Crock Pot Brown Sugar Balsamic Pork Roast Recipes

SLOW COOKER BALSAMIC BROWN SUGAR PORK ROAST

Steps:

• In a small bowl, combine sage, brown sugar, salt, black pepper and garlic powder. Rub the pork on all sides with this mixture.
• Over high heat, add 1-2 tablespoons of oil to a cast iron skillet (or whatever skillet you have on hand). Once the skillet is very hot, carefully add the pork roast and sear on each side for about 10-15 seconds until a nice crust forms.
• Transfer pork roast to a crockpot along with apple cider vinegar and water. Cook on low heat for 7-8 hours. When done, pork will be very tender and pull apart easily with a fork.
• About 15 minutes before you are ready to eat the roast, make the balsamic glaze. Add all balsamic glaze ingredients to a saucepan. Cook over medium-low heat until sauce thickens and turns into a glaze, stirring frequently, about 10-15 minutes.
• Remove pork from the crockpot and serve with the balsamic glaze.

SLOW COOKER BALSAMIC PORK ROAST

Steps:

• Place chopped onion into the slow cooker.
• Put pork on top of the onions.
• Combine chicken broth, brown sugar, balsamic vinegar, garlic, soy sauce, salt, pepper in a small bowl.
• Pour liquid over the pork.
• Cook on high for 4-5 hours, or on low for 7-8 hours.
• Remove pork and shred using two forks.
• Strain remaining sauce to discard any fat and onion pieces.
• Place sauce in a medium sized sauce pan. Bring to a boil.
• Whisk together 1 TBS cold water and 1 TBS corn starch and add into the sauce.
• Add additional brown sugar and balsamic vinegar to the sauce, and stir together.
• Continue to cook for 3-4 minutes until slightly thickened.
• Pour sauce over shredded pork and serve.

CROCK-POT BALSAMIC BROWN SUGAR PORK ROAST

Steps:

• Place the roast in the crock-pot and sprinkle with the spices. Pour the water in the bottom of the crock-pot. Cook on LOW for 4-6 hours.
• When the roast is tender enough to pull apart, gently shred with tongs, leaving bite size chunks of meat. Toss the meats in the juices as you pull the roast apart. Let the meat rest in the crock-pot while you prepare the glaze.
• Combine the brown sugar and cornstarch in a small saucepan and whisk to break up any lumps. Add the vinegar, water, and soy sauce and whisk to combine. Warm over medium heat until the mixture thickens, about 5 minutes. You can increase the heat as needed, but stir constantly.
• When the sauce has thickened, drizzle the meat with about half of the glaze. Serve with additional glaze as desired. Enjoy!

CROCK-POT BROWN SUGAR AND BALSAMIC PORK ROAST

Steps:

• Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. (I also add the cooking liquid that has accumulated in the bottom of the crock-pot to the glaze) Heat and stir until mixture thickens. Brush roast liberally with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

BALSAMIC BROWN SUGAR GLAZED PORK ROAST IN THE SLOW COOKER

Steps:

• Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
• Mix together salt, pepper, garlic powder, and thyme - sprinkle on the roast.
• Pour stock carefully around the side of the roast.
• Cook on LOW for 5-6 hours, or high for 4-5.
• 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about 1/3 or until slightly thick. Set glaze aside.
• When roast is done, take out of slow cooker and place in a roasting pan.
• Heat oven to 450 degrees.
• Pour 1/3 of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
• Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
• Slice or shred with a fork. Serve with extra drippings.

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CROCKPOT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic.
• Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
• Cook on low for 6-8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking.
• For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.
• Serve with remaining glaze on the side.

PORK LOIN WITH BROWN SUGAR GLAZE (CROCK POT)

Steps:

• Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
• In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
• Cover and cook on LOW for 7 to 8 hours.
• Pour off the excess juices.
• Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast.
• Cover and continue cooking on LOW for 1 hour longer.

SLOW COOKER BROWN SUGAR & BALSAMIC GLAZED PORK LOIN RECIPE

Steps:

• Combine sage, salt, pepper and garlic. Rub over roast.
• Place in slow cooker with 1/2 cup water.
• Cook on low for 6-8 hours.
• About 1 hour before roast is done, combine all ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.
• Serve with remaining glaze on the side.