Slow Cooker Balsamic Pulled Pork (Tender, Tangy & Easy!)
Your Simple Ingredient List for a Flavor-Packed Pork Roast. A sweet-tangy balsamic glaze, savory aromatics, and low-&-slow cooking turn pork shoulder into melt-in-your-mouth pulled pork with minimal effort.
Equipment
- Slow cooker (6–8 quart)
- Large Skillet (optional, for searing)
- Tongs
- Mixing bowl & whisk
- Cutting Board & Knife
- Measuring Cups & Spoons
Ingredients
The Pork
- 3 lb pork shoulder (pork butt) well-marbled for tenderness
The Sweet & Tangy Sauce
- 1 cup brown sugar deep, molasses-like sweetness
- 1/2 cup balsamic vinegar adds tangy complexity
- 1 Tbsp soy sauce umami depth
- 1 Tbsp Worcestershire sauce savory tang
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp dried thyme
Instructions
- (Optional) Sear for extra flavor: Pat pork dry; season with salt & pepper. In a hot skillet with a little oil, sear on all sides until deeply browned. Place in slow cooker.
- Make the sauce: In a bowl, whisk brown sugar, balsamic vinegar, soy sauce, Worcestershire, garlic, salt, pepper, and thyme until sugar mostly dissolves.
- Slow cook: Pour sauce over pork. Cover and cook on LOW 8–10 hours (best tenderness) or HIGH 4–5 hours.
- Shred: Transfer pork to a board or bowl and shred with two forks, discarding excess fat.
- Sauce & serve: Skim fat from slow-cooker juices. Return shredded pork to the cooker, toss to coat, and warm 10 minutes. Serve as desired.
Notes
Hands-off win: A slow cooker can use up to ~80% less energy than a conventional oven, keeping kitchens cooler while delivering fall-apart pork. Time ranges: LOW 8–10 hrs, HIGH 4–5 hrs; values above use 8 hrs for totals.