A slow-cooker is just one of the best inventions in the kitchen! How fabulous is it that you can throw some ingredients in there & have a fabulous dinner hours later without much prep in the minutes leading up to dinner? Love it! And this dish is fabulous for a special guest dinner or just with your family and easy enough to do on a weeknight.
This recipe is an original by Lindsey over at Café Johnsonia. If you aren’t subscribing to her amazing blog, you should ‘cause she has amazing stuff going on over there!
We used a pork shoulder roast and it turned out fall-apart tender with a rich balsamic flavor. My family absolutely loved it with a side of mashed potatoes and salad. The balsamic flavor is quite strong and I might replace a little bit of the vinegar with water next time and see how it comes out, but it was definitely a hit here and the leftovers can be used in a variety of ways.
Slow-Cooker Herbed Balsamic Pork Roast from Café Johnsonia
3-5 lb. pork roast
1 cup balsamic vinegar
1/4 cup honey
2 tsp. dried rosemary
a few sprigs fresh thyme (or 1/2 tsp. dried)
2 bay leaves
2 tsp. salt
1/4 tsp. black pepper
- Place pork roast in the slow cooker and top with the other ingredients. Cook on low for 6-8 hours, or high for 4-6, depending on the size of the roast.
- Remove the cooked roast from the slow-cooker. Cover and keep warm. Pour the accumulated juices and vinegar into a saucepan and bring to a boil. Let it reduce by about half. Slice the roast and pour the sauce over the top. Serve.
*If you let the roast cook even longer, it will shred easily with a fork and makes delicious sandwiches. Don't reduce the liquid, it will be absorbed into the shredded meat.
Average Fork Rating: 4.4
Mr. Diner: 4
Mrs. Diner: 4
Amazing Diner: 5
Sweet Diner: 5
Little Diner: 4