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 pork roast has a bone in it, will that affect the cooking time? Should I try to cut out the bone?
Hi Lindsey,
I’d just leave the bone in and go for it! It should be fine. Enjoy this and have a wonderful supper! Thanks so much!
Could you use a pork butt for this and make in an electric pressure cooker?
You can! My pressure cooker balsamic roast recipe can be used, if you’d like.
I love balsamic ANYTHING and the hubby loves pork anything. I think this is meant to be!
I think you both will love it, Erin! It’s one of our family favorites! Thanks so much! xo
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!
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.
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!
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
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.
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!
Low = warm.