CROCK-POT BROWN SUGAR & BALSAMIC GLAZED PORK
It’s melt-in-your-mouth juicy pork, enrobed in a sweet and tangy glaze. It’s all about the glaze.
Equipment
- 1 Crock-Pot
Ingredients
- 4 – 5 pounds boneless pork sirloin roast
- 2 teaspoons ground sage
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- ½ cup water
For the glaze:
- 1 cup dark brown sugar
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Season the pork roast on all sides with sage, salt, and pepper.
- Place pork, fat capside up, in the slow cooker and sprinkle the garlic evenly over the top.
- Carefully add water into the slow cooker so you don’t wash off the seasoning.
- Cook on high for 4 to 6 hours, or until the pork shreds easily with a fork.
- Carefully pull the roast from the slow cooker and place on an aluminum lined sheet pan, and let it rest.
- While the roast is resting, make the glaze. In a small saucepan mix the ingredients for the glaze: brown sugar, balsamic vinegar, soy sauce, and cornstarch mixed with the water. Heat over medium, stirring until mixture thickens, about 4 minutes.
- Preheat your oven broiler.
- Pourabout half the glaze into a gravy boat and set aside.
- Brush about half of the remaining glaze onto the pork and set under broiler for 1 to 2 minutes, until bubbly and caramelized.
- Repeat 2 to 3 more times until desired coating is achieved.
- Shred or slice pork against the grain into individual portions. Serve with reserved glaze on the side.
Notes
Oven directions: Preheat your oven to 350°F degrees. Following the recipe and directions above; place the ingredients into a covered roasting pan or Dutch oven. Bake, covered, in the preheated oven for approximately 90 minutes to 2 hours, or until the pork shreds easily with a fork. Follow the directions for glazing the pork shown above.
It's important to note that oven cooking times can vary, so be sure to keep an eye on the pork as it cooks to ensure that it doesn't overcook or dry out.
Nutrition
Serving: -1g
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