This is adapted from here, and it made up into the most delicious pulled-pork sort of thing I’ve had in a long time. I do enjoy a traditional pork roast, but… I get sick of it after a couple of servings, and I knew I was going to be eating it for a while, so I searched for slow cooker pork recipes and found this one right away. Tried it, loved it, here is my version. :}
I’ve no idea how big my pork roast was. lol I forgot to weigh it. I just shlurped it in the pot, because that’s the kind of cook I am. I didn’t have the red pepper flakes, or broth, or Worcerstershire sauce. As you may have gathered, the overriding rule in my kitchen isn’t “measure twice, cut once”, it’s: “where is that [ingredient/implement/recipe]? Oh well, I bet this would work. Let’s try it!”
I am of the No Fear school. I just want to keep from poisoning myself long enough to eat my next meal. So far, so good… and when things turn out well, or spectacularly badly, you’ll hear about it here. Anyway — back to the pork roast.
Slow Cooker Balsamic Pork Roast
- pork roast
- kosher salt, to taste
- 1/2 tsp garlic powder
- ½ teaspoon red pepper flakes (I didn’t have, so I put in a pinch of red pepper powder)
- 1/3 cup chicken or vegetable broth (I used water)
- 1/3 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce (I used Black Cherry balsamic vinegar instead)
- 1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
There are days, with my Fibromyalgia/migraines/ADD, where I don’t read things worth a tinker’s damn, and this was one of those days. I did the instructions *completely wrong*. I put the pork into the Crock Pot (I was using the smallest one), and just tossed the wet ingredients in over it. Then realized I was supposed to have seasoned the meat first with the spices… oops. I didn’t want to get all gooey with honey (I’m also a tad OCD about my fingers when I’m deep in migraine country), so I got a big spoon and rubbed the spices onto the meat in kind of a half-doing-it way. It was pretty bad. lol The bottom of the meat got nothing. :} I spooned some of the juices back over it as kind of an apology, or a plea to the goddess of the Crock to bless my meal in spite of my failings, then turned it on Low and stuck on the lid.
The Crock Pot goddess apparently found favor in my offering, because that pork came out delicious. It was tender, it was scrumptious, just a little spicy, tangy, sweet, omg good. I’m definitely making it again. 😀
Unfortunately, another thing I didn’t do is take photos. If you’d really like to see some, you can click on the link above and look at their beautiful glossy photos and see how they did the recipe in all of its achingly perfect correctness. lol It’s gorgeous.
Until next time, my friends!!