This Slow Cooker Balsamic Pork will be a hit with your family, I promise. It takes a little bit of extra effort at the end to brown it in the oven but those crispy, sweet bits on top are worth it.
My youngest sweet boy had his ninth birthday yesterday. It’s tough having a birthday right after Christmas but we try to make it special for him. He said he didn’t want anything because he got everything he wanted for Christmas. Love him! He’s an old soul and always says practical things like that. ❤️
We got him bright red Beats headphones (for rocking out to Darius Rucker) and two Star Wars Lego sets. I’ll be so sad when they are too old for Legos. Is anyone ever too old for Legos? I think not.
We had a special dinner for his birthday. Nope, it wasn’t this pork. He requested Chipotle. I can’t blame him since I love their chicken too. I was a little worried about getting sick but so far so good. Fingers crossed. For some reason, my kids can’t get enough cheese and steak inside a tortilla.
This pork was a huge hit with the family. In fact, it’s the most popular dish I’ve made in a long time. It requires a bit more work at the end to put it in the oven on low broil. That’s where the magic happens; the caramelization of the balsamic syrup makes it so good. You could leave that step out but it won’t taste the same. No, on second thought, you can’t leave that step out.
Sweet, crispy and tangy from the vinegar.
Put it on a roll, in a quesadilla or on top of quinoa.
Trust me, you’ll be glad you tried this one.
That’s my daughter reaching for a taste.
Slow Cooker Balsamic Pork
- 1 1/2 - 2 pounds pork tenderloin
- 1/2 cup water
- maple spice mixture or salt, pepper, garlic, basil, marjoram, ground mustard, brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1/4 cup packed brown sugar
Rub pork with spice mixture. (I was lucky to find a spice mix called Harvest Maple at Harris Teeter. I've listed the spices included above in the recipe but you could also just use salt and pepper.)
Put seasoned pork into the slow cooker and add 1/2 cup water.
Turn on low and cook for 6-8 hours.
Right before it's done add the vinegar, water and brown sugar to a small saucepan and bring to a boil. Turn down to low and simmer until it thickens about 5 minutes.
Turn broiler on low. Place rack in top third of the oven.
Remove pork from slow cooker, place on a foil lined cookie sheet and gently shred with a fork into big pieces. Brush pieces with some of the balsamic glaze.
Place under the low broiler and watch carefully. Broil it until it starts to brown to your liking. I left mine in for about 8 minutes but this will depend on your oven. Remove at least once to baste with more of the glaze.
Serve with any remaining glaze on the side.
Notes: I found the maple spice mixture in the spices section at Harris Teeter. You can also make your own by using a combination of salt, pepper, garlic, basil, marjoram, ground mustard and brown sugar. Or you can just use salt, pepper and garlic powder. The balsamic vinegar gives this pork plenty of flavor.