Every time I try a new pulled pork recipe I think I have found the ultimate recipe.
In reading the recipe I was skeptical of the honey/balsamic mixture…there is a lot of balsamic vinegar in this glaze.
But I decided to try it anyway.
And I’m glad I did!
It was hands down a family favorite and on my make again list!
To make it over the top don’t forget to make the Mustard Slaw to go with it!
2-3 lbs. Boneless Pork Roast
3 Cloves Garlic, minced
1 1/4 Water
1 c Balsamic Vinegar
3/4 c Ketchup
1/3 c Brown Sugar
1/3 c Honey
1 Tbl. Worcesershire Sause
1 1/2 tsp. Seasoned Salt
1 1/2 tsp. Onion Powder
1 tsp. Garlic Powder
Place pork roast in the bottom of your slow cooker. In a medium bowl, whisk together water, seasoned salt and garlic powder. Pour mixture over pork.
Cover slow cooker and cook on low for 8-10 hours (or on high for 4-5).
In the last 30 minutes of cooking, combine minced garlic, balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce and onion powder in a medium saucepan over medium-high heat. Whisk everything together, then bring to a boil.
Cook for 15 minutes, or until thickened and able to coat the back of a spoon.
Once desired doneness is reached, remove pork from slow cooker and shred with 2 forks. Drain cooking liquids from and return pork to slow cooker, then stir in 1/2 honey balsamic sauce.
Serve, garnished with extra sauce, with burger buns.