I am passionate about my crockpot. It gets used at least once a week, and that one use provides at least three or four meals for my son and I.
Tonight was a new recipe – pork roast with balsamic vinegar and honey.
Let me tell you, my darlings, this was so wonderful, I wish I’d cooked a double batch. The flavors were rich without being heavy, the pork was fall-apart tender, and sweet and sour were perfectly balanced.
Unlike some crockpot recipes that require a bunch of chopping this and that, this one took less than five minutes from the time I reached for the crockpot to start to the moment I walked away to let it cook.
There are a bunch of variations of this recipe around. I tweaked it a bit for my tastes.
2-3 lb pork roast or pork tenderloin
Some sea salt (you’ll know your tastes better than I would)
Minced garlic (I’m guessing I used 2 T from my pre-minced garlic jar)
1/2 cup chicken broth
1/2 cup balsamic vinegar
1 T soy sauce
2 T honey
Smoked paprika (I’m guessing I used more than a teaspoon, but less than a tablespoon)
All measures approximate.
Rub the roast with the salt and garlic, then place it in the crockpot. Combine balsamic, broth and soy sauce. Pour it around the roast. Sprinkle a bunch of smoked paprika on top of the roast. Drizzle the honey on top of all that. Put the crockpot on HIGH for about four hours (or low for, I’m guessing, 7-8 hours).
That’s it! I cut the roast into thick slices, poured some of the balsamic sauce over it (if you wanted to be more complicated, I suppose you could reduce the liquid into a glaze), and served it with some carrots in butter. Tomorrow, I’ll use some of the leftover pork and liquid for split pea soup.
Seriously, eat this food.