Slow Cooker Balsamic Pork Roast Recipe

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor!

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor! // addapinch.com

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor! // addapinch.comI 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!

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor! // addapinch.com

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!

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor! // addapinch.com
Yield: 4 -6

Slow Cooker Balsamic Pork Roast Recipe

Total Time 10 hours 5 minutes
Prep Time 5 minutes
Cook Time 10 hours
This Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor!
4.75 from 8 votes
Did you make this recipe?

Ingredients

  • 1 3-4 pound pork roast
  • 1 cup beef 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

Directions

  1. 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.
  2. 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.
  3. Internal temperature of pork roast should be between 190º F and 205º F.
  4. 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.
  5. 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.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

This Slow Cooker Balsamic Pork Roast makes for a family favorite meal that everyone will love. So simple and so full of flavor! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

42 comments on “Slow Cooker Balsamic Pork Roast Recipe”

  1. Love your best chocolate cake recipe ever! It truly is.

    So just to be clear on the pork roast–the cooking time is 8 to 10 hours on low and then up to another 4 hours on warm? So the total cook time is 12 to 14 hours? Are you looking for the pork’s ease of pulling it apart to determine its done or does it take that long to get the internal temperature of 190 to 205 degrees?

    • Hi Kelly,
      I’m so glad you enjoy the cake. It’s definitely a favorite here, too.

      For the pork roast, yes, I like to cook it low and slow and then leave it on warm for that period of time. It makes for a mighty delicious pork recipe that practically just falls about when you look at it! Ha!

  2. This looks To. Die. For. I want this on my plate right now!

  3. Do you use a boneless pork roast or a bone-in roast?

  4. Hi! This looked so awesome that I made it last night. It was great to come home to a wonderful smelling house with my dinner in the crockpot. One thing I will note is that the fattier pieces were by far the tastiest, so when buying the pork roast, don’t look for the leanest piece. It was a great recipe! Five stars!

  5. I assume the roast is thawed not frozen then?

  6. Wonderful pork recipe! I had a 3 pound boneless pork loin in my freezer that was begging to be prepared….actually have a neighbor that recently broke her wrist so decided this would be a good meal to share with them for dinner. I cut the 3 pound roast in half prior to putting in my crock pot and I also peeled and quarter about 6 potatoes and put those in the bottom of my crockpot then put the 2 pieces(thawed) pork loin on top of the tators and poured your awesome balsamic mixture over the top. It was a perfect meal and I might add the potatoes picked up the wonderful flavor too. I served roasted brussels sprouts as a side along with the potatoes. This recipe is a keeper!

  7. This looks scrumptious! I’d love to try it, but I have never used balsamic vinegar because I don’t know which kind to use. There are some really cheap ones and then some outrageously expensive ones. Which one(s) do you recommend? Thank you for your time and trouble!

    • Hi Sophie,
      For this roast, I definitely am not using artisan style balsamic vinegar (the super expensive kind), but am using a balsamic vinegar from my grocery store. I tend to rely more on the leaf rating for balsamic vinegar vs using a specific brand. Here’s how the leaf rating works:
      1 leaf – more vinegar and acidic, better for dressings, etc.
      2 leaves – great for sauces and marinades, you’ll get more sweetness than with 1 leaf
      3 leaves – great for meats and fish and you definitely taste the sweetness of the balsamic.
      4 leaves – great with fruits and ice cream, very sweet

      So, with that said, I tend to gravitate toward balsamic vinegar that shows 2 or 3 leaves on the bottle for this recipe. It will have an overall sweeter flavor and not as acidic or vinegar after taste.

      I hope that helps!

  8. Robyn, thank you so very much for your quick reply and your very helpful explanation! That will help tremendously! I can’t wait to try this!! It looks so good!!
    You are a sweetheart!!

  9. Thank you for the info about how to select a proper balsamic vinegar. I’ve not used it often…mostly due to not knowing how to select one or what to look for. The pork recipe looks to be fabulous. I am looking forward to trying this for my family.

  10. My crock pot has no warm setting – only high and low. How would you adapt the timing for this?

    Also, my balsamic vinegars have no leaves on the bottle. Each indicates a 6% acidity. Is that too much acid? I don’t like a vinegary taste. My husband bought these for his salads but since I don’t use much vinegar I don’t know how to judge them.

  11. Low = warm.

  12. I saved this recipe and today decided it was time to give it a try. I’m so sorry I waited so long – Robyn it was WONDERFUL. Thanks for sharing!

  13. Tried this today – so yummy and full of flavour. Can’t wait to make it again. All the above
    comments were not exaggerating!!

    • U;n trying this recipe today. Howevr, I’m not expecting much since I don’t have any honey to add to it. Also, I put it in the crock pot last night ob low and just added the balsamic vinegar today. Since I didn’t have any honey, I substituted a spoon full of sugar.

  14. Hello Robyn,
    THIS is for dinner tonight. THANK YOU!

    PS- when typing in ‘pork roast in crock pot’ you came RIGHT Up in my search in the tool bar. How’s that for excellent SEO. 😉

    Sylvia

  15. This looks wonderful but I don’t have 14 hours and I really would like to try it tonight. Do you ever sear it first? Would that reduce the time a bit?

    • Hi Tricia,
      You definitely want to give this recipe the full cooking time to get the pork roast at the level of tenderness I think it needs. I don’t sear it and just let it cook low and slow in the slow cooker. It becomes heavenly tender and delicious!

  16. I don’t own a crock pot. I bought a 2.5 pound pork roast and have no clue what to do with it … Do you think I could put this in the oven? Or should I just buy a crock pot?

    • If you have a 5-8 quart covered stock pot that is oven friendly (I have several: a stainless steel, a cast iron and a ceramic iron stock pot), just cook at 225 degrees for about 6 hours. Place aluminum foil around stock pot cover to ensure a tighter fit. This will keep moisture inside. Check the roast at 4 hours and add more chicken stock or water if it has dried out. Continue to bake until the roast pulls apart easily with a fork (falls apart really).

      1.5 hours before it is done, you can throw in carrots and potatoes into the pot, hopefully into the pool of moisture at the bottom. You will love how they are flavored with the flavors of the pork roast.

  17. Super easy to make and extremely tender! I left it in crockpot all day (>12 hrs) without fussing with it at all and it turned out great. Served it with sweet potatoes and mushrooms. Will make again!

  18. I love balsamic ANYTHING and the hubby loves pork anything. I think this is meant to be!

  19. Could you use a pork butt for this and make in an electric pressure cooker?

  20. My pork roast has a bone in it, will that affect the cooking time? Should I try to cut out the bone?

  21. Going to give this a whirl today… 🙂

  22. 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!

  23. If i couook this on high for 5 hours ypu think it will still tuurn put okay

  24. Wow! This turned out fantastic.

  25. This is absolutely delicious! Even left over!

  26. Made this yesterday – perfect Sunday meal.  Very tasty and simple to make.  Enjoyed it.  Went will with mashed spuds.  

    Rating: 5

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