The BEST pulled pork! Slow Cooker Honey Balsamic Pulled Pork with an incredible thick, sweet and tangy honey balsamic sauce! Easy crockpot dinner. Includes step by step recipe video.
PIN IT FOR LATER
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.
When I make this honey balsamic sauce, I think 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.
Ever.
In the world.
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. Just some fresh buns and allllll that dark, drippy sauce!
Try it. Maybe it’ll be your favourite pulled pork, too!
Looking for more slow cooker pork recipes? Try this Slow Cooker Pork Tenderloin!
*Post and photos updated May 28, 2015
Slow Cooker Honey Balsamic Pulled Pork
Ingredients
- 3 lb 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
- 2 tbsp Worcestershire sauce
- 3/4 tsp salt
- a pinch of black pepper
- 1/8 teaspoon red pepper flakes
- 2 tsp minced garlic
Instructions
- Add the roast to a slow cooker. Add the water, seasoned salt and garlic powder. Cook on low for 8-10 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.
Nutrition (this is an estimate)
Lauretta says
I think this was great but I was a little confused. It said to “top with water” so at first I put my pork in and filled my slow cooker with water. Then someone else was like maybe they mean just add the water on top? So I dumped it and just added the 1 1/2 cup. Maybe change it to say add the water and garlic inside the slow cooker. It was slightly confusing. Thanks!
Ashley Fehr says
Thanks for your feedback! I will adjust the wording
Lisa Stanley says
Hi. I was thinking of putting the sauce in the crock pot while the roast cooks. Will that work or will it burn or be too sweet or…? Thanks.
Ashley Fehr says
I prefer to add it after as the juices from the pork don’t dilute the sauce. The slow cooker can make flavors dull over time and with the long cook time it may have a burnt taste by the end too.
Hailey Howell says
I’m wondering the same thing…
Lisa ji says
I only have balsamic vinaigrette. I was wondering if I could use that?
Ashley Fehr says
You can try but it won’t be quite the same.
Shelly Torres says
I have a question – I am making this today and I am very excited. Do I put the slow cooker on high or low temp for the 8 hours? I’m guessing high but I don’t want to over cook the meat, that’s why I thought I should ask 🙂
Debbie says
Low if cooking for full 8-10 hrs. High if cooking 4-5 hrs. My family loved, loved, loved this recipe! 5 ⭐️.
Ashley Fehr says
Sorry for the confusion! It should be low 🙂
Pam Swift says
If you doubled the weight of the pork roast in the crockpot, would cook time be the same? I know I would double the ingredients for sauce and ingredients put in with the roast to cook. Just not sure if I need to adjust time of cooking the roasts.
Ashley Fehr says
You may need a longer cook time because it will be more full, unless you use a much larger crockpot
Hannah Toews says
Made this for Brielle’s first birthday party yesterday and it was a huge hit! I’ve already sent the recipe to a couple people who asked for it! I made an 18lb pork shoulder in two crockpots and had one whole crockpot left over and A LOT of sauce leftover too, but we’ll find other ways to use it for sure! We already used it in a stir fry today and it turned out great!
Ashley Fehr says
Oh that is awesome! I’m so glad you guys liked it! It should freeze really well, too, if you don’t want to eat it all now!
Tisha says
Hi there. I am making this tomorrow and I was wondering about the honey. Does it matter if it is raw honey or clover honey? Thanks so much. I can’t wait to try this I LOVE balsamic vinegar.
Ashley Fehr says
I can’t say I’ve ever had clover honey so I can’t say for sure, but I think it would work fine!
Tisha says
This was absolutley delicious! My sauce didn’t seem to get very thick but WOW what flavor. This recipe is a definite keeper!! Thank you for sharing.
Ashley Fehr says
Thanks Tisha! I’m so happy to hear that!
Sandy Thomas says
I got an instant pot for Xmas and am thinking of converting this recipe for a dinner guest tomorrow night. Anybody want to help me estimate the timing? I love how tender meats turn out! And I’ve used my slow cooker for over 30 years, so no offense intended.
Ashley Fehr says
I love pulled pork out of the Instant Pot! I would probably cook for somewhere between 55 and 90 minutes, depending how large your roast is and if you cut it into smaller pieces.
Rachel says
I’m going to try this with a 3 pound roast in my pressure cooker today. So would you suggest 55 minutes?
Ashley Fehr says
I would cut it down into 1 lb chunks, and then cook between an hour and an hour and twenty minutes
Anna says
What seasoned salt do you use? I’m also struggling to get hold of red pepper flakes, can I just leave them out?
Ashley Fehr says
I use Lawry’s seasoning salt. Sometimes red pepper flakes are called red chilis or something of that sort — you can definitely leave them out and add in something else for a bit of heat if you want it!
Megan says
Is it ok to use a bone in pork shoulder??
Ashley Fehr says
Yes, definitely! It just might take a little longer to cook.
Lynda Henshaw says
I found it a bit too vinegary I would put in a lot less balsamic next time, otherwise lovely
Ashley Fehr says
Thanks! You can definitely adjust to your tastes 🙂
Tia says
I have no other vinegar than distilled white will this work?
Ashley Fehr says
I wouldn’t use white vinegar in this particular recipe
Lacey says
This looks great! Thanks for sharing. I’m making it now. This might be a dumb question, but what do you use the extra sauce for after you split it in half? Do you think I could just halve the sauce recipe and pour all of it on the pork?
Ashley Fehr says
Definitely! It will just be extra saucy. I sometimes just serve the rest with the sandwiches for dipping, too!
Vickie Shepherd says
So I’m looking for a pulled pork recipe that I can use to serve 25-30 people and cook it in my roaster. I’m not sure how much meat to cook so I’m sure I have enough. Plus I am wondering if this recipe will be ok in my roaster instead of a slow cooker. Thank you!
Ashley Fehr says
I honestly can’t say I’ve made pulled pork in a roaster — the slow cooker just gets it so tender! If it was me I would probably cook a few roasts in the slow cooker, then transfer to a roaster with the sauce and reheat on a low temperature. I think a good average is 1/4-1/3 lb of meat per person, depending on what else you’re serving.
Kaye says
Thanks for sharing! It may be a tad too sweet for my taste but I may try brushing it on some chicken wings I’m also grilling tonight. Thanks!
Ashley Fehr says
Oh great idea!
Nicole says
Hi Ashley,
I’m going to try this for supper tomorrow. I usually have a creamy dressing coleslaw with pulled pork. Do you think this will be ok with this recipe as well? If so, do you have a good recipe for that as well? 🙂
Ashley Fehr says
I think it would go really well! I’m not much of a cole slaw person myself so I don’t have my own recipe, sorry! I hope you enjoy it!
Mandy White-Rogers says
Oh my goodness. I just made this and followed the recipe almost exactly, EXCEPT I used pork tenderloin rather than pork roast, cooked it in an electric pressure cooker rather than a slow cooker, and added 1 cup of chicken broth instead of 1 1/2 cup water. I actually sprinkled the garlic powder and seasoned salt over the pork tenderloin and laid it in the pressure cooker after I poured in the chicken broth in (so the seasoning would not get rinsed off). I then pressure cooked it for 50 minutes and let the pressure release slowly rather than a quick release. While the pressure was releasing naturally, I made the sauce exactly as directed. Then, I shredded the pork tenderloin with 2 forks and poured half the sauce over it and mixed it well and used the remainder for . IT IS DELICIOUS!!! IT IS DEFINITELY KEEPER! SIMPLY DELISH! Thank you so much for sharing this recipe, Ashley!
Ashley Fehr says
I am so happy to hear that! I’ve only had my pressure cooker a few months so I haven’t made this in there yet, but I’m definitely going to try now!
Theresa says
I can’t stand balsamic vinegar so almost didn’t try this. Wow! It is so good! I couldn’t decide what to do with a pork roast I made in the crock pot a few days ago. I am not a fan of barbecue sauce and didn’t care for the pork plain. This was soooooo good. I saved to my Pinterest “tried and liked it”. It is definitely a keeper.
Ashley Fehr says
Thanks Theresa! I’m so glad you liked it! This is definitely our favorite way to do pork these days 🙂
Ilse says
Hi, this looks so amazing. How can you make it without a slow cooker?
Ashley Fehr says
Thanks Ilse! I’m not sure that I would. The slow cooker makes the pork so, so tender. Do you have a pressure cooker of any kind? That would also make some pretty tender pork. Chicken would also be good with the sauce and a little easier to make without a slow cooker.
Chi Chi says
I have made this several times and I thought I left a comment but I guess not. I am terrible at remembering recipes so I always have to come back here. Anyway, I wanted to add that this pulled pork is KILLA as a pizza topping! I always have sauce remaining so I ladle a little bit of that onto the dough in place of sauce. Add whatever else you think may be good; we add a mild cheese, caramelized onions and it’s amazing. Please do not ever delete this recipe from the internets, as I would probably cry. LOL Just kidding, I am going to print it out this time!
Ashley Fehr says
Lol! I’m so glad you like it! I can’t believe I’ve never put it on a pizza — that sounds amazing!
Heather W Williams says
Such a great sauce!! I made it with only a cup of balsamic, all I had, and it was delicious. I seasoned the meat like a dry rub and seared the roast in olive oil on all sides then put it in the oven on convection roast at 300* for 30 minutes then reduced the heat to 225* for 3 hours. I replaced 1/2 cup of water with apple cider and added a bunch of fresh rosemary to the cooking liquid. When I opened the lid, the meat fell apart it was soo tender and moist. I am making a broccoli slaw with apples, cranberries and pecans as a side. Then leftovers will be making pulled pork nachos!! Can’t wait…
Ashley Fehr says
THanks Heather! It is my favorite pulled pork recipe!
Darci says
Do you have the nutritional information for this recipe by chance ?
Ashley Fehr says
I don’t, sorry! I’m hoping to be adding more in the new year, but this is a great calculator in the meantime: https://www.myfitnesspal.com/recipe/calculator
julia says
Hi Ashley,
thank You very much for Your advice! I think I will start with a 6 qt.
I am looking forward very much to trying Your recipe 🙂
Ashley Fehr says
I hope you like it!
julia says
Hi Ashley,
this recipe sounds delicious! Would You tell me how large Your crockpot is? Because I am about to buy one. I need one for a large family (maybe 8 liters) and I am wondering if I can use it for smaller amounts for, let´s say, 2 people, too, with a smaller amount of ingredients.
Ashley Fehr says
Hi Julia! I actually have a 2.5qt, a 4qt and a 6qt. For this recipe I always use my 6qt and it’s a great size! I think the 6qt would be big enough to feed most large families, but I really love having a variety of sizes for options. I would maybe start with a 6qt (or 8, depending on how many servings you want to make at once!) and then add another to your collection if you need.
Rachel says
Hi! I’m just wondering if it would be okay to leave it in the crock pot for closer to 11 hours instead of 10. I leave for work at around 7:15am and don’t get home until around 6:10/6:15pm.
Ashley Fehr says
Hi Rachel — sorry I just saw this! You can absolutely leave it longer. There are a few ways to help adjust cooking time. If your slow cooker is generally cooler (meaning, you usually find you have to add time to most slow cooker recipes), then the extra hour won’t matter. If your slow cooker is hotter (meaning you usually find recipes are done sooner than the recipe calls for), you can add the roast frozen to the slow cooker and it won’t dry out if it’s left for longer. I’ve done this lots when I worked away from home and it worked so perfectly! If you have a cooler slow cooker I wouldn’t recommend a frozen roast though. It all just depends! I hope that helps!
Rachel says
Yes, that definitely helps! Thank you very much!! 🙂
Ashley Fehr says
Awesome! Let me know how you like it!
Maggie says
This was SO, SO, SO good. Oh my gosh. I’ll make this often. Thank you so much for sharing such an easy and delicious recipe.
Ashley Fehr says
Thanks Maggie! It is by far our favorite way to do pork!
Leigh says
Can you cook it on high to do it a little faster? If so, how many hours? 6?
Ashley Fehr says
You could but I never really recommend that with a big chunk of meat like a roast. I would break it down into smaller pieces and try cooking on high for half as much time.
Tara says
I made this yesterday and it was absolutely delicious! My husband said it was restaurant worthy!!! This is now my favorite pulled pork recipe. Goodbye barbecue sauce!!!
Ashley Fehr says
I am so happy to hear that! This is my FAVORITE pulled pork recipe!
Hayley says
I’d like to sub maple syrup for honey. What digit think? Thanks!!
Ashley Fehr says
I think it should work fine! It will definitely have a noticeable maple flavor as the honey is a main component, but I don’t think that’s a bad thing!
anna noland says
in your directions section there is a mispelling. It says ” at the pork to the slow cooker” should at be Add?
Ashley Fehr says
Thanks for letting me know! I’m not sure how I missed that!
Lori says
Can I just make the sauce and a pour over the pork to cook in all day instead of making at the end? And maybe eliminate the water so the sauce is not diluted? I want to make this while I am working….and don’t really want that extra step at the end. Thank you! Looks wonderful….making today!
Ashley Fehr says
Hi Lori! You can definitely do that! The flavor of the sauce might be a little more muted (a little more “porky”), but I’m sure it will work. If you’d like to prep the sauce ahead you can always make the sauce and keep it in the fridge to toss the meat with later? Both ways would work!
Lisa says
That was my question, thanks! Making it for the first time today 🙂 so excited
Ashley Fehr says
Let me know how it goes!
Lisa says
Phenomenal ‼️ How stand is a dietician so I was a little worried about all the sugar. I changed nothing went exactly by the recipe and it was delicious. Thank you!
Ashley Fehr says
Hi Lisa! So happy to hear you liked it! You could probably substitute for a natural sugar if you prefer.
Tanja says
About to serve this to the fam. Smells so good! I’m sure everyone will love it. I’m writing this instead of making a side salad. I love how much sauce this makes.
PS. In the recipe you’re missing the timing (step 2) for when to start the sauce but it’s easy to figure out.
Ashley Fehr says
Hi Tanja! Thanks for letting me know! I will try to add it in there. I’d love to hear how the family enjoyed it!
Daniela says
I am a HUGE fan of pulled pork but it never occurred to me to actually try making it myself…until now!
WOW this came out phenomenal!
Thank you so much!
Ashley Fehr says
Thanks Daniela! This is by far my favorite way to make it!
Denelta says
I wonder how it would taste using chicken. Has anyone tried using chicken?
Jessica @ Sweetest Menu says
Ah the art of multi-tasking! 😉 Well it certainly paid off because those photos are incredible. Only you could make a hunk of brown meat look so incredibly appetizing! I’ve bookmarked this to try!
Cheri says
i made this last night and we loved it so much that I will be making it again this weekend to take to a July 4th party. Do you know about how many people it will serve?
Claire | Sprinkles and Sprouts says
This sounds so delicious and so easy! Throw it all in a slow cooker. Perfect as the weather is getting cold down here so I can spend the day snuggled up on the sofa and then serve a dinner that seems like I have been slaving for hours. 😉
Thanks for sharing
Ashley says
Anytime! Love my slow cooker!
Stacey @ Bake Eat Repeat says
Mmmm, I have been looking for a good pulled pork recipe. I’ve tried so many and I’m usually a little disappointed, but this one looks great! Can’t wait to try it!
Shashi at RunninSrilankan says
I love the smell of balsamic – but, it’s wonderful how unappealing flavors and smells can mix and become something so desirable! These photos rock! And I don’t even eat a ton of pork – but I wanna dig right in!
Izzy says
I used to be so scared of pulled pork, but I got hooked when I went to college and they would have big pig roasts and pulled pork sandwiches! It is so good! And your sauce sounds perfect! Haha, a nap on the couch sounds way better than taking photographs right now! I’m glad you got them finished though and they look awesome 🙂
Dorothy Dunton says
Hi Ashley! This looks amazing! I love balsamic reductions and my friend in AR just sent me a really nice quart of honey, so I’m in! I think if I were to add a side it would be creamy coleslaw – just the South in me!
Ashley says
That would go so well Dorothy!
Tina says
Was wondering if you have to remove the juice from the meat before putting in half the sauce???
Ashley says
Sorry — yes, I would definitely drain the meat juices before adding the sauce so it’s not diluted!
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
It’s just so strong Susan! But in recipes it’s just so good 🙂
Maria says
This looks fantastic! I love pulled pork, and this sounds like it has amazing flavor!
Ashley says
Thanks Maria! It’s definitely a favourite 🙂
Jess @ On Sugar Mountain says
Well to be honest, I actually am totally in love with balsamic vinegar. I know I’m a little weird, but that smell is one of my faves lol. So I am ALL ABOUT THIS PULLED PORK. Pinning this ASAP.
Ashley says
Haha, thanks Jess! I like it IN stuff, but boiling it for 20 minutes makes my head hurt a little 🙂
[email protected] says
I saw this at Best of the Weekend…it looks incredible! 🙂
Ashley says
Thanks Marcie! It is incredible 😀
Annie @Maebells 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!
Ashley says
Haha, that’s genius Annie! We were just cracking windows! It tastes sooo good though 🙂