Slow Cooker Balsamic Pork Roast

I love making pork in the slow cooker, it’s so easy and literally falls apart once cooked. Here it’s cooked with balsamic vinegar and honey which gives it a slight tang that I love!  The leftovers are great to use for topping salads or wraps.

Yields: 5 servings

Ingredients:

• 2 1/2 pound boneless pork shoulder roast (pork butt or Boston butt)
• kosher salt, to taste
• 2 Tbls minced garlic
• ½ teaspoon red pepper flakes
• 1/2 cup chicken or vegetable broth
• 1/2 cup balsamic vinegar
• 2 tablespoon Worcestershire sauce
• 2 tablespoon honey

Directions:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2.  Add all the ingredients to the freezer bag.
3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 6-8 hours.
4. Once the pork is cooked and tender shred it with a fork and keep in the slow cooker to keep warm with the sauce until you are ready to serve.

Serve with Roasted Broccoli and a baked sweet potato