This Slow Cooker Balsamic Glazed Pork Roast is a melt-in-your-mouth dish that combines the rich, savory flavor of pork with a sweet and tangy balsamic glaze. The slow cooker does all the work, infusing the meat with aromatic garlic, rosemary, and honey, creating a comforting meal perfect for busy weeknights or special gatherings.
Recipe Tips and Tricks
- Searing Shortcut: If you’re in a rush, skip searing, but note it adds depth to the flavor.
- Glaze Variations: Adjust honey for sweetness or add a pinch of red pepper flakes for a spicy kick.
- Vegetable Boost: Add carrots or potatoes to the slow cooker for a complete one-pot meal.
- Make Ahead: Prepare the glaze the night before to save time.
- Serving Suggestion: Pair with creamy mashed potatoes or a fresh green salad to balance the rich glaze.
Why You’ll Love This Recipe
This Slow Cooker Balsamic Glazed Pork Roast is a game-changer for anyone craving a hearty, flavorful meal with minimal effort. The slow cooker transforms an affordable cut of pork into a tender, juicy masterpiece, while the balsamic glaze delivers a perfect balance of sweet, tangy, and savory notes. It’s ideal for busy families, as you can set it and forget it, returning to a house filled with mouthwatering aromas. Whether you’re hosting a dinner party or prepping a weeknight meal, this dish is versatile, crowd-pleasing, and pairs beautifully with a variety of sides. Plus, the leftovers are just as delicious, making it a practical choice for meal planning.
Slow Cooker Balsamic Glazed Pork Roast
Tender pork roast slow-cooked in a sweet and tangy balsamic glaze, perfect for a hassle-free, flavorful family dinner.
Ingredients
- 3-4 lb pork roast (shoulder or loin)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 medium onion, sliced
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for cornstarch slurry)
Instructions
- Prepare the Pork: Pat the pork roast dry with paper towels. Season generously with salt and black pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the pork roast for 2-3 minutes per side until golden brown, locking in juices.
- Layer the Slow Cooker: Place sliced onions at the bottom of the slow cooker to create a flavorful bed for the pork.
- Mix the Glaze: In a bowl, whisk together balsamic vinegar, honey, soy sauce, minced garlic, rosemary, and thyme until well combined.
- Add Pork to Slow Cooker: Place the seared pork roast on top of the onions. Pour the balsamic glaze mixture over the pork, ensuring it’s well-coated.
- Add Broth: Pour chicken broth around the pork to keep it moist during cooking, avoiding washing off the glaze.
- Cook Low and Slow: Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds.
- Rest the Pork: Remove the pork from the slow cooker and let it rest for 10 minutes on a cutting board to retain juices.
- Thicken the Glaze (Optional): If desired, strain the cooking liquid into a saucepan. Mix cornstarch with water to create a slurry, then stir into the liquid and simmer until thickened.
- Serve and Enjoy: Slice or shred the pork, drizzle with glaze, and serve with onions and sides like mashed potatoes or roasted vegetables.
Notes
- For best results, sear the pork to lock in flavor, but you can skip this step if short on time.
- Check the pork’s internal temperature (145°F for medium, 160°F for well-done) to ensure it’s cooked to your preference.
- Store leftovers in an airtight container to maintain moisture.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 2778Total Fat 199gSaturated Fat 72gTrans Fat 0gUnsaturated Fat 108gCholesterol 817mgSodium 1478mgCarbohydrates 21gFiber 1gSugar 16gProtein 213g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
The pork roast, ideally shoulder or loin, provides a tender and juicy texture when slow-cooked. Balsamic vinegar adds a deep, tangy sweetness that balances the savory pork. Honey enhances the glaze’s sweetness, while soy sauce introduces umami depth. Fresh rosemary and dried thyme infuse earthy, aromatic notes. Chicken broth keeps the roast moist, and the optional cornstarch slurry thickens the glaze for a luxurious finish. Use low-sodium soy sauce to control saltiness, and opt for high-quality balsamic vinegar for the best flavor.
Variations and Substitutions
- Pork Cuts: Swap pork shoulder for pork loin for a leaner option, or use pork tenderloin for a smaller roast (reduce cooking time to 6 hours).
- Sweeteners: Replace honey with maple syrup or brown sugar for a different sweetness profile.
- Herbs: Substitute rosemary with fresh thyme or sage for a different aromatic twist.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
- Spicy Twist: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the glaze for heat.
- Vegetarian Option: While not traditional, try this glaze with a large portobello mushroom or seitan roast for a meat-free alternative.
Storage Options
- Refrigerator: Store leftover pork and glaze in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of broth to keep it moist.
- Freezer: Freeze cooked pork in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 325°F oven, covered, with a bit of broth, or microwave in 30-second intervals.
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