1 (3-4) pound pork roast
1 cup beef stock or broth
1/2 cup Two Rivers Traditional Balsamic
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic chopped
Place pork roast into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork roast.
Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks.
Internal temperature of pork roast should be between 190º F and 205º F.
Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
Store remaining gravy in an airtight container in the refrigerator for another use or pour into a saucepan over medium heat and reduce by half to serve alongside your pork roast.
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