Crock Pot Balsamic Pork Roast

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This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it’s cooked with balsamic vinegar and honey which gives it a slight tang that I love!

This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!Crock Pot Balsamic Pork Roast

I love making pork in the slow cooker. I served this with Broccoli and Cheese Twice Baked Potatoes but this would also be great with Roasted Parmesan Green Beans.

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.

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

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This Crock Pot Balsamic Pork Roast is so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
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4.69 from 41 votes
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Crock Pot Balsamic Pork Roast

5
5
5
SP
214 Cals 21 Protein 4 Carbs 12 Fats
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs 5 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: American
I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

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

Instructions

  • Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
  • Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
  • 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.
  • Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Nutrition

Serving: 3oz pork, Calories: 214kcal, Carbohydrates: 4g, Protein: 21g, Fat: 12g, Cholesterol: 72mg, Sodium: 196mg, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 5
Keywords: balsamic pork roast, crock pot pork roast, pork shoulder roast crock pot, pork shoulder roast recipe, slow cooker pork roast

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503 comments

  1. What could I substitute the honey with that would be keto friendly? 

  2. I tried this recipe today in my crockpot.  Everyone at the table loved it.  Will definitely be making again.

  3. Has anyone tried this with an instant pot?

  4. Rarely do I ever make the same recipe twice but I’ve made this several times! It’s so delicious. One of my absolute favorites. Thank you for sharing it! 

  5. I’m trying this with a smokey honey. I hope the flavors play well together!

  6. What cookbook is this recipe in, if any? My granddaughter is asking for a cookbook for Christmas and we love this recipe. I would like to give her one of your cookbooks with delicious but easy and healthy recipes.

    Thank You,
    Donna

  7. This recipe is really good. I wasn’t sure about it when I looked at the ingredients because I don’t use balsamic vinegar very much, but I’m so glad I decided give it a try. I used a 2 pound boneless pork loin roast since that’s what I had in the freezer.

    The only thing I would do differently is to increase gravy ingredients, then thicken with a flour-water slurry. Especially if I wanted to serve the meat over rice, noodles, etc.

    With the cooler weather pork will be on sale so I will stock up on roasts.

  8. Tasted great! Will make again and it was super easy to make.

  9. This sounds great I’m going to try this tonight
    I’m wondering tho if I could add veggies to the crock pot with it?
    Some potatoes celery onion and carrots?
    I hope it still comes out tasting fantastic

  10. Saw a couple questions about cooking this in an IP. I just tried it and it was perfect. I used a pork tenderloin (1.5lbs)  instead of a roast. Put it on the trivet and double the broth and put 1/4 cup of balsamic. Seasoned per recipe and threw some carrots in there. Hit the Meat/Stew setting and 35 mins later it was done. 

  11. I make this a couple of times a month. Great leftovers for sandwiches, soups, and nachos!

    One of my favorite recipes.

    Love it!

  12. Can the Balsamic Pork Roast be made in the Instant Pot?
    Would I keep the liquid the same.? Would High Pressure for 30 minutes be enough?

  13. The flavor of this was ok. But, It needed something more for my family. The gravy was thin and clear which made it no gravy at all. The meat was amazingly tender but blah. For me, it needed a strong side dish to complete the meal. Peolp were not full when dinner was finished.

  14. Has anyone made this recipe in an electric roaster? I am making a large pork roast so it won’t fit in my crock pot. Any suggestions would be greatly appreciated.

  15. Has anyone made this recipe in an electric roaster? I am making a large pork roast and it won’t fit in my crockpot. Any suggestions would be greatly appreciated

  16. I don’t know how I missed this for 5 years of Skinnytaste recipes. It is so delicious! I made it with the broccoli and cheese baked potatoes and it was magic. I thought the balsamic may be overpowering, but it was just perfect with a little hint of sweetness. So glad I stumbled upon this. Adding to the rotation.

    • I make this almost once a week with a few tweaks: I use pork tenderloin (comes 2 to a pack from sams) and I season and sear them first. Then into the crockpot for 4 hrs on high! It’s amazing every time!  For those who complain about the “thin gravy” you can strain the juice, make a slurry with cornstarch and heat for a few minutes- boom gravy. 

  17. How do you Do this in an instant pot? 

  18. This recipe was simply scrumptious. Those are my husbands words, and I don’t think I have ever heard him say the word “scrumptious” before! Really delicious. I was nervous about this recipe after reading the comments about it being dry, but that wasn’t an issue here at all. I could only find a 3-1/2 lb pork shoulder roast, so I doubled the rest of the ingredients to accommodate the larger roast. Other than that, I prepared it exactly as written. After 6 hours on low heat, it started to break apart easily with a fork. I Broke it apart slightly, poured the 1/2 cup of liquid over it as directed, and then I set it to warm and allowed it to stay there for another 2 hours until we planned to have our dinner. It was absolutely perfect.

  19. Had a pork roast in my freezer when I saw this meal listed in the weekly meal plan and decided to give it a try. So easy to make and comes out delicious..  Even my picky eater finished it all with no prompting from us. I also did the suggested sides of mashed potatoes and roasted Parmesan green beans. It all went so well together. I will definitely be making this again,

  20. I’ve put the ingredients in to WW recipe builder. It comes up as 7 WW points. Can you tell me how you are getting 5?

  21. Just wanted to let you know the numbering is off on the instructions 🙂

  22. Absolutely wonderful recipe. So easy and delicious. Pork just falls apart. Have shared this recipe with more people than any other I have tried.

  23. I have made this recipe many times and it is always perfect!  I’m not sure why some people say it comes out dry but I always cook it on high for 4-5hrs with my Hamilton crock pot and it’s never dry.  It depends on your slow cooker I guess.  

    I also don’t have to add any other Ingredients which is good.  I may add more honey and garlic powder but that’s just personal preference.  

    I’ve never tasted a bad recipe from Skinny taste either. 

  24. I made this today using a Costco Pork Sirloin Tip Roast. I put it in the crock pot partially frozen at 7am on low. Had my husband shred it when he arrived home at 4pm. I tasted it when I arrived home at 5:30pm and was thrilled. Juicy, flavorful shredded pork! I toasted deli buns and made pork sandwiches. My husband asked if there was  any left could he take it for lunch! I’m packing him pork and rice for lunch tomorrow! 

  25. This crock balsamic pork roast is taste good any easy to cook as well 😚😚😚

  26. This is some of the best pork I’ve ever had and it’s so easy! I’ve made it 4 times now and it’s turned out perfect every time! I used a 4 lb pork loin (not tenderloin), trimmed the fat and seasoned it with the salt, garlic powder and ground red pepper instead of flakes. The key here was to sear the seasoned loin on all sides before putting it in the slow cooker. I quadrupled the amount of honey so that it completely coated the top of the loin and doubled the liquids (substituted tamari/soy sauce for the Worcestershire because I don’t care for it) since the loin was so large and cooked it on high for a little over 4 hours. At about the 3 hour mark, I pulled apart the meat slightly and spooned the juices over it a few times for the last hour of cooking to keep it from being too dry. It’s been a foolproof recipe for me and as someone else said, the leftovers are just as good!

  27. This was so good that it’s  indescribable….and the leftovers are even better! I love that it’s so simple, so cheap, and versatile. This is yet another recipe of yours that will be added to my rotation. 

  28. This recipe is easier than my normal pot roast…completely different flavor, but so delicious! My husband and youngest child are somewhat picky, but they really enjoyed this. We used it for tacos on corn tortillas, with cabbage slaw and pineapple. I’m already thinking of other meals for it…this will be in my meal rotation!

  29. My husband and I loved this! Came out perfectly and not dry. Set my crockpot for 6 hrs and it was awesome!

  30. Can I make this in the IP? If so Should I double sauce? How long should I cook it for on high pressure? NR or QR? Thanks for amy input!!

    • I would like to try this in the ip too. Perhaps put the roast on the trivet. You need one cup of liquid so I would increase liquids from 2/3 cup to 1 cup. 

      Not sure about the honey tho. Not sure if it would burn?

      Depending on the thickness of the roast will determine the amount of time to cook. I would definitely natural release for at least 10 mins if not longer. 

      • Never made a roast before!! Could you add potatoes and baby carrots to the crockpot? And if so at what time would you do this? 

  31. I love everything about this recipe! It is incredibly easy, even if you have just minutes to throw something together before you dash out of the house in the morning. It is so delicious, just the right amount of kick. And my kids ate it without complaint!!! We paired it with some sautéed greens and baked potatoes. 

  32. After reading comments about this being dry I was a little hesitant but went ahead and made it. My crock pot has the option to use a probe which I have never done but decided to use it for this recipe. Unbelievable! It took 3 hrs on low for my 3 lb loin to reach 170 degrees. I wanted to slice the meat so I let it rest a few minutes and then was able to make thin slices which I put back in the juice. It was so moist and tender, This I will definitely make again.

  33. Wondering if putting in some veggies like carrots and potatoes with the roast would work ok?

  34. I used a pork roast with a bone in – it was all I had – and the meat was so tender and moist. Fell off the bone! Delicious!

  35. Repping this in 2019! I made this with a 4-5 lb shoulder and just eyeballed the liquids after initially doubling the recipe…I added broth and W.sauce and balsamic until it covered 3/4 of the shoulder. I started with 2 yellow onions (the baseball shaped ones, not giant Vidalia) sliced and spread to cover the entire bottom.of the Crock-Pot. Slow cooked for 8 hours, and the pulled the bone out. I was told with pulled pork not to just remove it from the juice like many did, but the pull it apart *in the juice* which keeps it moist as the liquids seep back in to fill the spaces between muscle striations that have loosened. The result was magnificent. The onions carmelized themselves without falling apart, and I’m sincere about this, they may have been as good or better than the meat! Anyhow, great recipe. Making an 8 lb shoulder for NYEve and had no broth so I poured a bottle of Virgil’s Cherry Cream Soda over the balsamic mix. The juice tastes amazing after 4 hours of cooking, I’m nsure it will be another smash. Happy New Year!

  36. Mine came out dry and gross. I think it over cooked. But it definitely did not look like the picture. I used pork loin. Not sure if that’s why it came out so tough. 

  37. Can you give me the instructions for this if cooking in the oven versus the crockpot?

  38. I have made this several times but this was the first time in the Instant Pot. I doubled the sauce part of the recipe and cooked it under pressure for 80 minutes (someone commented this time so that’s why I used it). For my tastes, I would have preferred slightly more tender so if I make this again I will cook it for 70 minutes and do the quick release method. My roast was mostly thawed before cooking as well. Hope this helps for those looking for Instant Pot or Pressure Cooker instructions.

  39. I haven’t made this yet but would never use a pork tenderloin in the slow cooker. Not enough fat on it to keep it moist.. If you use a cheaper, fattier cut of meat such as a prk shoulder blade roast you won’t have that problem. Yes I always sear(brown) on all sides first .

  40. Delish,! Used a pork tenderloin and followed recipe and it was moist and delicious.

  41. I used a pressure cooker on high for 80 minutes and added extra sauce as suggested by others. It was excellent and super tender! 

  42. I made this last week exactly like the recipe says and it is one of the best recipes I have tried on Pintrest. The whole family loved it and wanted to know when I will be making it again.

  43. My husband liked it!! Really, he is very fussy when trying new recipes. I read reviews, seared my roast first and added more liquids than recipe called for. I myself would have liked it a little sweeter, but my husband liked the tang from the vinegar. I put his on a hard roll, I put mine on a baked potato and added cheese! I will make this recipe again!

    Thank you!!

  44. Can this be frozen once cooked?

  45. It was delicious. I recommand it to everybody!

  46. I’ve made this several times and it’s never dry. Super simple. Love this recipe!! 

  47. I’ve made this many times in the slow cooker and it is outstanding. Can I make this in the Instant Pot? If so, what are the directions?

  48. Horribly dry.  Tough to chew.  Husband had to coat in barbecue sauce to eat it.  Won’t make again.

    • It’s dependent on the slow cooker. Don’t blame the recipe.

    • Hi Jenny! I am a really bad cook lol, Try this again doubling or even tripling the sauce and use a pork tenderloin, cook it on low for 6-8 hrs (depending on how large the tenderloin is) & I know you will love it! We used a 1.5 prepackaged pork tenderloin (it was all I could get in my local little grocer…I live rural) I used the same ingredients except I put in almost double the broth & balsamic vinegar, I also put the garlic powder & honey into the sauce instead of seasoning it with it, used no salt or red pepper flakes & then I poured it all over the tenderloin. I started it out on high to get it hot, then switched it to low, I turned it every hour & after about 5-6 hours (I lost track of time just whenever it will let you pull it or shred it apart easily) I shredded it (it actually just kind of fell apart as I touched it with the forks) stirred it into the remaining sauce left in the pot & cooked it on the warm setting for about 10 mins or so then stirred it up & served it. When I tore it apart & mixed it with the remaining sauce left in the bottom of the pot it absorbed all the sauce & it got super juicy really quickly…..maybe this might help? Like I said, I can’t cook to save my life & I don’t normally give advice or respond but this was so good I would hate for you to miss out on it….I think the fact that it was a tenderloin & the extra sauce & maybe the turning did the trick 😉 Have a great day!!

    • I just made this for the 4th time (LOVE this stuff) but this time it was tough and dried out. I know why and it’s because it sat in the slow cooker too long. I went out for the day and didn’t have my eye on it. Maybe that’s what happened to yours- cooked too long. 

    • I think searing helps keep the juices in while slow cooking. FYI Elizabeth used a TENDERLOIN, which is a whole other cut than a pork loin. I find the loin dries out if I don’t sear it on all sides first. Tenderloins seem to be a little more foolproof. Good luck!

  49. I make this all the time in the slow cooker, and my whole family loves it.  I just bought an instant pot.  Can this recipe be made in the Instant Pot?

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  51. Have made this recipe several times and always great.  I do drizzle more honey to coat the entire top part of the roast seems to help keep it moist.  Today was the first time in the Instapot nice not to have to wait 4-8 hours for it!

    • Can you point Me to the instant pot directions?

      • I’ve made this several times in the IP. I double all of the liquid ingredients, and I get a 3.5-4 lb pork shoulder. Cook on high pressure for 55-65 minutes (longer time for larger size of meat) then NPR. Take out meat and shred with forks. I love this recipe!

  52. It turned out very nice! Simple and tasty and I used pork tenderloin.

  53. Can I make this in the oven? I don’t have a slow cooker or instapot

  54. I made this twice. The first time slow cooking it and t h e the second time the quick cooking method. Pull apart beautifully. Tasted great. But both times it came out incredibly dry. Even bring extra careful to follow the recipe the second time didn’t help. If anyone has an idea to help with that I’m curious.

    • I doubled the sauce after reading comment above. 

    • This is our new favorite dish! I am a horrible cook….but this was amazing! My local store only had 1.5 lb tenderloins, which was fine because it is just my husband & myself, but even with it smaller I still made a little extra sauce as well, started it out on high to get it heated up then turned it to low & I turned it over every hour. I know that probably defeats the purpose of putting in the crock & then leaving but I think it helped…. Then after I pulled it apart (it actually just fell apart!) & stirred it together with the remaining sauce that was left in the crock pot, I let it cook about 10 mins in the remaining sauce on warm & the remaining sauce absorbed into it all the way & it turned out perfect!! I put an extra 1/4 cup of the broth & an extra 1/4 cup more of the balsamic vinegar, I also mixed my honey & garlic powder into the sauce instead of seasoning it with it & poured it all over the roast & I didn’t use any salt….next time I may go double if my roast is over the 1.5 🙂 I hope this helps!

    • I think searing first helps keep the juices in while slow cooking. FYI Elizabeth used a TENDERLOIN, which is a whole other cut than a pork loin. I find the loin dries out if I don’t sear it on all sides first. Tenderloins seem to be a little more foolproof. Good luck!

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  57. I made this and substituted soy sauce for worcestershire sauce and it turned out awesome!!

  58. Line 5: What sauce?

  59. Absolutely the best recipe thus far; I had 1/2 pork loin, just a bit over 4 lbs., from ALDI. I cooked this on high in my crockpot for 4 1/2 hours, then 30 minutes on low. It was awesome!!! Thank you!

  60. Can I substitute apple cider vinegar for balsamic vinegar?

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  62. I made this roast for my daughter and son-in-law. We all loved it. There was only a little left from dinner and I snacked on it the next day. Will use this recipe a lot – love Balsamic!

  63. I have a white strawberry peach balsamic that I want to use on a pork loin roast. Any suggestions as to quantity? Honey, too?

    THanks!

  64. Gina – have you ever tried this in the Instant Pot?

  65. Hi! My pork roast has a thick layer of skin on the top, do you redomend I cut it off?

  66. Do u add water in crock pot

  67. How would this be done in the Instant Pot?

  68. Started making this for the Millitary diet for a protein and it’s a staple to our diet. So easy it the slow cooker. There is no way to mess this up.

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  70. what kind of sauce do you put on it

    • The sauce is what is in the bottom of your crock. If it’s too thin for your liking mix equal amounts corn starch and cold water, put all juices in sauce pan, let rest 10-15 min so fat will rise to the top and skim it off with a spoon. Bring juices to a near boil and add, slowly, your cornstach water slurry. Whisk quick. Will thicken beautifully.

  71. can you flip the roast

  72. do you need to put in the balsamic vinegar because we don’t have any and are ready started making it

  73. we do not have the balsamic vinegar what can I put in said

  74. Perfect dinner.  Gravy was tasty.  Will do this again. 

  75. I made this the other night and was very disappointed. I followed the directions to the letter and there was absolutely NO flavor to this pork. Very disappointed. On the upside though is was very tender and I am going to use it with BBQ sauce as pulled pork but to eat it a was cooked. No way.

  76. This was amazing! I used two pork tenderloins and it was so good and easy. Thank you!

  77. Hi Gina! Was wondering if this would be okay to freeze? I meal prep for several people and would like to cook ahead, and thought maybe this would be a good option. 

    Thank you so much! All your recipes are wonderful and you’ve been a great source for our healthy lifestyle!! 

  78. I have tried this as written with pork tenderloin and it was really good! Today I am out of honey so trying molasses as a substitute. I’ll see how that goes and will post the outcome.

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  80. If I have a roast just under 1lb, how would I need to adjust the cook time?

  81. Hi Gina, what if I need to make 4 lb of pork tenderloin, it will be 4 pieces of 1lb, I’m concerned about cooking time and it being ready for guests. What’s your recommendation? Thank you.

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  84. I am a little confused abut the roast.  The recipe says pork shoulder roast.  (sirloin roast).  The butcher says those are two very different cuts.  I am making this today with a boneless pork butt.  Please confirm cut.  Thanks

    • Hmmm, that is what the package of meat I bought said.

    • A pork shoulder roast, with the bones REMOVED, is a boneless pork BUTT. I use 2 butt and 4 smoked pork hocks to make pulled pork. Great, tender piece of meat when cooked sllloooow. Falls apart.

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  86. Can you make this in the Instant Pot?

  87. I finally made this yesterday since I’ve had my crockpot for about 2 years and still hadn’t taken it out of the box. This came out delicious!! Thank you for the recipe! Looking forward to using the crockpot again so easy!

  88. Could you do this with chicken thighs?

  89. Delicious!!  I used 2 pounds of thick cut boneless pork chopsyum!!

  90. I used 2 lbs of thick cut bonelesspork chops. A new favorite recipe!!

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  92. Hi! Love that the outside is browned in the pictures. Did it get like this without searing before putting in the crockpot? Going to try it today!

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  94. I recently bought an Instant Pot and now I am an Instantpotaholic.  I’d love to try this recipe in the Instant Pot.  Suggestions?

  95. 7 hours on low was way too long in my crock pot. Gonna try 5 or 6 next time. Flavor was good though.

  96. Hello there,
    First time making this but I added a twist. Maybe not the healthiest… so i added all the seasonings and then patted them on my roast after that, I heated olive oil in a pan and seared the top and bottom to a golden brown. Then placed the pork in the crock with the liquid seasonings…. I just put it in so I’m hoping for a happy ending! Thank you for the recipe!!!

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  99. What sauce do you put on it

  100. Tried this over the weekend using a 1lb pork loin and reduced the cooking time to 4 hours on low. Delicious and the leftovers when stored with some of the liquid were even better!!

  101. Amazing recipe, so flavorful!! Now in our favorites! Thanks for sharing 🙂

  102. Have made this several times in the past but in the oven at 275 for four hours not in a slow cooker. Tried doing that today, 7 hours on low for a three pound shoulder roast, and the result was very disappointing. Turned out tough and under cooked. I had to return to the oven at 275 for another 2 hours, that saved the day. I like the simple ingredients in this recipe but recommend the oven in a Dutch Oven or a pot with a heavy lid.

  103. Can I add veggies? Potatoes, carrots and onion. Sorry if it’s a silly question. The recipe looks good and I don’t want to mess it up ??…… Thanks in advance

    • You can but the balsamic will make it very tangy. I haven’t tried it let me know what if you!

      • do you need to put in the balsamic vinegar because we don’t have any and are ready started making it
        so now we are going to add the veggies tks

  104. Looks fantastic, can’t wait to try it. Thanks for the inspiration!

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  107. So tender & tasty!
    Easy recipe!
    I subbed the worshteshire for tamari soy sauce due to an allergy
    Also I had a bone in pork shoulder
    This recipe is a keeper!
     

  108. if I don’t have any worsershire sauce on hand could I just not use it or substitute for like soy sauce ?! Just wandering if not having it if it would make that no o a difference not using it?!?! Thanks can’t wait to taste this!! 

  109. Hey. Currently making this. Do I discard all but 1/2 cup of the sauce or can I keep the meat warming in the all the leftover sauce?

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  112. Just tried this last evening–DELICIOUS!! We ended up making this into shredded pork sandwiches!

  113. I love all of your recipes.  One of our favorites is the Kalua Pork.
    I decided to change it up and make this one instead tonight, it was ok, but no where as good as the Kalua.  If you are looking for a great slow cooker pork recipe, I’d highly recommend the Kalua Pork, a couple more extra steps, but totally worth it!!!

  114. Hi Gina ~ Your recipes have been used by me for the last several years. This is the first time I made this particular recipe. I used pork tenderloin cut into slices in place of pork shoulder roast. It was out of this world. Not only am I cooking for my family, I use your recipes (they have to be healthy and so I chose your recipes) for four other families. My husband is a newly diagnosed diabetic, so now I’m looking closer at your low-carb recipes. I cannot say thank you enough for your delicious and healthy recipes. Thank you, thank you, THANK YOU!!

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  116. This is Fantastic. Great work. I made this last week and it exceeded my expectations.
    Initially I thought that the balsamic vinegar would be overpowering, but everything married perfectly.
    Thank you for posting the recipe!

  117. I have NEVER written a review about anything, however…..happened on this by accident….had 3 1/2 lb pork roast….love my crock pot and just about anything with balsamic….this is the very best…very best….I doubled ingredients….was cooked in 6 hours….don’t forget to scrape bottom of pot with juice….I used TJ cracked red pepper……not too spicy, just that “tangy” taste…..absolutely the BEST…..I just spooned juice on something like French bread, put on some pieces of meat, little more juice….ate with knife and fork…..I will cook this many more times….I live alone so may freeze some….I am going to cook this for my daughter to take home next time she visits…..I do not need the “skinny” ….but plan to try several more of these recipes…..thank you…..

  118. Gina- I love this recipe and have made it several times. But I have a question-have you ever put it all together the night before, refrigerated it over night,  and then turned it on in the morning? 

  119. Hi, would this work with chicken?

  120. I have some potatoes, carrots, and onions that I’d love to throw in. Should they go in for the whole time? 

  121. Hi Gina,

    I just love the Balsamic Pork Roast recipe so much that I wanted to make more. I used a 3 lb boneless pork shoulder, doubled the liquid and set it on low for 8 hours……but it was done in 5 hours! Did it cook faster because of the extra liquid? I’ve cooked 1 1/2 lb on low for 8 hours and it was done in 8 hours. Any guess why it was done sooner??

  122. Would I need to cook longer if the roast is almost 3 lbs and adjust the seasonings.? I’m still new at cooking so trying to learn. 

  123. How would you make this in the instant pot? 

  124. Does all the ingredients need to completely cover the meat? we have 2 in there and doubled the recipe but the juices only cover half the meet….We are trying it for the first time today and I don’t want to mess it up 😉

  125. I love this recipe, thank you! Made it for the second time tonight and it was awesome again. Hard to find 2lb boneless pork shoulder so I used a boneless pork roast, I turned it about halfway through this time but I’m not sure that was necessary, came out fine and cooked evenly last time without turning. I serve this with an Italian style antipasto, lettuce, roasted red peppers, cheese (today i used fresh shaved parmesan cheese) and artichoke hearts, used the juice for dressing. For leftovers I would definitely try this with its juices over white sticky rice, on a fresh roll with prevelone cheese and more roasted red peppers (the flavors really worked well together!), or over a salad again.

  126. Just to clarify – boneless pork shoulder roast is a boneless pork butt – it’s one of the fattiest cuts on a pig. A sirloin roast is a completely different cut, part of the loin and much leaner. Do not ask for a pork shoulder.

  127. Delicious and easy! Thank you for this recipe! I tweaked it slightly, half way through I topped the roast with a can of crushed pineapple! It was so moist and delicious, I put in crockpot at 6am on low and turned it off at 5pm. Turned out perfect!

  128. How should I adjust the cook time for a 3.5 lb cut of meat?

  129. Hi there! I am making this tonight and very excited, but I just wanted to share that when I plugged this into My Fitness Pal, the nutrition facts came out differently. Here’s what I got:

    Calories 274
    Total Fat 9 g
    Sodium 362 mg
    Total Carbohydrate 23 g
    Dietary Fiber 2 g
    Sugars 5 g
    Protein 26 g

    • I put it in My Fitness Pal and got the same thing, then I realized for some reason it was saying 1/2 tsp of garlic powder was 660 calories. I adjusted it and the recipe actually came out with fewer calories than Gina’s. It seems like My Fitness Pal is a little strange sometimes with ingredients.

    • Hi Bonnie,

      I’m looking at your nutrition breakdown with a question… how can the carb number be so high? Pork is pure protein… the only thing with any carb value to speak of is the honey and that has 17 carbs per tablespoon.

      Thanks.

  130. Is it possible to make this in a 6 quart crock pot with 4-5 lbs of pork roast? Should I just adjust the amount of ingredients by 2? also at the end is says sauce? Is that the same mixed sauce you started with?

    • I haven’t tried, but yes if you double the weight of the meat, double the ingredients and yes on the sauce.

  131. Need to point out that at the end of the cook time, the sauce needs to be defatted. I got rid of over 1/4 cup of fat that adds nothing but points.  That said, great flavor. A keeper. 

  132. This is our favorite recipe! Even my one year old loves it! Been making for years.. unfortunately  I have been having reactions to pork. I want to do the same marinade but with maybe the same marinade? Pulled chicken? Do I use thighs? Breasts? I have no clue lol! Thanks for this amazing recipe!!

    • Use thighs. The dark meat stands up much better to slow cookers, per America’s test kitchen. Think about anything you would slow roast or braise in an oven, that’s the best for crock pots. Anything with low fat like pork tenderloin is going to get dried out really quickly.

  133. Can I use pork tenders for this recipe and the slow cooker?

  134. Can you prep this the night before and leave in the refrigerator to put in the crock pot in the morning? I don’t have a lot of time in the morning to prep.  Thanks!

  135. Can you use pork tenderloin for this? 

  136. Hey guys, I have a pork loin! Is that the same thing as a pork roast or sirloin roast? If not, can I substitute this cut of meat??

    • You can, but it won’t be as good. Loin has less fat than shoulder (butt, same thing), and it won’t be nearly as moist. 

  137. I tried this last night. I used a pork loin roast which may be why it wasn’t very moist/tender, or maybe I over cooked. Overall the flavor was okay, a little bland. I made some BBQ sauce to serve it to my family. Wondering, what would be a good way to use the leftover pork since this has a bit of a tangy flavor from the vinegar? Any suggestions?Afraid that too much reheating will make it more tough.

  138. It’s delicious. In the last 2 hours of cooking I added baby carrots, potatoes, parsnips and turnips to create more of a pot roast. Earlier I also added some extra chicken broth, white wine and a sprig of rosemary & tarragon. Baked some crescent rolls and voila, amazing Sunday night dinner. Even our daughter wants some in her school lunch tomorrow.

  139. Hi. Going to try this today. Do you braise your pork first??
    Thanks!!

  140. Do you think I could make this same thing but use pork chops instead? 

  141. Will pork tenderloin end up too tough because there’s less fat?  

  142. Gina – this is one of my family’s favorites! Can you add Instant Pot instructions for this? Our crock pot broke and I’d love to use the IP instead for this!

  143. can you make this in the Instant Pot? And how should I cook it?

  144. Hi Gina! Have you made this in the Instant Pot yet? Do you have any pointers for making it in the Instant Pot instead of the crock pot? Less liquid??

  145. Any tips/suggestions on how to change this into a recipe to cook in the oven?

  146. This was fantastic!!  The pork had such a rich, smoky flavor.  We made tacos with the meat and added a little barbecue sauce. So good!

  147. Hi, if I don’t have balsamic vinegar can I use a differ vinigar. In a snow storm and don’t want to go out?

  148. Hello Gina ! I’m a big fan ! I’ve got your slow cooker chicken taco soup on my slow-cooker and I can’t wait to try it out ! For this recipe, I was wondering what meat I could use instead of pork as I can’t eat it. Have a very lovely day Gina !

  149. This is another great recipe! It’s super easy and delicious. I served it with brown rice, wonderful! Thanks Gina!

  150. I made this a long time ago and am making it again. Going to do the cauliflower au heating and roasted parmesan green beans for sides! Can’t Walt!! Can I make it ahead tonight to toss in the crockpot tomorrow? Maybe everything except the honey? Is there a difference in cooking it longer on low or shorter on high? TIY!!

  151. Can this be made with a 2 lb pork loin?

  152. I just made this for my office holiday potluck and it was a hit!! I had a 4lb pork loin so I just doubled the recipe.Delicious, thank you.

    • Dumb question but I don’t want to mess anything up! I plan on doing a 4lb pork loin, too, and will double the recipe. Can it cook for the same amount of time in the slow cooker?

      • I cook my 2lb for less time than the recipe calls for and it comes out great. Checking with a good meat thermometer helps. This link has the temp info but I cook mine to over 160F to be safe. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index

  153. Hello Gina,

    Could you also do this with a bone-in pork roast to enhance the overall flavor from the bone? I know cooking time would need to be modified but wanted your view. Thanks….

  154. Hi Gina,

    I wanted you to know how amazing this slow cooker recipe is. I made it tonight for my husband and my in laws and niece. They loved it and also made the roasted green beans which were also a hit. This is also my first experience with a slow cooker. By the way, they are awesome. The pork came out great, but would have liked to have had more of the sauce. What do you suggest for next time I make this? Thank you for you fabulous recipes and with weight watcher points!!! 

  155. Hi!

    This recipe looks amazing. I recently bought pork shoulder (knowing NOTHING about pork) and have been looking for an easy slow cooker recipe. I’m wondering however, if pork shoulder is the same as pork shoulder roast. My pork shoulder has the skin on, which makes me think maybe it is not.. Could I still use the recipe as is or would I have to remove the skin? Is there any way to make crackling in a slow cooker? Full disclosure, I’ve only recently started cooking for myself and am the definition of amateur so I apologise is these are stupid questions. 

    Thanks!

    Bee

  156. Mine wasn’t done in the allotted time, so I’m not sure if that needs to be adjusted. My piece of meat was only 1.5 lbs. I think next time I will use the pork tenderloin suggested in the original recipe this post was taken from because this cut is very fatty.

  157. I made this for the first time today and I’m absolutely blown away! So easy, so delicious! I’m a huge fan of your recipes as my husband and I both do weight watchers. I’ve been scouring your website and have made a few weeks of meal plans. Thanks so much for posting such amazing recipes and calculating the ww points. It’s easy to get in a rut with dinner when trying to think leaner, but this makes it so much fun. I also love how I can make these recipes even with my 3 year old and 7 month old running around. Delicious, cost effective, easy and fast. I can’t say enough great things! 

  158. Hi, Took a chance because I wanted a more vinegar based pulled pork. I had a small 1 1/2 pound pork roast. Put everything in the slow cooker.
    It’s awesome!
    We are serving it with cole slaw and steak fries.
    Thanks so much!
    KJ

  159. ISnt this a fatty cut of meat?

    While it has rave reviews, sounds delicious and I am very interested in new crock pot recipes, I’m afraid it is going to be sitting in a pool of fat – been there before with other recipes.

    • I made this on Monday night and it was perfect! Definitely did not sit in a pool of fat. The meat was also quite inexpensive. I would suggest 6 hours on low rather than 8, though.

    • Yes – a boneless pork shoulder roast is a boneless pork butt – it’s one of the fattiest cuts on a pig. A sirloin roast is a completely different cut, part of the loin.

  160. Made this tonight. It was really tasty. Did not use the honey, didn’t think it needed it either. Drops it a little lower on points

  161. I have two 1lb pork tenderloin. I thought I would cook them both using this recipe. How long do you think I should cook them for?

  162. Hi!  Trying this for the first time. My slow cooker is a little larger so I double the broth/balsamic/Worcestershire so that the roast was sitting in enough liquid to cover halfway.  Will this ruin the results of the recipe?

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  165. Gracias por tan ricas recetas, me gustaría la posibilidad fueran en Español , un abrazo…

  166. I made this for the first time and it turned out wonderful! Followed the recipe but used a small pork tenderloin. Shredded beautifully. Keeper for sure, so easy!

  167. I am about to make this recipe for my family in place of turkey, which we have tomorrow …..it looks like a pretty reliable recipe based on comments left…..now to put it to the test n The Boyer Jose. Happy Thanksgiving from BC.

  168. I was so looking forward to this. I adore your recipes – they have made success on weight watchers so much easier. My pork turned out to be very tough and I’m not sure what I did wrong. I cooked it on low with the meat thermometer probe but it was done in less than four hours – and the meat didn’t fall apart easily and was quite tough. I’m wondering if perhaps my slow cooker just runs really hot? Any input would be greatly appreciated. Thank you!

    • That is because you used the probe, I think if you cooked as directed it would have been fine.

    • The reason pork falls apart is because you need to over cook it so the connective tissue breaks down. The idea with fall apart meats is you use a cut of meat that is normally tough so when you cook it an extra hour or two the collagen breaks down and the meat melts in your mouth. If your roast doesn’t shred easily just let it cook another hour and check it again.

      I buy a larger roast and cut it up and freeze them in smaller portions. If I forget tip to defrost my roast the day before I put it in the crock pot on high for an hour then decrease too low for the remainder of the time.

  169. This one is a keeper. I’ve made it over and over.

  170. Out of curiousity why did you not braise the roast quick first?

  171. I loved this recipe put on before church came home to a house full of lovely aroma! I added onions and a few potatoes & carrots … Just delish!

  172. Hi Gina! Any ideas how I can convert this to an instant pot recipe?

    • Jessica, I think it can be easily converted by covering the meat with garlic, salt, pepper & searing all sides in a hot pan on the stove, then add it to the instpot. Pour the liquids over it & cook!

  173. So update, first off the taste is amazing. I am SO happy I took it out at 6 hours. Half of it was dark and tender and perfect and the other half was white (like chicken would look) and dry. I pulled it apart and added back to the sauce (I know you said to put a 1/2 cup over it but I just put back in the crock pot with the sauce left in there). I added a little coconut amino’s to moisten it up while it sits on warm for a little bit. I think next time i may try 5 hours or 5.5 on low. But I love this and how easy it is. Thanks for sharing! And I’d love to know of any Paleo meals you have made!

    • Trent, After reading your comment about it being half moist & half dry I decided to turn my roast 1/2 way through cooking to prevent that from happening. It worked,  so my guess is that since there’s not enough liquid in the crock pot to cover the roast it needs to be turned to prevent the juices from leaving the top half dry! Try it this way next time & let me know if it works for you too!????????

  174. Trying it for the first time. Did 6 hours on low and just opened to flip it over and it’s falling apart (in a good way!) I think I will give it another 30 mins or so then take it out and pull apart. It smells AMAZING! My wife and I eat Paleo and this is 100% Paleo (minus the gram of sugar form the Wisterestoroerstestereur sauce) so we are very psyched for a new recipe!

  175. I tried looking through comments but can’t find a solution…… My butcher looked at me like I was crazy when I asked for a pork shoulder roast? And my supermarket had a pork shoulder but 8lbs…. Am I looking for the right cut of meat?!?!?

    • I had to go to a super market called MARIANOS. Not sure of they have one where you are. They specifically cut the meat for me. It took me awhile to find the correct cut of meat also. Mine is still in the crockpot cooking, so we will see if it passes the dinner test from my family!

    • My grandfather is a butcher and says the names for cuts are often regional. He says this one is also called pork butt and Boston butt. I think a 2 lb one is a little unusual. I usually buy a 5 lb, cut it in half, and freeze the second half.

    • I know this is late, but I found a 2lb one labeled correctly at trader joes!

  176. hello Gina, just commenting to tell you you have two new fans of this recipe! (myself and a fellow rescue volunteer). we chose it at random from several of your recipes for our Star Trek Voyager watching-date last week and we are ADDICTED!! Friend also found the extra juices/leftover sauce useful for other recipes when she took her spare share home. thank you for a new favorite!

  177. I have made this recipe a few times now and I love it! Simple ingredients and easy to make! Thank you for making meal prepping so much easier for me!

  178. This is the worse recipe ever..   Very dry and tasteless.

  179. I bought a giant roast so it would last a few meals, but now I’m not sure how long to cook it. It’s a bone-in 9.5lb roast. Any advice?

  180. Hi Anonymous, you need to know if your slow cooker cooks at the correct temperature. I did a test, sorry don’t remember where I found this, but mine cooked as it should.
    In your case I would reduce the time or add a bit more fluid. I know this may be difficult for you if you are at work.
    If you have more juice than should turn it into gravy. Everyone love some gravy at least my husband does.
    This recipe is wonderful and flavorful. It’s worth trying it again with some adjustments which should not affect the flavor

    Enoch, Canada.

  181. So yummy! Have made this several times comes out great everytime!!

  182. GIna,
    I would like to try this in my instant pot – any chance you have recommendations for doing that?

  183. Thank you for this recipe. It was easy and tasted great. I loved that the seasoning was just right, not too salty or spicy or sour. It was perfect.

  184. Any chance this could be made in the Instant Pot?

  185. Made this today…yummy!

  186. Made this today. It is DELISH!

  187. DELICIOUS
    …any suggestions for leftovers

  188. Can I use a pork tenderloin?

  189. Gina, would u recommend using the Imsta t Pot for this??  Thanks, Maria Elena 

  190. I went to buy a pork shoulder roast and was told it was the same as Boston butt also, and the recipe turned out very tasty.  However, even after much trimming the Boston butt is very fatty.  I doubt that the SP would be the same.   There is no such thing as a pork shoulder sirloin roast.  A pork sirloin roast does not come from the shoulder at all, and is much leaner.  I just wanted to clarify this for those following Weight Watchers.
    See this link. http://www.ehow.com/info_8424221_difference-roast-pork-shoulder-roast.html

  191. Very delish. Thank you 🙂

  192. in the instruction it says very clearly to mix the broth, balsamic vinegar and worchestershire sauce together and pour over pork then add the honey.

  193. If I use more pork…say 4lbs. Do I double the liquid? 

  194. When I went to the store to get the pork for this, they only had a bone-in 4lb roast sirloin. I went ahead and got it and currently just put it in the crockpot. I doubled the seasonings figuring that since it's a bigger roast it would need more. I hope that would be right. I'm kind of a newbie at crockpot cooking. I was curious to know if we are supposed to remove the liquid that is in the crockpot before placing the pork back in and pouring the liquid back over it. BTW, I have not been disappointed with any recipe of yours that I have tried! I am dying to get my hands on the cookbook. I had told my aunt and uncle about so many recipes that they went out and got it and said they love it. Thank you!!

  195. The roast was delicious! I made gravy from the juice (like I always do) and it was kinda weird, even with salt added. A little too tangy from the vinegar! Next time I'll just skip the gravy.

  196. This recipe will be ago to from now on!! Absolutely delicious, simple ingredients, and easy to make! Thank you, Gina!!

  197. Does the red pepper flakes make this spicey at all? Want my children to eat it as well…
    Nicole

  198. Could you do this in an electric pressure cooker? How long would you guess it would take? I have a small pork loin. Would it work?

    • I did it in my instant pot earlier this week for 50 minutes on high pressure. It turned out just as it had when I’ve done this recipe before in my crock pot.

  199. can you use balsamic vinagrette salad dressing?

  200. Made this tonight. Was falling apart at the 7 hour mark. Was a tad bit dry. I think I'll double the liquid ingredients next time as there wasn't an extra drop of liquid at the end. Overall, the whole family loved it though and I will definitely make it again with a few tweaks.

  201. Hi! I tried this recipe and it was great but I think something was wrong with my cut of meat. Whole Foods didn't have a boneless shoulder roast that big so gave me two pieces of boneless shoulder. Also, it was really fatty? Is there an alternative that you suggest? Thanks!

  202. I was trying to verify the SmartPoints on this recipe but there isn't a value for Saturated Fat. Your value of 5smartpoints for 3oz – how do I replicate that without the SF?

  203. What can I use in place of Worcheschire Sauce? I have life threatening allergies to anchovies. I'm going out right now and purchasing that Hamilton Beach Crock pot. My old gal is acting up and it's time. $49 something at Bed, Bath Beyond!!! Thanks Gina for all your yummy recipes. Gonna make the Chili Taco chili for dinner tonight. It's raining here in the Bay Area (California) today!!! Yay!

  204. Just made this today, used a 6qt crockpot on low and it was done in 3.5 hours (almost too done).

  205. Can I use beef broth instead of chicken?

  206. Saw this recipe and when I got to the store, pork tenderloin was 1.99 a pound! I made this for my family and they absolutely loved it! Thank you.

  207. Made this tonight..
    1st, I seared my pork loin, then continued with the recipe..
    Then, for the last 6min, I broiled it..
    My family is still liking their plates!! lol
    Thank you for such a great recipe!!!!!

  208. LOVE this recipe! It was SO good! I didn't have Worcestershire so I substituted Tamari sauce instead. Used the liquids to make gravy, also. This is a keeper recipe! thank you!! <3

  209. I've made this a few times and I'm finding that my meat is "dry tasting" any suggestions?

  210. Your recipe says salt to taste, how much salt would you recommend?

  211. 99% of the time the crockpot recipes I've tried have wound up in the garbage. I'm sharing this recipe with everyone I know! Delish with roasted brussel sprouts.

  212. Wonderful! I made pork sandwiches with the leftovers the following day.
    I put BBQ sauce on mine, and my husband layered on cole slaw.

  213. Hi! Do you think you could use a pork tenderloin for this recipe?

  214. I put this together and got my crock pot on in a hurry this morning before work but I just now realized that I forgot to put in the Worcestershire sauce. I had it out but didn't read it in the directions so I spaced on it. Will this totally throw off the taste of my roast? I'm so disappointed because I am so looking forward to eating this tonight!

  215. Holy cow! This is terrific! Thank you!

  216. When does the worshershire sauce get added? Also did you brown it before adding it to the CP?

  217. I love this recipe. This pork is delicious.

  218. Can I use a pork loin roast instead of shoulder? That's what I've got defrosting. I guess the proper question is, would you alter the recipe at all if using a loin roast…about 3lbs 14oz roast…

  219. Hi, I am coeliac and consequently I cannot use the Worcestershire sauce as there is barley malt vinegar in it. Can I use something else instead?

    • Lea & Perrins Worcestireshire sauce does not. I am not celiac, but I can’t have gluten due to a high sensitivoty to it.. This is the brand I use. It is labeled as gluten free.

  220. I have a 3lb roast, should I increase the sauce? Going in the crockpot tomorrow…cannot wait!!! 🙂

  221. from the picture it looks like the liquid purposefully did not cover the entire pork loin with that done in order to brown and crisp the top?

  222. I've made this twice now, and it's just delicious. This time my butcher suggested pork neck, so I used that, and it was so tender. Last night we had this on fresh bread rolls with coleslaw and salad, as everyone was coming in at different times and it was all too easy and family loved it. Thanks Gina for such a family friendly easy recipe.

  223. Think you could use a vinaigrette salad dressing in place of the balsamic. Would of course add any flavoring or cal.'s to it. I am trying Italian, I have used on beef roast and was outstanding.

  224. This might be the best thing I ever ate!

  225. Not bad. Pulled 2nd. shift so I had time to set it up before leaving for work. Served it over steamed baby potatoes when I got home, sauce was good for the potatoes too.

  226. You mix it in with the broth right before pouring over. Someone else asked the same question.

  227. OMFG. This was awesome. I felt like a 3 star Michelin chef after serving this to my fam. Tried making it a 2nd time but tripled the amount and it did not turn out too well. Too much liquid. Any suggestions on how to do a 6lbs roast? (Yes, it was that good the first time)

  228. I can't wait to try this! I think I'll serve it with some roasted yukon gold potatoes and asparagus!

  229. made this last night, but used 4 lb roast, so I doubled everything and let it cook a bit longer….was DELICIOUS!!!!!!!!!!!!!! Might just be my new favorite way to cook pork roast!

  230. Buy some balsamic vinegar. Nothing else matches it, and you'll fins yourself using it all the time.

  231. I do not care for the taste of vinegar. Can you leave that out?

  232. What else would you serve with it

  233. I literally just made this last week but with a big 2-3 lb pork tenderloin and it worked out perfectly! It was way different than when we bake the tenderloin (it cuts more like medallions then) as it falls apart, kind of shredded like, but it was GREAT and super simple.

    • Did you use the same amount of sauce as called for? Or did you increase it for your tenderloin? I have a 3lb roast, and I am debating increasing the sauce or not….

  234. LOVE this recipe! So I included it in my contributor post – “50 Fabulous Grain-Free Slow Cooker Meals” – over at Keeper of the Home. I hope it sends lots of new friends your way! 🙂

  235. Made this tonight. Recipe was very good as written. Thickened the leftover sauce in a saucepan with some butter and flour to make a yummy gravy. Served pork with roasted brussels sprouts, smashed potatoes and a green salad. The whole family liked it a lot! Thanks for the easy, delicious, recipe!

  236. Thank you for sharing your recipes – you've made my life SO MUCH EASIER and HEALTHY! With that said, I couldn't find pork shoulder roast so I used a boneless to loin. It was almost 3 lbs so I doubled the spices and the liquids. I'm hoping it comes out good!! What do you think the differences will be because I used a different cut of pork? Hoping the fact that I doubled the liquids doesn't overpower the flavors.

  237. Will cooking the tenderloin on low for 6-8 hrs dry the meat out?

  238. My picky eater just ate three helpings!! I love your recipes. Thank you!

  239. This looks amazing!! What do you serve it with?

  240. I made this for dinner tonight & it was awesome! My Husband loved it! I made it with the twice baked potatoes and the green beans and it was perfecto!!! Also Low in WWPoints which is a major plus!

  241. Trying this today – Can't wait to come home to see how wonderful the house smells!!!

  242. Om nom nom nom!!! This was a massive hit in our house tonight. Even my smallest small, who subsists primarily on yogurt, enjoyed it. I look forward to trying out some more!

  243. Has anyone tried adding potatoes and baby carrots in the crock pot?

  244. I have some pork shoulder steaks I need to get used up but wondering if they would work…perhaps if I cooked for longer?

  245. I made this tonight and it was a huge hit! I always add veggies to my crock pot recipes. Just what ever I have lying around to round out a meal. I added half an onion sliced, mini blue potatoes, a bag of baby carrots, an apple (peeled and thinly sliced with the carrots; the kids love cooked carrots and apples), and a few cloves of garlic. I just threw the veggies on top and it turned out awesome. I'm sure this recipe would work out with what ever veggies you have on hand for those who are asking. 🙂

  246. Can someone help me with the cooking time for tenderloin instead of shoulder roast? I have 2 tenderloins, each weighing a little over 1#. How do I adjust the cooking time? 4 hours on low? I really don't want to mess this up like I do everything else…it looks so delicious and I love that it only has a handful of ingredients!

  247. I'm looking to make this tonight. Im only doing 1lb of meat so half. Does that also cut my cooking time in half?

  248. Would it work the same if I added some onions and mushrooms on top…anything that you would foresee to not cook as intended?

  249. 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!

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

  251. 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.

  252. Made this yesterday, Really good. I used white balsamic.

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

  254. 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.

  255. 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?

  256. 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.

  257. 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???

  258. 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

  259. Is there a good sub for the Worcestershire sauce? I'm allergic. 🙁

  260. see another reply below… she says to add it to the broth…

  261. 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!!!

  262. so awesome, so easy to make!!! YUM!

  263. 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?

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

  265. 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.

  266. 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. ☺

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

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

  269. 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!

  270. Can I use pork butt instead of shoulder?

  271. 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.

  272. 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.

  273. I'd say wine vinegar.

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

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

  275. 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.

  276. 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.

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

  278. 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!

    • 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.

  279. Can I throw a frozen pork roast in?

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

  281. 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!

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

  283. 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

  284. 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!

  285. 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

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

    • 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.

  287. 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?

  288. 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.

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

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

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

  292. 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.

  293. 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.

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

  295. 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!

  296. 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!

  297. 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?

  298. 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??

  299. 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!!

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

  301. 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

  302. Tina – Did you cook it too long?

  303. 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!

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

  305. 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.

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

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

  307. 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?

  308. 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!

  309. 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!

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

  311. DELISH!

  312. Can you use a frozen roast?

  313. 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!

    • 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! 🙂

    • What about adding BBQ sauce negates this being healthy, unless someone has a specific health condition that requires great restriction?

  314. 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!

  315. Just had this for dinner, supper yummy!

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

  317. 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!!

  318. 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?

  319. 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!!!

  320. 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.

  321. 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!

  322. 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!

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

  324. She answered someone above and said "with broth"

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

  326. 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.

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

  328. 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…

  329. 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?

  330. 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!! :))

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

  332. Sure!!

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

  334. 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?

  335. 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

  336. Yummy! I love your recipes!! Can't wait to try this 🙂

  337. 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!

  338. 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

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

    • 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.

  340. 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.

    • 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)

    • 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.

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

  341. 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.

  342. 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

  343. 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.

  344. 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!

  345. 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?

  346. 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?

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

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

    • maple syrup is also a form of sugar…

    • Honey is a good thing. Anti microbial, natural anti-coagulant and also great for allergies! Not the stuff in plastic bottles at grocery store, raw honey. I love the orange blossom honey. I also like to do pork roast in crock pot with apple sauce. Or sliced Apple, whatever you have. It is great.

    • I find it interesting that you lump stevia & honey into a sugar category. Sweetener-yes, sugar-no. One has nothing to do with the other.

  348. 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?

    • 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!

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

    • I would think port tenderloin would be too lean for a dish in a crock pot.

    • 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.

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

    • 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.

    • I used a pork tenderloin and it was tender and everyone loved it. It doesn't shred, which is fine. Was perfect with the fig vinegar!

    • I always use pork tenderloins in the crockpot. Turns out wonderful!

  350. Suggestions for leftovers?

  351. 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

    • 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!

  352. 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!

  353. 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 ??

  354. When do you add the red pepper flakes?