Herbed Balsamic Roast Pork

Lindsey Johnson has created a great recipe. The pork came out tender, moist and the perfect amount of sweet. I let the roast cook longer so it shredded with a fork and didn't reduce the sauce. It was awesome for tacos. Don't worry if you don't have a slow cooker, you can use a Dutch oven too. 

Ingredients:

One, 3-5 pound pork roast (shoulder or loin are great)
1 cup balsamic vinegar
1/4 cup honey
2 teaspoons dried rosemary
3-4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
2 bay leaves
2 teaspoons sea salt
1/4 teaspoon ground black pepper

Instructions:

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*.)

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.

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.

Serves 6-10 depending on size of roast

Preparation time: 10min

Total time: 6hours including cooking time. May take less or more time depending on size of roast and slow cooker settings.