I don’t know about you, but there are days when I just cannot deal with making dinner. I’ll be busy all day, and by the time the evening rolls around, I just want to crash. Enter the Crock Pot—my dinner lifesaver. One of my go-to recipes is this Balsamic Pork Roast. It’s simple, flavorful, and the best part? You don’t have to babysit it. Throw it all in, walk away, and when you come back, you’ve got a dinner that smells and tastes incredible.
Why This Recipe Works
This is one of those meals that’s perfect for a busy weeknight or even when you’re having friends over, and you want to look like you put in more effort than you actually did. The balsamic vinegar gives the pork this amazing sweet and tangy flavor, and when you pair it with a little honey and Dijon mustard? It’s next level. The pork gets so tender, you can practically shred it with a spoon.
What You’ll Need
Here’s what I use for this recipe. It’s super basic, and you probably already have most of this in your pantry or fridge:
- 3-4 lbs pork roast (I usually go boneless)
- ½ cup balsamic vinegar
- ¼ cup honey
- 2 tbsp Dijon mustard
- ¼ cup soy sauce
- 4-5 cloves garlic, minced
- 1 large onion, chopped
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper
Let’s Get Cooking!
- Sear the Pork: Now, this step is optional, but if you have time, searing the pork makes a difference. Heat some olive oil in a pan, season the pork with salt and pepper, and quickly brown it on all sides. This adds a nice crust and locks in the juices. If I’m in a rush, though, I’ve skipped this, and it’s still turned out great.
- Mix the Marinade: In a bowl, mix together the balsamic vinegar, honey, Dijon mustard, soy sauce, and minced garlic. It’s a simple mix, but trust me, it does wonders for the pork.
- Into the Crock Pot: Toss the chopped onion into the bottom of the Crock Pot. Place the seared (or un-seared, if you skipped that step) pork on top of the onions, and pour the marinade over everything. That’s it—you’re done until it’s time to eat.
- Set It and Forget It: I set mine to cook on low for about 6 to 8 hours, but if I’m short on time, I’ll do high for 4 to 5 hours. Low and slow is definitely better, though. The pork becomes so tender, you won’t even need a knife to cut it.
- Optional Glaze: When it’s done, you can take the cooking juices and reduce them into a glaze on the stove. Just simmer them for a few minutes until they thicken. I’ll be honest—I don’t always do this step, but when I do, it’s totally worth the extra few minutes.
- Shred and Serve: Once the pork is done, I shred it up with two forks, drizzle the glaze (if I made it), and serve it. My favorite sides are mashed potatoes or rice, but honestly, it works with almost anything.
Why You’ll Love It
This pork roast has saved me on so many occasions when I just didn’t feel like cooking but still wanted something homemade. It’s the kind of recipe where the slow cooker does all the work, and you get all the credit. Plus, the leftovers (if there are any) are amazing—think pulled pork sandwiches for lunch the next day.
Give this a try, and I’m pretty sure it’ll become one of your go-to meals, too. Easy, flavorful, and stress-free—what more could you want?
