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Slow Cooker Honey Balsamic Pulled Pork

Prep Time 10 mins
Total Time 8 hrs 30 mins
Servings 12 servings

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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.


slow cooker honey balsamic pulled pork on white plate with buns in the background

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.

slow cooker honey balsamic pulled pork on a bottom bun on parchment paper

“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.

close up image of pulled pork with honey balsamic sauce in white plate

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.


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

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Slow Cooker Honey Balsamic Pulled Pork

4.92 from 12 votes
Honey Balsamic Pulled Pork is a new take on pulled pork that is sweet and sour! This dark, thick syrup-like sauce is incredible — a must-try!
Prep Time 10 mins
Cook Time 8 hrs 20 mins
Total Time 8 hrs 30 mins
Cuisine American
Course Main Course
Servings 12 servings
Calories 280cal


  • 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


  • 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 Information

Calories: 280cal | Carbohydrates: 31g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 809mg | Potassium: 570mg | Sugar: 29g | Vitamin A: 110IU | Vitamin C: 1.5mg | Calcium: 30mg | Iron: 1.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Beth Overton says

    I have made this so many times – that first mouthful is always the best ? my mouths watering typing this now and I’ve only just eaten it haha!!

    Can I freeze this? I assume I can but wondered if you ever had before?

  2. 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!

  3. 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.

  4. 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 🙂

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. 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?

  11. 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.

  12. 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!

  13. 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? 🙂

  14. 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!

  15. 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 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.

  16. 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!

      • 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…

  17. 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 🙂

  18. 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.

  19. 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!

    • 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.

  20. 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 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!

  21. anna noland says

    in your directions section there is a mispelling. It says ” at the pork to the slow cooker” should at be Add?

  22. 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!

  23. 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.

  24. 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!

  25. 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?

  26. 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

  27. 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!

  28. 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 🙂

  29. 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

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

  30. 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 🙂

  31. 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!


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