Pulled pork has become a standby dish for our kitchen. I like to use the slow cooker for easy preparation, and this is one of the easiest recipes since you only need the pork, some seasoning, and water in the crockpot to begin. The sauce can be made ahead and preheated before serving, but I like to make it just before table time. There is alot of balsamic vinegar in the sauce, and as it cooks down and begins to thicken, the fragrant aroma makes your mouth water! This is my version of a recipe I saw featured on FaceBook. This makes a large batch and freezes well.
Pulled Pork with Balsamic Honey Sauce
2 Pork Tenderloins, 2.5 – 3 lbs. total
1 1/4 cups water
1 teaspoon Tony Cachere’s seasoned salt
1/2 teaspoon ground black pepper
(For Balsamic Honey Sauce)
1 cup Balsamic Vinegar
3 cloves garlic, minced
3/4 cup catsup
1/3 cup brown sugar
1/3 cup honey
1 Tablespoon Worcestershire sauce
Place pork in the bottom of slow cooker which has been coated with cooking spray. In a bowl, whisk together water, seasoned salt and pepper. Pour mixture over pork.
Cover slow cooker and cook on low for 8-10 hours (or on high for 4-5).
In the last 30 minutes of cooking the pork, combine minced garlic, balsamic vinegar, ketchup, brown sugar, honey, and Worcestershire sauce in saucepan over medium heat. Stir to blend, then bring to a simmer. Cook for 10-15 minutes, or until thickened.
Remove pork from slow cooker to large platter and shred with 2 forks. Pour about 1/2 cup of balsamic sauce over pulled pork and toss to combine.
Serve on regular size or slider buns. Pass extra sauce!