This Slow Cooker Balsamic Pork will be a hit with your family, I promise. It takes a little bit of extra effort at the end to brown it in the oven but those crispy, sweet bits on top are worth it.
Slow Cooker Balsamic Pork
- 1½ - 2 pounds pork tenderloin
- ½ cup water
- maple spice mixture (or salt, pepper, garlic, basil, marjoram, ground mustard)
- ¼ cup balsamic vinegar
- ¼ cup packed brown sugar
- ¼ cup water
- Rub pork with spice mixture. (I was lucky to find a spice mix called Harvest Maple at Harris Teeter. I've listed the spices included above in the recipe but you could also just use salt and pepper.)
- Put seasoned pork into the slow cooker and add ½ cup water. Turn on low and cook for 6-8 hours.
- Right before it's done add the vinegar, water and brown sugar to a small saucepan and bring to a boil. Turn down to low and simmer until it thickens about 5 minutes
- Turn broiler on low. Place rack in top third of the oven.
- Remove pork from slow cooker, place on a foil lined cookie sheet and gently shred with a fork into big pieces. Brush pieces with some of the balsamic glaze. Place under the low broiler and watch carefully. Broil it until it starts to brown to your liking. I left mine in for about 8 minutes but this will depend on your oven.
- Remove at least once to baste with more of the glaze. Serve with any remaining glaze on the side.