This Slow Cooker Brown Sugar Balsamic Pork is everything you want in a comforting, flavorful meal—tender, juicy, and coated in a sweet and tangy glaze that’s deeply satisfying. The brown sugar caramelizes beautifully with balsamic vinegar, soy sauce, garlic, and Worcestershire, creating a rich sauce that soaks into every shred of the pork. The best part? It practically cooks itself.
Perfect for busy weeknights, family dinners, or meal prep, this dish is as low-effort as it is high-reward. Just set it in the slow cooker and let the magic happen. It’s versatile, too—serve it over mashed potatoes, rice, sandwich rolls, or even tucked into tacos for a sweet-savory twist. You’ll love how the flavors deepen over time, making the leftovers (if there are any!) just as good the next day.
Why You’ll Love This Recipe:
• Set-It-and-Forget-It: Toss everything in the slow cooker and walk away.
• Sweet & Tangy Sauce: Brown sugar and balsamic vinegar are a perfect match.
• Ultra Tender: Slow cooking makes the pork fall-apart soft.
• Versatile Serving Options: Great in sandwiches, tacos, or over mashed potatoes.
• Meal Prep Friendly: Makes a large batch that reheats beautifully.
Ingredients:
• 3 pounds pork shoulder or pork butt
• 1 cup brown sugar
• ½ cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Instructions:
Step 1: Add Pork to Slow Cooker
Place the pork shoulder directly into the bottom of your slow cooker.
Step 2: Make the Sauce
In a small bowl, whisk together the brown sugar, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, salt, pepper, and thyme until smooth.
Step 3: Pour and Coat
Pour the sauce mixture over the pork, making sure the meat is well coated. Spoon some of the sauce over the top if needed.
Step 4: Slow Cook
Cover with the lid and cook on low for 8–10 hours, or on high for 5–6 hours, until the pork is fork-tender and shreds easily.
Step 5: Shred the Pork
Once cooked, carefully remove the pork from the slow cooker and transfer to a large plate or bowl. Use two forks to shred the meat.
Step 6: Return and Mix
Return the shredded pork to the slow cooker and stir it into the sauce, letting it soak up all the delicious flavor.
Step 7: Serve
Serve hot with your favorite sides like creamy mashed potatoes, steamed rice, coleslaw, roasted vegetables, or on toasted buns.
Tips:
• Choose the Right Cut: Pork shoulder or pork butt works best because of its marbling and ability to shred easily.
• Make It Spicy: Add a pinch of red pepper flakes or a squirt of sriracha to the sauce for a little heat.
• Use Leftovers Creatively: Try it in sliders, quesadillas, nachos, or on a grain bowl.
• Deglaze the Sauce: For extra richness, after removing the pork, transfer sauce to a saucepan and simmer it for 5–10 minutes to reduce slightly before mixing it back in.
• Trim Fat if Needed: If your cut of pork has a thick fat cap, trim some of it before cooking to avoid an overly greasy sauce.
Storage and Reheating:
Refrigerator:
Store the shredded pork and sauce in an airtight container for up to 4 days. The flavors deepen over time and it reheats beautifully.
Freezer:
Freeze cooled pork in a freezer-safe container or resealable bag for up to 3 months. Be sure to include some of the sauce to keep it moist.
Reheating:
• Stovetop: Heat gently in a saucepan over medium-low, adding a splash of water or broth if needed.
• Microwave: Warm in 1-minute intervals, stirring in between, until heated through.
• Slow Cooker: Reheat on low for 1–2 hours, covered, until hot.
Slow Cooker Brown Sugar Balsamic Pork is a stress-free, flavor-packed meal that practically melts in your mouth. Whether you serve it for Sunday dinner or meal prep it for the week, it’s bound to become a new comfort food favorite.
