Shredded pork roast is a family-friendly classic, especially with some balsamic vinegar in the mix to brighten up the flavor a little, and just enough red pepper flakes to make it pop. If you’re using a fattier pork roast, like a shoulder roast, the vinegar is also a welcome way to cut the fattiness of the meat a little, so it isn’t overwhelming.
The honey is optional, but it does add to the flavor if you decide to use it, and just one tablespoon for four servings really isn’t a lot of sugar. Even if you choose to leave it out though, the pork will still be delicious, and it’s so convenient: using the slow-cooker means you don’t have to be tied down while it’s in the oven.
This would make a great choice of recipes to make ahead and eat all week: since you can transform it to so many different things, it’s harder to get bored of it. Try it as filling for cauliflower tortillas, or a stuffing for loaded baked potatoes (or sweet potatoes, if you’d rather). Or just eat it plain with some roasted cauliflower or broccoli. It’s also a good on salads – you can easily make it all kinds of ways to keep the dinner rotation interesting.
Slow Cooked Balsamic Pork Roast Recipe
Protein: 45g / %
Carbs: 10g / %
Fat: 8g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. boneless pork roast;
- 1 onion, sliced;
- ½ tsp. garlic powder
- ½ tsp. red pepper flakes
- 1/3 cup chicken stock;
- 1/3 cup balsamic vinegar;
- 1 tbsp. honey; (optional)
- Sea salt and freshly ground black pepper;
- In a bowl, combine the balsamic vinegar, chicken stock, and honey.
- Season the pork with the garlic powder, red pepper flakes, and salt and pepper to taste.
- Put the sliced onion in the slow cooker, and place the pork on top.
- Pour the balsamic vinegar mixture all over the pork, and cook on low for 6 to 8 hours.
- Shred the pork with a fork, combine with the sauce and serve.