Slow-Cooker Pork with Brown Sugar & Balsamic Glaze

Since its publication in 2013, this simple slow-cooker pork tenderloin with brown sugar and balsamic glaze is the most-popular recipe in Food52 history. Of Food52’s nearly 50,000 recipes, it’s had the most page views of all time—not to mention the glowing comments and 100-plus reviews. The original recipe uses Traditional balsamic vinegar, but think you can have fun with this ingredient and substitute a one of our amazing flavored balsamic vinegars like Fig, Maple or Italian Espresso!

Ingredients

4 pounds pork shoulder (boneless pork butt)
4 cloves garlic, grated
2 teaspoons ground sage
2 teaspoons kosher salt
Freshly ground black pepper
4 bay leaves
1 cup water
1 cup dark brown sugar
1/2 cup Traditional, Fig, Maple or Espresso balsamic vinegar
1/4 cup Bluegrass Soy Sauce
2 tablespoons mustard powder
2 tablespoons cornstarch

Directions

Put the pork shoulder, garlic, sage, salt, pepper, bay leaves, and water into a slow cooker and smoosh around with your hands. Cook on High for 4 hours. In a measuring cup, whisk together the brown sugar, balsamic vinegar, soy sauce, mustard powder, and cornstarch. Add to the slow cooker and cook for another hour. Carve pork against the grain into individual portions and serve with roasted carrots or white rice

Slow-Cooker Pork with Brown Sugar & Balsamic Glaze
Slow-Cooker Pork with Brown Sugar & Balsamic Glaze
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Slow-Cooker Pork with Brown Sugar & Balsamic Glaze
Slow-Cooker Pork with Brown Sugar & Balsamic Glaze
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Print Recipe

Uniquely... Thoughtfully...Artfully...Gourmet