Slow Cooker Pork Roast with Balsamic Vinegar and Herbs
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
A flavorful, tender pork roast slow cooked to perfection. Reduce the cooking liquid for a tasty, tangy sauce or gravy to serve with the roast.
Ingredients
  • 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
Instructions
  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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/01/slow-cooker-herbed-balsamic-pork-roast.html