- 2 pound boneless pork shoulder roast (I used tenderloin)
- kosher salt, to taste
- 1/2 tsp garlic powder (I used minced garlic)
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken or vegetable broth (I used chicken broth)
- 1/3 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork. Then pour the honey over.
|In the crock pot, ready to go!|
Once the pork is cooked and tender (it should shred easily with a fork), remove from crock pot with tongs into a serving dish. Break apart lightly with two forks and put back into the crock pot and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
I didn't shred the pork and put it back in the sauce. Instead I put it on a plate with a bowl of the sauce next to it and we dipped. I can see why the recipe would say to put it back in the sauce because the pork was a bit dry inside in some spots. There are leftovers so I shredded the pork and put it in a container with sauce.
Gord said it was okay ... he'd eat it if I made it again but he wouldn't pine for it if I didn't. I thought it was good and would make it again. I liked the contrast of the sweet (from the honey) and a bit of heat (from the red pepper flakes). I'd do as it said ... shred the pork and put it back in the sauce in the crock pot.
Servings: 8 • Size: 3 oz pork • Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g Sodium: 196 mg • Cholest: 72 mg