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.
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.
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.
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!!
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!
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!
I assume the roast is thawed not frozen then?
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!
I’m so glad you enjoyed it, Rachel!
Do you use a boneless pork roast or a bone-in roast?
You can use either. I generally like to use bone-in.
This looks To. Die. For. I want this on my plate right now!
Thanks so much, Amanda. xo
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!