Slow Cooker Balsamic Pork Roast Recipe
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This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor!
I love popping something into the slow cooker in the morning knowing that in the evening, I’ll be able to serve my family a wholesome supper that they’ll love.
For years, I’ve turned to my balsamic marinade that I’ve used with my balsamic beef, balsamic pork tenderloin, and even my balsamic chicken.
It is simple to pull together, only contains items that I routinely have in my pantry, and is out of this world delicious!
One of the meats that I especially love to use it with is pork roast. I use the same cooking method as with my pork roast recipe that practically falls apart when you look at it, but the balsamic marinade helps to tenderize and flavor the meat for one more incredible dish!
The balsamic pork roast is perfect served alongside vegetables or a salad or creamy mashed potatoes for a traditional supper or even stuffed into your favorite bun as a pulled pork sandwich that doesn’t require any additional sauces.
Of course, I always recommend reserving the cooking juices from the slow cooker and reducing them on the stove for spooning over the dish. It just amps up the flavor even more!
Here’s my Balsamic Pork Roast recipe. I hope you love it as much as we do!
Slow Cooker Balsamic Pork Roast Recipe
Ingredients
- 1 (3-4) pound pork roast
- 1 cup beef stock , or broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
Instructions
- Place pork roast into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork roast.
- Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks.
- Internal temperature of pork roast should be between 190º F and 205º F.
- Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
- Store remaining gravy in an airtight container in the refrigerator for another use or pour into a saucepan over medium heat and reduce by half to serve alongside your pork roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Could I use white balsamic reduction instead of the watery balsamic vinegar? I’m worried I don’t see any leaves on my regular balsamic vinegar….
I’m sorry but I haven’t tried the white balsamic reduction in this recipe, Libby.
Not to diminish your recipe..
But if you slow cook anything for 8-14 hrs.. How can you go wrong?
I need quicker results.
But I am doing good it now!!!
Maybe for oy 6 hrs. though.
Thank you🙏💕
This has such a wonderful flavor!! I make it often.
Hello, it looks amazing! Can i do it with pork neck instead of pork roast?
Thank you
Made this yesterday – perfect Sunday meal. Very tasty and simple to make. Enjoyed it. Went will with mashed spuds.
I’m so glad you enjoyed it! xo
This is absolutely delicious! Even left over!
So glad you enjoyed it, Jalaine! xo
Wow! This turned out fantastic.
I’m so glad you enjoyed it! xo
If i couook this on high for 5 hours ypu think it will still tuurn put okay
I was looking for a suitable recipe and this looked interesting. As I was only cooking for two, I re-calculated the quantities to have the same proportions in smaller amounts, and used it to marinate some diced pork shoulder.
I then cooked it in a roasting bag, in the slow cooker, adding some quartered shallots and some chopped tomatoes. The smaller amount of meat let me get away with a shorter cooking time, but the flavours were still absolutely what I was hoping for!
I love your modifications, Dan! It sounds fabulous! xo
Going to give this a whirl today… 🙂
Hope you enjoy it, Donna! Thanks!