Incredible thick, sweet and tangy honey balsamic sauce over slow-cooked pulled pork — my absolute favorite way to do pulled pork! Perfect for summer or an easy weeknight meal!
So I like to think I’ve come a little ways since my days of quickly snapping a picture of my supper for the blog before diving in. But I have to admit, the though of photographing a big hunk of brown meat makes me a little nervous.
It didn’t help that I laid down on the couch when the girls went for a nap and opened my eyes at 5:00.
Luckily, I didn’t have much work to do on this incredible pulled pork.
It’s always a little interesting trying to get some photos of something we’re eating for supper before it’s totally cold and unappetizing, especially as I’m rushing and trying to make it look like I didn’t just sleep until 5:00pm when the hubs gets home from work.
“Girl, go and start cleaning up your toys!”
“I can’t mom, I have to take pictures!”
Things get a little crowded in our dining room as we’re both maneuvering around the toys on the floor, trying to get a good shot of our supper in between periods of dark cloudiness and too-bright sunshine.
Anyway. We made it.
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.
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.
This is my favourite pulled pork recipe out there.
In the world.
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.
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!
*Post and photos updated May 28, 2015
Serve with these Light Creamy Dill Scalloped Potatoes!
- 3-4lb boneless pork roast
- 1½ cups water
- 2 tsp seasoned salt
- 2 tsp garlic powder
- 1⅓ cup balsamic vinegar
- 1 cup ketchup
- ½ cup packed brown sugar
- ½ cup honey
- 1½ tbsp Worcestershire sauce
- ¾ tsp salt
- a pinch of black pepper
- 1½ tsp minced garlic
- Add the roast to a slow cooker. Top with water, seasoned salt and garlic powder. Cook on low for 10 hours or until falling apart.
- Just 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.
- Boil over medium heat for about 15-20 minutes, until thick and syrupy.
- Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.
Need a side dish? How about these Easy Skillet Scalloped Potatoes!
You might also like this Slow Cooker Mongolian Beef!
Try these other slow cooker meals!
Asian Pork Tenderloin with Ginger Glaze from The Food Charlatan.
Slow Cooker Pork Chile Verde from Mariah’s Pleasing Plates.
Slow Cooker Barbecue Ribs from The Gunny Sack.