There’s something I love about throwing a pork roast into the crockpot, setting it and forgetting it. What’s not to love? You maybe have 20 minutes of active cooking time and then the crockpot does the rest.
In order to change things up, I look for new and exciting pork recipes that can be made in the crockpot. I found this amazing and simple looking recipe for balsamic pork at Add a Pinch.
I have grown more fond of balsamic vinegar (and vinegar in general) over the years. I love sweet potatoes or any kind of potato soaked and cooked in distilled white vinegar. I am a new convert to balsamic vinaigrettes. So of course I wanted to try a pork roast recipe that featured balsamic vinegar. I figured it couldn’t go wrong, and guess what? I was right.
- 1 3 to 4 lb pork butt or shoulder roast
- 14.5 oz beef or vegetable broth
- ½ c. balsamic vinegar
- 1 T. Worcestershire sauce
- 1 T. liquid aminos
- 1 T. raw honey
- 1 T. minced garlic
- 1 T. Dijon mustard
- Place pork roast into crockpot, fat side up. In a medium-sized bowl, mix together all remaining ingredients. Pour over pork roast.
- Cook on low setting for 8 to 10 hours. Leave meat in the slow cooker on the warm setting for about 4 more hours or until the meat easily will pull with two forks.
- Remove from crockpot and allow to rest about 20 minutes. Then, slice or pull apart.
- Place pork “gravy” in the refrigerator and allow to cool so that the fat can easily be skimmed off. Cook remaining sauce over medium heat and reduce by half to serve alongside your pork roast.
I didn’t get to eat much of this pork dish because it went primary for my dogs but the pieces I got to eat when pulling the pork and plating it for pictures was divine. I poured some of the pork sauce into the serving dish along with the pulled pork – the extra sauce is a nice addition.