Ingredients
- 3-4 pounds pork shoulder (or butt)
- 1 cup balsamic vinegar
- 1/2 cup chicken broth
- 1/4 cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 5 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Feel free to substitute the chicken broth with vegetable broth if you prefer. The honey can be swapped for maple syrup for a different twist on sweetness.
Instructions
- In a small bowl, mix together the balsamic vinegar, chicken broth, honey, soy sauce, minced garlic, Dijon mustard, thyme, rosemary, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until it’s golden brown, about 3-4 minutes per side.
- Place the seared pork in the slow cooker, then pour the balsamic mixture over the top.
- Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the slow cooker and shred with two forks. Return the pork to the slow cooker to soak up the juices.
- Serve warm, drizzling extra sauce over the top for added flavor.
As my abuela used to say, “Cooking with patience is cooking with love.” Let the slow cooker do its magic while you enjoy the day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International