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Crockpot Garlic Balsamic Pork Roast - Tender, Savory, and Effortless

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds boneless pork shoulder (pork butt) or pork loin (see notes in Pitfalls)
  • 8–10 cloves garlic, minced or smashed
  • 1/2 cup balsamic vinegar
  • 1/3 cup low-sodium chicken broth (or water)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar or honey (optional, for a touch of sweetness)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 medium onion, sliced
  • 2–3 bay leaves (optional)
  • 2 tablespoons cornstarch (optional, for thickening)
  • Fresh parsley (optional, for garnish)

Method
 

  1. Pat dry and season: Blot the pork with paper towels. Rub with salt and pepper on all sides.
  2. Brown the pork (optional but recommended): Heat olive oil in a large skillet over medium-high. Sear the pork 2–3 minutes per side until nicely browned. Transfer to the slow cooker.
  3. Build the flavor base: Scatter sliced onion in the slow cooker. Add bay leaves if using. Place the seared pork on top.
  4. Make the sauce: In a bowl, whisk balsamic vinegar, chicken broth, Dijon, brown sugar or honey (if using), garlic, rosemary, and thyme. Pour over the pork.
  5. Cook low and slow: Cover and cook on Low for 8–10 hours (ideal for pork shoulder) or High for 4–5 hours. The pork should be tender enough to shred with forks.
  6. Shred and skim: Transfer pork to a cutting board and shred. Skim excess fat from the cooking liquid.
  7. Thicken the sauce (optional): Whisk cornstarch with 2 tablespoons cold water. Stir into the slow cooker juices. Cover and cook on High 10–15 minutes until slightly thickened, or simmer in a saucepan to reduce.
  8. Finish and serve: Return shredded pork to the sauce and toss to coat. Taste and adjust salt and pepper. Garnish with chopped parsley and serve warm.