Crockpot Brown Sugar Balsamic Glazed Pork
This tender and flavorful pork dish offers a perfect blend of sweetness and tanginess. The brown sugar and balsamic vinegar create a delicious glaze that infuses the meat with incredible flavor during slow cooking.
Equipment
- 1 Crockpot
- 1 Medium bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Tongs
Ingredients
- 2.5 pounds pork shoulder
- ⅓ cup brown sugar Adjust sweetness to taste.
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch Optional, for thickening.
- 2 tablespoons water Optional, for thickening.
Instructions
- In a medium bowl, combine the brown sugar, balsamic vinegar, soy sauce, chicken broth, minced garlic, dried thyme, salt, and black pepper. Whisk together until the brown sugar is fully dissolved.
- Place the pork shoulder in the crockpot and pour the prepared sauce over it, ensuring the meat is well-coated.
- Cover the crockpot with the lid and cook on low for about 6 hours, or until the pork is tender and can easily be shredded with a fork.
- Once cooked, carefully remove the pork from the crockpot using tongs and set it on a cutting board. Shred the meat using two forks.
- If you prefer a thicker sauce, mix the cornstarch and water together in a small bowl to create a slurry. Stir this mixture into the sauce in the crockpot and cook for an additional 15-30 minutes on high until thickened.
- Return the shredded pork to the crockpot, stir to combine with the thickened sauce, and let it warm through for about 10 minutes.
- Serve the brown sugar balsamic glazed pork over rice, mashed potatoes, or alongside roasted vegetables.
Notes
Feel free to adjust the sweetness by adding more or less brown sugar, depending on your taste.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
This dish can also be served on buns for pulled pork sandwiches.