Honey Balsamic Pulled Pork

Am I the only one out there who can’t stand the smell of balsamic vinegar? That is some powerful stuff. It makes my head hurt a little bit.

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So I had made these Balsamic Honey Pulled Pork Sliders from Your Homebased Mom once before, and I thought the exact same thing: “That sauce smells potent — how can it actually taste good?!”

The truth? It’s incredible. INCREDIBLE.

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This is my favourite pulled pork recipe out there.

Ever.

In the world.

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I changed the sauce up a bit from Your Homebased Mom’s recipe because I’m just not a big fan of mustard. I also increased the amount overall and decreased the vinegar just a touch.

It is so easy just to throw a roast in the slow cooker in the morning, and then when suppertime rolls around the only thing you have to do is make the sauce. I mean, you could make a side to serve with it, but we don’t.

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When this pulled pork is on the table, I don’t need anything else getting in my way.

Try it. Maybe it’ll be your favourite pulled pork, too!

Honey Balsamic Pulled Pork

Prep Time: 5 minutes

Cook Time: 10 hours, 20 minutes

Total Time: 10 hours, 25 minutes

Yield: roughly 12 sandwiches, depending on the size of roast and buns

A new take on pulled pork that is sweet and sour! This dark, thick syrup-like sauce is incredible -- a must-try!

Ingredients

  • 3-4lb boneless pork roast
  • 1 1/2 cups water
  • 2 tsp seasoned salt
  • 2 tsp garlic powder
  • 1 1/3 cup balsamic vinegar
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 1 1/2 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • a pinch of black pepper
  • 1 1/2 tsp minced garlic

Instructions

  1. At the roast to a slow cooker. Top with water, seasoned salt and garlic powder. Cook on low for 10 hours or until falling apart.
  2. 20 minutes before your roast is ready, add the rest of the ingredients (vinegar through garlic) to a medium saucepan and bring to a boil over medium heat.
  3. Boil over medium heat for about 15-20 minutes, until thick and syrupy.
  4. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.
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Comments

    • Ashley says

      Sorry — yes, I would definitely drain the meat juices before adding the sauce so it’s not diluted!

  1. Susan says

    Can’t believe someone else doesn’t like the smell. My husband said that it was in my head. I have, however, gotten past it long enough to try it in a peach cobbler recipe several years ago. It does something divine to food that I had to admit.

    • Ashley says

      Haha, thanks Jess! I like it IN stuff, but boiling it for 20 minutes makes my head hurt a little :)

  2. says

    I love the simplicity of slow cooker meals! It just makes life sooo much easier! And I am totally with you on the balsamic vinegar! I love it with some fresh tomato and mozzarella but if I am going to make a balsamic reduction I usually pull the hot plate out of the pantry and plug it up outside so the whole house doesn’t smell like vinegar!
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