Slow Cooker Balsamic Pork Roast2021-01-02
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner, Easy
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat2.8 g
Unsaturated Fat0.7 g
Slow cooker balsamic pork roast. This balsamic pork roast is bursting with flavor. The vegetables are chopped into bite-size pieces and simmered with tangy balsamic vinegar until tender. Perfect for those hectic weekday nights or those lazy weekends, this dish can be thrown together in very little time and will yield scrumptious results.
What are the benefits of using a slow cooker?
Slow cookers are great for making hearty, comforting, and delicious recipes that are just right for fall.
Slow cookers are convenient for people who don’t have much time to spend cooking after a long day at work. And they’re especially appealing in the autumn when you want to stay indoors and enjoy the cozy comfort of your home.
A slow cooker is also convenient because it doesn’t require much active monitoring which means you can leave it on without worrying about overcooking or burning your food.
And if you’re looking to make dinner but don’t have any fresh ingredients on hand, a slow cooker is perfect because it requires less chopping and prepping than other methods of cooking.
What can I serve with a balsamic pork roast?
The dish is made by combining a mixture of carrots, and celery with a balsamic vinegar sauce. It can be served with pasta, rice, or potatoes.
Serve the dish with a mixed green salad, lemon vinaigrette dressing, and boiled or baked potatoes for a complete meal.
Slow Cooker Balsamic Pork Roast
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- 1 pound (480 g) boneless pork shoulder,fat trimmed
- 2 teaspoons dried Italian seasoning,crushed
- 2 medium yellow onions, peeled, halved and thinly sliced
- 4 cloves garlic, peeled and minced
- 1/4 cup (60 ml) quick-cooking tapioka, crushed
- 2 cans 14½ oz (435g) each Italian style stewed tomatoes, undrained
- 1/4 cup (60 ml) balsamic vinegar
- 3 cups (750 g) cooked noodles
- 1 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
Sprinkle pork shoulder evenly with Italian seasoning, seasoned salt, and black pepper. Rub in with fingers.
Place sliced onions and minced garlic in a slow cooker. Sprinkle with crushed tapioca. Top with seasoned pork.
In a medium mixing bowl, combine tomatoes and vinegar. Mix well and pour tomato mixture over meat in the slow cooker.
Cover and cook in a low-heat setting for 6-7 hours.
Remove cooked pork shoulder from slow cooker and transfer to a cutting board. Slice meat.
Skim fat from tomato mixture. Serve pork and tomato mixture with hot cooked noodles.