Jan 18, 2014

Crock Pot Balsamic Pork Roast


An easy slow cooker recipe made with lean pork in a tangy balsamic sauce.

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic and honey which gives it a slight tang that I thought was lovely.

Whenever I happen to see a small pork roast in the supermarket, I always pick one up because I know it's an easy dinner. I usually find myself gravitating to the Slow Cooker Kalua Pork each and every time because it's so good and easy to make, but I wanted to switch things up and came across a slow cooker recipe for this balsamic pork recipe on Add A Pinch.

I met Robin just a few months ago while I was in Oregon so I was happy to try one of her recipes. This was so easy to make, and although my husband generally isn't much of a balsamic fan, my toddler and I thought it was great! This recipe is slightly modified from her original but for the most part I followed it pretty close.

I served this with Broccoli and Cheese Twice Baked Potatoes but this would also be great with Roasted Parmesan Green Beans.


Crock Pot Balsamic Pork Roast
Skinnytaste.com
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg  • Cholest: 72 mg


Ingredients:

  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • 1/2 tsp garlic powder
  • ½ teaspoon red pepper flakes
  • 1/3 cup chicken or vegetable broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey


Directions:



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.


Adapted from Add A Pinch.

199 comments :

  1. When do you add the red pepper flakes?

    ReplyDelete
    Replies
    1. first step

      Delete
    2. as Randall explained I am alarmed that anybody able to profit 8451 pound in a few weeks on the computer . browse around this site>>> TEC80.COM

      Delete
    3. I haven’t done this since I was a kid!! I’m thinking I need to channel my inner child and get my hands dirty! Oh yeah, I’ll have you know I bought 2 sugar pumpkins yesterday thanks to you and I’m going to roast them and make something yummy! Thanks!!

      Delete
  2. Looks tasty AND easy - my favorite combo! :) I'm guessing that protein number is a typo, though?

    ReplyDelete
  3. Is the green thing in the pork a timer like you see in turkey's? Did that come with your pork or can you buy those separately ??

    ReplyDelete
    Replies
    1. It just happened to come with it, but not necessary

      Delete
  4. Oh my goodness…this looks amazing! I love balsamic vinegar. I will have to try this.

    ReplyDelete
    Replies
    1. Hi, I have no balsamic vinegar. I only have red wine vinegar and rice vinegar. What can I use?

      Delete
    2. I'd say wine vinegar.

      Delete
  5. Looks great-love your slow cooker recipes. The only thing I will change is that balsamic vinegar doesn't agree with me. Whenever a recipe calls for it I use fig vinegar(by Vincotto). I think it will taste great with the honey. Thanks again for your great recipes Gina!

    ReplyDelete
    Replies
    1. Wow I love and have fig vinegar too! Think I will try it both ways!

      Delete
    2. I have some balsamic fig vinegar (from Williams-Sonoma) which I'm trying in this recipe.

      Delete
  6. That looks so good. I need to make some slow cooker pork for myself soon. Don't laugh, but I cook pork in the crock pot all the time, except I cook it for my parents' dog. She is allergic to most dog food.

    ReplyDelete
    Replies
    1. Interesting that your parents' dog can tolerate pork while allergic to other meats. There's something in pork, an enzyme presumably, that is not handled well by most dogs. Causes gastroenteritis in them. That's why we don't see pork as an ingredient in commercial dog foods.

      Delete
    2. all vets say do not give pork to your dog ever because they do not have the enzyme to break it down. people think it's cute when they give their dog a piece of bacon....it causes great discomfort and probably shortening their life.

      Delete
    3. I make a lot of pork recipes. Love them. Especially pulled pork on salads. I usually buy a large loin when on sale. I cook about 2-3 lbs for me then package and freeze in small portions. Then I slice up the rest of the raw pork loin and freeze the portions for my dogs meal. My dogs get raw pork, chicken, beef, venison, whatever. They never get sick and healthier than they were when I fed them kibble. Raw pork is fine for dogs.

      Delete
    4. Pork is usually considered bad for dogs due to the risk that it might infect the dog with trichinosis, though pork is in itself harmless to dogs. Trichinosis is

      Delete
    5. I work at a vet's office in the dermatology department - we see many pets with dietary sensitivities. Pork is tolerated well by many animals, both dogs and cats and CAN be found in commercial foods - such as Rayne Nutrition.

      Delete
  7. I'm so glad you loved this, Gina! I love the changes you made to it, too. It looks gorgeous and I know it tastes amazing!!! Miss ya! xo

    ReplyDelete
    Replies
    1. It was wonderful, and I had to laugh at some of the comments people made on your post about it not looking like the photo, mine looks like yours!

      Delete
  8. This looks so good. I will always take a nice slow cooker meal.

    ReplyDelete
  9. I love this! Simple ingredients, easy and I already want to eat it!

    ReplyDelete
  10. What about the Worcestershire sauce?

    ReplyDelete
    Replies
    1. I was wondering the same thing. I just put this in the crockpot, but went ahead and added the Worcestershire sauce to the balsamic/broth mixture. I hope that's what I was supposed to do.

      Delete
    2. I have the same question. I'll try just putting it in with the balsamic/broth mixture as well. Seems logical! :)

      Delete
    3. I was wondering about the Worcestershire sauce also? I'm making now so I guess I will do the same, add to balsamic mixture!

      Delete
    4. Right. When does the worcestershire sauce get added????

      Delete
    5. see another reply below... she says to add it to the broth...

      Delete
  11. Replies
    1. Sandwiches would be great!

      Delete
    2. Serve on bun with cole slaw on top of the shreded pork!

      Delete
  12. What would you serve with it? Can I use a pork tenderloin instead if pork shoulder?

    ReplyDelete
    Replies
    1. I would think port tenderloin would be too lean for a dish in a crock pot.

      Delete
    2. I'm using a pork tenderloin because that is what I have on hand. I may have to cook it less time (like 5-6hrs on low). I have used tenderloin in the crockpot many of times for things like bbq pork, mojo pork, etc, and it has always come out great. I think with the amount of liquid in this recipe, it shouldn't come dry.

      Delete
    3. I love using it in the crock pot, less fatty. Just don't over cook it.

      Delete
    4. Pork tenderloin is perfect for use in a crock pot. The leaner the meat, the better it cooks in a crock pot. Just be sure to include some liquid for moisture (like maybe a little extra broth), and it will be succulent without being fatty.

      Delete
  13. I can't wait to try this, love using the slow cooker. Gina, I need skinny sauce recipes. What sauce could I make to put on this?

    ReplyDelete
    Replies
    1. The sauce is included in the recipe! The balsamic and broth mix with the spices to make a flavorful sauce to pour over your meat. Super skinny!

      Delete
  14. I don't eat any sugar products including stevia and honey. Is the honey necessary?

    ReplyDelete
    Replies
    1. I generally substitute Walden Farms Maple Syrup for Honey, it has no calories or sugar and tastes great.

      Delete
  15. Que pinta tan deliciosa!
    Esta no me la pierdo, cae pronto en mi cocina seguro
    Besitos
    Lila

    ReplyDelete
  16. Que pinta tan deliciosa!
    Esta no me la pierdo, cae pronto en mi cocina seguro
    Besitos
    Lila

    ReplyDelete
  17. Why is there worcestershire sauce listed in the ingredients...there is none in the directions? Do you add it at the same time as broth and vinegar?

    ReplyDelete
    Replies
    1. Yes, I believe you do

      Delete
    2. Add it with the broth, sorry

      Delete
  18. What is the sauce you use after it is done? I didn't see a recipe for a sauce.
    And when is the worcestershire sauce used?

    ReplyDelete
    Replies
    1. Cooking the pork in the slow cooker will already produce a sauce. I believe the worcestershire sauce is added with the broth and vinegar

      Delete
    2. The sauce comes from the balsamic and broth.

      Delete
  19. I made this tonight, and it turned out really good. I used the sauce at the bottom of the crock pot and made a gravy out of it using cornstarch. I served it with roasted carrots and potatoes. So good!

    ReplyDelete
    Replies
    1. Guess you could cook the potatoes and carrots in with it

      Delete
    2. Yea, that was going to be my question -- Gina, have you ever tried cooking veggies along with the pork? How would you modify?

      Delete
  20. I love this recipe! Next time I have friends coming over, I'm going to prepare it!
    I'll let you know if it turns out!
    xx,
    E.
    www.theslowpace.com

    ReplyDelete
  21. Sounds really delicious. I think this is the best way to eat pork - slow-cooked I mean, either in a crock pot or in the oven. So easy as well.

    ReplyDelete
  22. Why did you chose to use a pork roast vs. the tenderloin? Why did you omit the soy sauce? I was curious as I compared the two recipes. Both look wonderful! Thanks for sharing.

    ReplyDelete
    Replies
    1. It's what I had on hand :)

      Delete
    2. Potroasting a tenderloin? Surely you jest.

      Delete
  23. I have a grass fed beef pot roast thawed in the fridge. Was planning on crock potting it today. What are your thoughts on different meat type with this recipe?? Looks divine!!!
    Gloria

    ReplyDelete
  24. This looks yummy even without the sauce!! : )

    ReplyDelete
  25. I don't have a slow-cooker. How long and at what temp would I cook the pork in a conventional oven? Thank you. Looks great, maybe I'll need to buy myself a slow-cooker.

    ReplyDelete
    Replies
    1. I would do it in a Dutch oven on a low temp, maybe 350F until the pork is tender and cooked through (use meat thermometer)

      Delete
    2. You can also cook in a pan covered very tightly with heavy duty aluminum foil. Will still take a couple of hours, maybe 3 hrs)
      Alway check to make sure there is still enough liquid.

      Delete
    3. Thank you Gina and ijp. I will give it a try.

      Delete
  26. If I am using a pork tenderloin for this recipe, how long would I cook it in the crock pot for? Thanks!

    ReplyDelete
    Replies
    1. don't bother. It will be dry and perhaps tough. A pork tenderloin has NO FAT. It ony needs to cook for 20-30 minutes in a hot oven.

      Delete
    2. I only use tenderloin, and have made it several times in the crock pot. It comes out just fine! I would check it after a couple of hours, but I've had no problem cooking on low for 4 hours.

      Delete
  27. This looks so delicious and now I'm regretting not getting that pork tenderloin yesterday :-)

    ReplyDelete
  28. When do you add the Worcestershire sauce? I see a few people have asked the same question, but don't see an answer.

    ReplyDelete
    Replies
    1. Just add it to vinegar mixture.

      Brad

      Delete
    2. She answered someone above and said "with broth"

      Delete
  29. Made tonight with oven baked potato wedges and green beans. The juice that this creates is amazing. May serve over brown rice next time. Bravo.

    Brad

    ReplyDelete
  30. I also made this tonight with roasted Brussels sprouts. It was delicious! This is my first post, but I've made several of your recipes, Gina, and they're all good! Thank you for encouraging me to try new recipes!

    ReplyDelete
  31. Yummy! I love your recipes!! Can't wait to try this :)

    ReplyDelete
  32. This looks really delicious! Definitely going to try and make it for myself and my fiancé!

    Sharon :-)
    http://stargazyeyes.blogspot.co.uk/

    ReplyDelete
  33. Could I use pork chops instead? They are the thick cut from costco?
    Looks delish can't wait to try it! Thanks for all your amazing recepies

    ReplyDelete
  34. I am looking forward to trying this we love roasted pork.

    ReplyDelete
  35. I'm new to cooking and crockpots...if I get 1-lb of pork instead of 2, should I cut the cooking time in half?

    ReplyDelete
    Replies
    1. Not sure about half, less for sure. Until tender and easily shreds with a fork.

      Delete
  36. This sounds yummy, but I'm allergic to pepper....what could I substitute for the Worcestershire?

    ReplyDelete
  37. I have found that meat browned/seared before putting in a crockpot has a better depth of flavor. What is your experience? If I try this recipe I will definitely brown it first. The ingredients sound good.

    ReplyDelete
  38. Made this today. I have sampled a little of it, and it is really good. Even my picky seven year old likes it.

    ReplyDelete
  39. It is so funny that you made this lighter version as I just found and made the original last week. My fiancé and I loved it and I am happy to know there is now a lighter version that we can enjoy! Thanks!! :))

    ReplyDelete
  40. This looks gorgeous, but I just wondered, in England, pork shoulder joint is normally sold with the skin on - I presume you remove this and (most) of the fat before cooking it?

    ReplyDelete
  41. This looks really great, juicy and fresh with the balsamic on! And I like the way of up-baking it in pieces with the last drop of sauce, that must be delicious! So it's lunch time for me too...

    ReplyDelete
  42. I am making this today but only found Pork Butt and Not Shoulder. Do you think that is OK?

    ReplyDelete
    Replies
    1. Yes, it will actually be more tender, but also has more fat.

      Delete
  43. Getting ready to make this for dinner tonight. My husband and I love every recipe I've made from your site Gina, thx for all the great food ideas!!! We love that you post all the nutrition info since we are watching our calorie count while trying to lose weight and eat healthier.

    ReplyDelete
  44. Wow… this looks so nice. Using honey is a great idea, if cooking something similar, normally I will add in rock sugar, maybe next time I will try honey. Um… also red pepper flakes is good in this, or maybe black pepper will give some different flavor. :)

    ReplyDelete
  45. This looks so good!! LOVE all of your recipes! I just wished I lived in an area that sold some of the ingredients needed to cook your meals!

    www.futurehealthymama.blogspot.com

    ReplyDelete
  46. Made this yesterday with your roasted cauliflower and had leftovers for lunch today, soooo good. The slight sourness is perfect.

    ReplyDelete
  47. Looks delicious. I am going to make this for dinner tonight!

    ReplyDelete
  48. I love pork shoulder, but it is so fatty. This actually looks more like a pork loin roast.

    ReplyDelete
  49. Kristy Creamer1/21/14, 10:19 PM

    Made this for dinner tonight. Used a pork loin roast. It was DELICIOUS! I have leftovers enough for dinner for myself for work the next two nights! Yet another gold star for Skinnytaste.com!

    ReplyDelete
  50. Do you think I could cut up some carrots and add it with the pork to cook? I have some and I thought the balsamic might taste good with them, but didn't know if they would just get mushy. Thanks!

    ReplyDelete
  51. The recipe calls for a boneless pork shoulder - sirloin. Is this the same thing as a boneless pork shoulder picnic? This is the type I use for pulled pork, but I thought it was pretty fatty.

    ReplyDelete
  52. This comment has been removed by the author.

    ReplyDelete
  53. Made this for my family last night and everybody loved it!! They all went back for seconds and the pork was the first thing gone off the plate!!! I used 2 pork tenderloins and they were so incredibly moist!!! Thanks so much Gina, your website is the first place I go now to look for a delicious healthy dinner!!!

    ReplyDelete
    Replies
    1. How long did you cook the two tenderloins? on high or low? i wanted to use tenderloins too. thanks.

      Delete
  54. I'm planning on making this for dinner on Friday night...but the smallest pork shoulder I could find at the grocery store was nearly five pounds. Any suggestions on how much I should extend the cook time?

    ReplyDelete
  55. Hi Lauren,
    I made it today with a 6.5 lb pork shoulder (bone-in) and I cooked it for 8.5 hours on low and it came out perfect. I just shredded it and put it back in the crockpot. I nibbled a small piece and it was wonderful!!

    ReplyDelete
    Replies
    1. Did you have to double the other ingredients?

      Delete
    2. Making this tomorrow and all I could find was a 4.49 lb pork loin sirloin roast (bone-in).

      Delete
  56. This was easy and delicious. We put it on rolls to make sandwiches. It was great leftover as well.

    ReplyDelete
  57. Just had this for dinner, supper yummy!

    ReplyDelete
  58. I made this yesterday and it was so easy and delicious! It is the best pork dish I have ever made! I will make this again and again!

    ReplyDelete
  59. This was really tasty! However, I think I cooked it too long because it dried out. Any tips for resurrecting the leftovers? I think I needed more of the honey, balsamic and broth in the bottom for the pork to sit in while it cooked. Thanks!

    ReplyDelete
    Replies
    1. Took the leftovers and poured a little bbq sauce on them, covered in foil and put back in the oven for a bit...so good. Defeated the purpose of a healthy meal but it was worth it! :)

      Delete
  60. Can you use a frozen roast?

    ReplyDelete
  61. I'm doing this with apple cider vinegar and I can't wait! Looks so delicious

    ReplyDelete
  62. I threw it all in the crock pot together, and it came out great! Next night I put some Brummel and Brown spread on whole wheat rolls with some garlic powder, toasted them up, then put the left over pork on the rolls with some gorgonzola cheese...really yummy, although I think I may have messed with the skinny concept a bit! This would be great for super bowl sunday!

    ReplyDelete
  63. Delallos? Where are you from? I'm asking because I live right by the original store. I would just like to say thank you from my entire office for your awesome recipes. We are doing the Biggest Loser challenge here and we have a pot luck every other week. I stumbled upon your blog and made your turkey meatballs for the first one. Everyone loved them and since then, most of us are making the recipes from here for each pot luck. Keep up the great work!

    ReplyDelete
  64. Hi Gina! This is the first time commenting for me but I have been using your recipes for awhile now! I was wondering if I could use chicken instead of pork and cook it for less time?

    ReplyDelete
    Replies
    1. I'm sure but haven't tested to be sure.

      Delete
  65. I made this last night and we absolutely loved it. Next time, I'd like to reduce the sauce because it was a bit watery, and maybe liken it to a glaze. How would I do that? I'm thinking something similar to the texture of the glaze on the Asian Drumsticks you have.

    ReplyDelete
    Replies
    1. Pour the crockpot liquid into a pot and simmer on your stove top until the liquid is reduced to the consistency that you desire.

      Delete
  66. OMG! Am I the only one who had trouble with this?? Mines was so very dry, not tender at all :(

    ReplyDelete
    Replies
    1. I used 1 recipe + 1/4 because my pork was 3 lbs instead of 2

      Delete
  67. My husband made this last week, and I am making it again today. Ours came out tender and juicy, and no additional sauce was necessary. My daughter and husband ate it with mashed potatoes, and I had Gina's garlic roasted green beans with mine. Thanks again, Gina!

    ReplyDelete
  68. Tina - Did you cook it too long?

    ReplyDelete
  69. This was so amazing. I only had a balsamic glaze on hand, but maaaaaaan, this was by far the richest pork dish I have ever made. Thank you SO much for sharing your wonderful idea. The leftovers will be very versatile too!

    - Danielle

    ReplyDelete
  70. Is it OK to skip the Worcestershire sauce? Or is there a substitute?

    ReplyDelete
  71. I checked mine after 31/2 hours on HIGH and it was perfect! I just purchased a second slow cooker (3.5qt) because the 6qt one always seems too large for recipes like this and my (new favorite!) slow cooker oatmeal. I think if I had used the larger crockpot it may have been a lot drier. Now on to prepping my oatmeal - should be perfect tomorrow's frigid cold morning! Thanks for all you do Gina!!

    ReplyDelete
  72. Should this roast have been browned on all sides before cooking? The picture looks like it might have been but the directions don't call for that. I'm making this right now and it doesn't look anything like the picture. It has no color to it at all and I'm thinking it should have been browned??

    ReplyDelete
  73. Could I use chicken breasts for this instead of pork? I only have chicken on hand right now and don't want to make a special trip. I am assuming just to reduce cooking time?

    ReplyDelete
  74. When do I add the Worcestershire? Also, the 1/2 C of sauce to ladle over at the ens, is that the vinegar and broth? Thanks, I love your recipes

    ReplyDelete
  75. This recipe has been added to our family meal rotation...which is no small feat with my picky children. It's easy to make ahead, little prep work, and cheap! I served it over rice and the whole family loved it! Also wonderful for leftovers. Thanks, Gina!

    ReplyDelete
  76. I made this shortly after you added it and I will be making it again soon! My husband and I loved the flavor. I did use half white balsamic, half regular balsamic. I checked it after a couple of hours because my crockpot cooks so quickly and then I shredded the meat and left it in crockpot on warm for a couple of hours, until dinner time. The flavor is delicious!

    ReplyDelete
  77. When do I put the Worcestershire sauce in? with the broth and vinegar? Or am I missing it in the instructions?

    ReplyDelete
  78. OH.MY.GOODNESS! This was SOOO GOOD! My boyfriend and I loved it.

    ReplyDelete
  79. what about the Worcestershire sauce? It was listed as an ingredient, but not mentioned in the recipe instructions.

    ReplyDelete
  80. I made this tonight and didn't shred the pork and put it back in the crock pot. Though it was good, it was a bit dry. So yes, you should shred the pork. I put the leftovers in a container with the sauce and I bet it will be delish tomorrow.

    ReplyDelete
  81. I made this tonight and used a boneless pork loin roast (it's what I had on hand), coconut aminos instead of Worcestershire sauces and coconut sugar instead of honey. I intended to cook it on high for 4 hours but I checked the roast after only 2 hours and it was done. Actually a little dry but with the sauce on top, it was delish!! Thanks for the recipe.

    ReplyDelete
  82. I made this and it was absolutely delicious. I'm wondering if this same recipe would work for chicken as well... any thoughts?

    ReplyDelete
  83. Can you make this with bone-in shoulder? I havn't seen this as boneless

    ReplyDelete
  84. Did not find mention of where to add worcester so added to vinegar!?

    ReplyDelete
  85. This was fantastic. Looked exactly as pictured. Even my teenage daughter who is finicky loved it. Thank you for sharing!

    ReplyDelete
  86. It's kind of sad but I'm buying a crockpot purely to try this recipe. It looks like it'd be amazing for sandwiches the next day.

    ReplyDelete
  87. Hi I work a lot I am finding it hard to get recipes that call for 8 hours plus. I do have a programmable crock pot what do you suggest? 6 hours on low and then on warm until I get home?

    ReplyDelete
  88. I couldn't find pork shoulder roast… do I need to adjust anything if using pork roast (center cut) instead?

    ReplyDelete
    Replies
    1. I don't see why any cut of beef you can crock pot wouldn't work. Just try it. I just had a plain old "pork roast" last night and will use a pork tenderloin next time cause I have a couple. I use lots of these kinds of flavorings with other cuts of meat as experiments. Yum.

      Delete
  89. I forgot to put the Worcestershire sauce in the crock pot will it make a big difference or can I add after its done to the sauce

    Michele

    ReplyDelete
  90. This was fabulous! My husband generally does not like pork products unless it is bacon so he wasn't too excited about this dish but he LOVED it!!!!! I have tried several of your recipes and they are all great! Thank you!

    ReplyDelete
  91. I've been making this great recipe for a while now.
    I have drizzled maple syrup on in addition to wrapping it with bacon.
    Taste great

    ReplyDelete
  92. Can I throw in some veggies into the crock pot with the pork? (onion, celery, carrot, mushrooms) How would I modify to accommodate?

    ReplyDelete
  93. We made TWO new ST recipes this week - the Skinny Chicken Scarpariello and this one. Both were delicious! I especially love that you don't have to do any browning or anything before throwing it all in the crock pot. I'm sure you could do that, but it came out great w/o it. We used pork loin and it worked great. We did it pulled-pork style and then baked it for a bit to brown it up. Juicy, tangy, delicious!

    ReplyDelete
  94. This was absolutely amazing! Easy, delicious, low budget, and not too bad for ya! It's a new favorite at my house!

    ReplyDelete
  95. Can I throw a frozen pork roast in?

    ReplyDelete
  96. like Tammy responded I didnt even know that any body can get paid $7387 in one month on the computer . visit this website .........cuttr.it/zxprxaf

    ReplyDelete
  97. First of all I do not like pork. Secondly, I don't like balsamic vinegar. So you're probably thinking why in the world would I try this? Because I was sick of the same ol recipes. This is INSANELY good. I usually take left overs in to share with a co-worker but I told him he was on his own! I am making it for the third time this month and regularly check out the website to break out of my sheltered food life. Thanks so much!

    ReplyDelete
    Replies
    1. Insanely good indeed! I am trying this with pork chops and maybe even a beef roast. What the hey. I am getting BIGGER roasts next time so I HAVE leftovers. I had to hide some of this in the frig last night because my husband would come back and scarf even more of it and I want some tonight! I may take this as a Thanksgiving family dish this fall. A company dish in any case.

      Delete
  98. What would you serve this with to stay gluten free?

    ReplyDelete
    Replies
    1. Hello,

      I will be making this for Easter dinner (along with a ham) for my mother-in-law who is gluten. I found she loves sweet potatoes so I make a sweet potato casserole (yes, even with the marshmallows) as a side dish, along with veggies. As I wanted to make something special as a side dish for her, I found a wonderful recipe for asparagus which will go perfectly with this. Here is the recipe:

      1 pound asparagus
      1 tablespoon olive oil
      1 tablespoon balsamic vinegar
      1/2 teaspoon kosher salt
      1/2 teaspoon bottled minced garlic
      1/4 teaspoon freshly ground black pepper

      Preheat oven to 425°

      Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar, sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

      Hope you like it!

      Delete
  99. Am I blind or is there no link to share recipes on Facebook?

    ReplyDelete
  100. It looks very brown for a crockpot roasting. Did you brown it first? It looks wonderful and I think I will try it out tomorrow night.

    ReplyDelete
    Replies
    1. I browned it first just a bit. See comment below this. Which is mine as well.

      Delete
  101. This was absolutely fantastic. Made it last night. I did brown the roast first and then when it was done, the outside was lovely and crusty. I also thickened the left over juice a bit to pour over the meat and baked potatoes I made. Without thickening it would still be tasty poured over all. Over all, my new favorite crock pot main dish.

    ReplyDelete
  102. My pork did not shred. It does taste very good. I cooked it on low for six hours. What did I do wrong?

    ReplyDelete
    Replies
    1. Sometimes you need to cook it longer or use more liquid or both; depends on the cut and the size of the roast.

      Delete
  103. I'm making this for the second time tonight. While I'm shredding the pork, I'll put the remaining broth in the fridge so we can skim off the fat. The broth--and the roast--are SOOOO good. Thanks for the recipe. It's a new family favorite.

    ReplyDelete
  104. I've got this in the crock pot right now. I've never made it before but I noticed no one answered the questions about when to add the Worcestershire sauce. I mixed it in with the balsamic vinegar and broth then poured it all over the top off the roast. How that helps.

    ReplyDelete
  105. Can I use pork butt instead of shoulder?

    ReplyDelete
  106. Hi, I made this for the first time last night and it tasted delicious! I cooked it on low for 6hours in my crock pot. Everyone really enjoyed it but to me it was drier then I expected. Tasted delicious but just dry. Is there anyway to keep the pork a bit more tender and juicy with this recipe? Any suggestions and advice would be really appreciated because I would like to make this again. Thanks in advance and thanks for the recipe!

    ReplyDelete
    Replies
    1. A fattier cut of pork would resolve that, like pork shoulder.

      Delete
  107. Has anyone cooked this with the veg in the crock pot with the roast? If so, how did it turn out?

    ReplyDelete
    Replies
    1. Yes was wondering. I want to put carrots and other veggies in it. Anyone tried that?

      Delete
    2. I am sure that would be great!

      Delete
  108. Can this be prepped the night before so it can be started in the morning beefore leaving for work?

    ReplyDelete
  109. This was fantastic. Although I didn't add the Worcester shire sauce because it wasn't in the directions. My whole family loved it. Especially my 3 year old. Will try it with all ingredients next time. Oh, and it is so simple to make. Love it. ☺

    ReplyDelete
  110. I know people look for simplicity but I added a couple of steps. Who wants to use garlic powder when you have fresh garlic in the garden. I also just pulled my onions so I had to use a couple of those as well. First I carmelized the onions. Then instead of using garlic powder I slivered three cloves of garlic and made little cuts in the meat and stuffed them in there. I then browned the meat as I don't like meat in the crock pot that hasn't been browned first. Then I deglazed the pan with the balsamic sauce and poured the sauce with the brown bits over the meat. This just added another layer of flavor.

    ReplyDelete
  111. Can I cook it with the bone? I cannot find it without... Or do I cut it out?

    ReplyDelete
    Replies
    1. I believe with the bone, it needs to cook for just a little longer. Until the meat falls off the bone. You should google it.

      Delete
    2. Yes, with the bone is great, tastier! But will take longer.

      Delete
  112. I have a 4.5 lb boneless pork shoulder. Do I cut the fat off before cooking or leave the fat on it while it cooks? Also, do I cook that for 8 hours on low in my crock pot?

    ReplyDelete
    Replies
    1. I trim the fat, but it would work either way.

      Delete
  113. so awesome, so easy to make!!! YUM!

    ReplyDelete
  114. I have some Red Apple balsamic that I'll bet would be lovely for this, as I have used it for pork before. Will definitely be trying this one soon!!!

    ReplyDelete
  115. Is there a good sub for the Worcestershire sauce? I'm allergic. :(

    ReplyDelete
  116. I made this tonight without the worcestershire sauce & it was delicious! Unfortunately, my pork was super lean so it did not fall apart. It did slice into nice pieces full of flavor & juiciness. Next time I will buy fattier pork

    ReplyDelete
  117. Hey, looks delish but I also don't like balsamic vinegar. Please do tell what your husband thought of it.... Mine would love it, he goes to the store and buys his own because he forgets to tell me he's run out, but I can't stand the smell or taste.. does this recipe tone down and hide that strongness???

    ReplyDelete
  118. Did you use white or red balsamic? I thought red because you didn't say otherwise but the bottle in the pic looks like it might be white.

    ReplyDelete
  119. I'm eager to try this recipe, want to make dinner for my beau and I, but he isn't crazy about pork roast. Think I could substitute with chicken breast or thighs? What would you recommend?

    ReplyDelete
  120. I'm also interested in hearing Gina's thoughts on this, Anonymous. I was considering trying it with a boneless turkey breast as we aren't big on pork.

    ReplyDelete
  121. Gina, can I use a pork tenderloin instead? I have one in the freezer right now.
    Sinea

    ReplyDelete
  122. Made this yesterday, Really good. I used white balsamic.

    ReplyDelete
  123. Just put it on this minute. We love all of the ingredients so I feel confident it will be delicious. If I have any trouble,questions or suggestions, I'll write back. The last time I made a pork tenderloin, the recipe I used called for soy sauce which made it way too salty. I think this is a fine alternative. Thanks for the tip.

    ReplyDelete
  124. This is the best pork roast I have ever had!! Loved it!! I am making it a 3rd time now for company. Thanks!

    ReplyDelete
  125. I made this tonight- added 1/2 tsp dried rosemary to the sauce which gave it a great flavor. I also took the sauce after the roast was done and poured it into a saucepan, reduced it by half and added a tsp of cornstarch thinned with water to make a richer thicker sauce to serve over the pork. A tasty, easy and healthy dish- thanks!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.