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.
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!
- 1 3-4 pound pork roast
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, chopped
- 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.
From the Add a Pinch recipe archives. Originally published 2012.