Adapted from emilycancook.blogspot.com
lbs (give or take) boneless pork loin roast (not tenderloin) rinsed, dried, and trimmed of excess fat and silver skin-blech!
t ground sage or poultry seasoning
cloves garlic, finely minced
cup chicken broth (or water)
cup brown sugar
cup balsamic vinegar
T soy sauce
In a small bowl, combine all ingredients listed under pork and rub thoroughly all over prepared roast. Place in slow cooker and pour in 1 cup of chicken broth (or water). Cover and cook on low 6-8 hours. Near the end of cooking time for the roast remove pork from the slow cooker , shred into medium-large pieces, and place back in juices while you move on to the sauce. Combine all the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce heat and let simmer, stirring occasionally, until it thickens. (doesn't take long) Arrange shredded pork on serving platter, spooning some of the juices over it. Then drizzle generously with balsamic glaze and serve.