Balsamic Honey Pork Roast

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I had intentions of making pulled pork out of this recipe but it didn't make it that far! It was eaten whole as a pork roast. Don't be afraid to pour off the juice and shred to enjoy it as pulled pork! To be honest, I had trouble tasting the honey part of this recipe. Next time I will probably up the honey to 1/2 cup and go from there. It was still a very tasty roast!

Ingredients

• ~ 3-pound boneless pork shoulder roast
• 1 large onion, chopped
• 1 medium green or red bell pepper, chopped 
• 1 teaspoon dried thyme, crushed 
• 1/2 teaspoon dried rosemary, crushed
• 1 cup balsamic vinegar 
• 3/4 cup ketchup
• 1/3 cup packed brown sugar 
• 1/4 cup honey 
• 1 tablespoon Worcestershire              
• 1 tablespoon Dijon-style mustard 
• 1 clove garlic, minced 
• 1/2 teaspoon ground black pepper 
• 1/4 teaspoon Original MSG/Sodium-free Mrs Dash (or salt)

Directions

1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2-3 inch chunks. 
3. Place onion, bell pepper & pork in roasting pan. 
4. Whisk all other ingredients together in a mixing bowl. Pour mixture into roasting pan; mix well, and cover. 
5. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done).
6. Either enjoy as is OR for Pulled Pork:
7. Pour off excess juice, remove bone, and shred meat with 2 forks.
8. Now Enjoy!

Inspired from Six Sisters' Stuff: Slow Cooker Balsamic Honey Pulled Pork 
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