vinegar. However, the flavor might slightly differ from the original recipe.
- Is it possible to cook this recipe on a high setting?
- Absolutely, you can cook it on high for about 4 hours. If you prefer to cook it on low, it will take around 6 to 8 hours. The pork should be tender enough to easily shred with a fork when done.
- How do I store leftovers of the balsamic pork roast?
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of the reserved sauce to keep it moist.
- Can I freeze the cooked pork roast?
- Yes, the cooked pork can be frozen for up to 3 months. Just ensure it is stored in a freezer-safe container or bag, and when you’re ready to eat it, thaw it in the refrigerator before reheating.
Tips
- To ensure the pork is well seasoned, generously rub it with kosher salt, garlic powder, and red pepper flakes before placing it in the slow cooker.
- For a rich and flavorful sauce, thoroughly mix the broth, balsamic vinegar, and Worcestershire sauce before pouring it over the pork. Don’t forget to drizzle the honey over the top for a hint of sweetness.
- Once the pork is tender and easily shredded with a fork, remove it from the slow cooker, shred it with two forks, and then return it to the slow cooker to soak up more of the sauce before serving.
- To keep the pork warm and flavorful until serving, ladle half a cup of the sauce back over it and leave it in the slow cooker on the warm setting.
Equipment
- Slow Cooker (e.g., 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker)
