Slow Cooker Balsamic Pork Roast
I was in my kitchen earlier this week and happened to notice the bottle of balsamic vinegar I keep near the stove. I realized it had been a while since I've cooked anything using it, and started thumbing through my recipe lists to find something to try. I also had a lot of things going on and didn't want to spend a lot of time cooking, so when this recipe popped up I said "perfect!".
This dish starts out by cooking a basic pork roast with a seasoning rub in a slow cooker. The good stuff comes at the end of the cooking when it's topped with a glaze made from balsamic vinegar and a few other ingredients. Slice it up, serve with a couple of sides and some extra glaze if you wish, and you have a very easy meal with an unmistakable taste.
Adapted from Recipe Teacher
A delicious pork roast prepared in a slow cooker and topped with a tangy glaze, this is perfect for those days when you don't have a lot of time to work in the kitchen.
Adapted from Recipe Teacher
- 2 pounds pork loin roast, boneless
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth or stock
- 1 tablespoon Worcestershire sauce
- 3/4 cups balsamic vinegar
- 1/4 cup liquid from slow cooker (see instructions)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
To make the seasoning rub: in a small bowl combine brown sugar, onion power, garlic powder, salt, and red pepper flakes (if desired).
Place the pork roast in the slow cooker. Coat the outside of the pork with the rub; it's okay if some of it does not stick to the meat. Add the chicken broth and Worcestershire sauce to the slow cooker.
Cook on Low setting 5-6 hours or until pork is cooked through. Do not undercook. When finished, remove roast from the slow cooker and allow to rest. Save 1/4 cup of the liquid from the slow cooker and discard the rest.
When the pork is almost finished cooking, in a saucepan combine the balsamic vinegar, honey, brown sugar, garlic, and the liquid saved from the slow cooker. Heat to boiling, then reduce to a high simmer and and cook until it thickens, stirring frequently (depending on temperature, this could take 10-20 minutes). Remove from heat and allow to cool and thicken more.
Brush the glaze over the pork roast (try to include the bits of garlic while brushing). Set remaining glaze to the side to use when serving.
Serving Size 5 ounces
Servings 6
- Amount Per Serving
- Calories 272kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 1.8g9%
- Cholesterol 110mg37%
- Sodium 568mg24%
- Potassium 701mg21%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 0.1g1%
- Sugars 11.1g
- Protein 40.2g81%
- Calcium 20 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The original instructions called for reducing heat and cooking the glaze 5-10 minutes, but it may not thicken much. Increase the time and temperature, stirring constantly and being mindful not to scorch the glaze.