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
written by Ashley Fehr
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 Information
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Debra says
I made this exactly as written and it was Dee-liciois!!! (Why do people leave reviews that say… I made this but changed this, this and that…?)
I wish my roast had been larger because we only got two meals out of it for the two of us, and the recipe made a ton of sauce. I think this sauce would be good on just about any meat. Do you know if I can freeze the extra sauce? Has anyone tried it?
Ashley Fehr says
Thank you Debra! You can definitely freeze the extra sauce, as long as any meat juices are fully cooked, which they should be.
Amy Vail says
This is yummy! Do you think it would work with beef roast instead?
Ashley Fehr says
Yes, I think that would be great!
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?
Ruby says
How long would I cook a 1 pound roast for? I am only making this for two people.
Ashley Fehr says
I would cook on low for 5-6 hours
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
Katherine says
I know it was a long time ago but how did this turn out in your instant pot & how long did you end up cooking it? I’m hoping to try the same
Ashley Fehr says
I usually cut pork roasts into 1 lb chunks and pressure cook on high for 60-80 minutes, so I would do that and then make the sauce on the stove
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