Slow-Cooker Herbed Balsamic Pork Roast
•One, 3-5 pound pork roast (shoulder or loin are great)
•1 cup balsamic vinegar
•¼ cup honey
•2 teaspoons dried rosemary
•3-4 sprigs fresh thyme, or ½ teaspoon dried thyme
•2 bay leaves
•2 teaspoons sea salt
•¼ teaspoon ground black pepper
1.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 hours, depending on the size of the roast. (I put mine in frozen and it was done in 4 hours, but I left it for longer so it was more fall-apart tender*.)
2.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 and serve.
3.Note: 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. We’ve done both ways and like them equally. It’s a great thing to make when you’re having company for dinner.
Tonight I’m serving with Mashed Cauliflower, Green Beans and Garden Salad.