Thursday, March 15, 2012

Balsamic Honey Pork Roast

Pin It

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!

  • ~ 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)
  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 
Pin It

Like what your reading? Share it!

No comments:

Post a Comment