Pulled Pork with Balsamic Honey Sauce


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!


Root Beer Pulled Pork, Slow Cooked

IMG_0466If you haven’t discovered using your slow cooker for pulled pork, you will be surprised how easy it is to produce this tasty barbecue.  A list of simple ingredients  a crock pot left simmering on the counter, and voila! you have enough tasty barbecue for at least 12 hearty sandwiches. We like to pass a tangy cole slaw to heap on the bun along with the tender shredded pork. ,  https://kitchenkeepers.wordpress.com/2013/06/20/tangy-cole-slaw/

Root Beer Pulled Pork

2 pounds pork tenderloin

1  12 oz. bottle root beer

1 bottle of your favorite barbecue sauce

Spray bottom of slow cooker with cooking spray, place tenderloins inside, pour barbecue sauce and root beer over the top.  Cover and cook on low for 7 to 8 hours.  When ready to serve, lift pork out and place on platter.  Pull, or shred, with a meat fork. Serve on toasted buns with a spoonful of sauce and top with cole slaw.  Serves 12

This is great to reheat for later.


Herbed Roast Beef

015I continue with more recipes from a wonderful Easter dinner with friends and family around the table.  I have made many different kinds of pot roasts.  Our old standby is chuck roast seared with lots of salt and pepper and cooked in coffee, along with potatoes, carrots and onions, baked long and slow in the oven.  But circumstances on Easter Sunday made the timing awkward  for cooking in that way. I wanted to serve a beef dish as well as our Easter ham, and I decided I would try slow cooking in a crock pot. This recipe is simple and delicious.  I prepared the top round roast and got it into the crock pot early Sunday morning, and when we walked in the door after church, a heavenly smell greeted us.

I adapted my recipe from one at http://www.food.com, which gives its credit to the

“Taken from The Everyday Low-Carb Slow Cooker Cookbook”

    • 1 cup red wine
    • 1 cup water
    • 2 tablespoons dried thyme (I use Penzey’s French Thyme)
    • 2 tablespoons fresh chopped rosemary
    • 2  tablespoon black pepper
    • 2 teaspoons sea salt
    • 1/4 cup olive oil
    • 5 pounds lean top round roast
    • 8 –  10 garlic cloves, peeled and halved
    • 1 large onion, thinly sliced
    • 4 pieces thick peppered bacon, cooked but not crisp


  1. Pour the red wine and water into the crock pot.
  2. In a small bowl, combine herbs, pepper, salt, and olive oil; stir to mix and make a thick paste. Rub the oil and herb mixture all over the roast. Place into the crock pot. Sprinkle the garlic and onions around the roast and lay the bacon strips over the top of the roast.
  3. Cover and cook on High for 6 hours..,
  4.  Turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter.
  5. To serve, use a sharp knife to slice the meat against the grain.Dip the roast slices into the cooking juices before serving, or serve the cooking juices  in a small pitcher

If you have cooking juices leftover, this makes a wonderful addition to onion soup or a pot of Beef Burgundy!