Happy New Year everyone! I hope you all had a fabulous Christmas and a very happy New Years. I know I have been on hiatus for the past month or so. Life is getting a little bit busier as the wedding gets closer. 5 months to go! Or at least that's what The Knot is telling me. What friendly reminders they send me each and every month 🙂 I digress.
This weeks recipe was soooo darn easy. I actually made it Tuesday morning BEFORE work and took my pictures in about 25 minutes. So that would be about 10 minutes for all you normal individuals who don't take 1 million pictures for each step of each recipe you make. I came home Tuesday evening to house smelling of delicious balsamic pork. Who doesn't love coming home to dinner already made after a long hard day at the office? Slow cookers are quite awesome!
I served the pork with a twice baked sweet potato topped with broccolli, cauliflower and cheddar cheese. You'll have to tune into next weeks installment for that delicous and healthy recipe.
2lbs center cut pork (boneless pork shoulder/sirlion will also work)
1tbsp Worchestershire sauce
1/3 cup balsamic vinegar
1/3 cup chicken or vegetable broth
1/2 tsp red pepper flakes
1/2 tsp garlic powder
kosher salt, to taste
1) Season pork with red pepper flakes, garlic powder and salt on both sides. Whisk together balsamic, Worchestire sauce and chicken broth.
2) Place pork in slow cooker and pour sauce over pork.
3) Drizzle honey over the top of pork. Cover crock pot and cook on low for 6-8 hours or 4 hours on high.
4) Remove pork from slow cooker with tongs. Place on cutting board or serving platter and gently tear apart with two forks. Meat should be tender enough to easily break apart. Return shredded pork to crock pot and laddle sauce over meat. Set crockpot on warm till ready to serve.
It was hard to make myself stop taking small bites with my fingers as my potatoes were cooking.
Recipe adapted from : http://www.skinnytaste.com/2014/01/crock-pot-balsamic-pork-roast.html