Slow-Cooker Herbed Balsamic Pork Roast

By vealam

Ingredients

• One , 3-5 pound pork roast (shoulder or loin are great)
• 1 cup balsamic vinegar
• 1/4 cup honey
• 2 teaspoons dried rosemary
• 3-4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper

Details

Servings 6
Adapted from cafejohnsonia.com

Preparation

Step 1

Place pork roast in the slow cooker and top with the other ingredients.  Cook on low for 6-8 hours, or high for 4-6 hours, depending on the size of the roast.  (I put mine in frozen and it was done in 4 hours, but I left it for longer so it was more fall-apart tender*.)

Remove the cooked roast from the slow-cooker.  Cover and keep warm.  Pour the accumulated juices and vinegar into a saucepan and bring to a boil.  Let it reduce by about half.  Slice the roast and pour the sauce over the top and serve.

Note: If you let the roast cook even longer, it will shred easily with a fork and makes delicious sandwiches.  Don’t reduce the liquid, it will be absorbed into the shredded meat.  We’ve done both ways and like them equally.  It’s a great thing to make when you’re having company for dinner.