Slow Cooker Honey Balsamic Garlic Pork Roast

Slow Cooker Honey Balsamic Garlic Pork Roast

Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Servings: 6–8

Ingredients 

For the Pork Roast

• 3–4 lb boneless pork shoulder roast
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• ½ cup chicken broth
• ⅓ cup balsamic vinegar
• ¼ cup honey
• ¼ cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoons butter

For Thickening the Sauce

• 1½ tablespoons cornstarch
• 2 tablespoons cold water

Instructions 

1. Pat the pork shoulder dry with paper towels. Season all sides evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear for about 3–4 minutes per side, until the exterior develops a rich golden-brown crust.
3. Transfer the browned pork roast to the slow cooker.
4. In a medium bowl, whisk together the minced garlic, chicken broth, balsamic vinegar, honey, brown sugar, soy sauce, Worcestershire sauce, ketchup, Dijon mustard, dried thyme, and rosemary until well combined.
5. Pour the honey-balsamic mixture over and around the pork. Place the butter on top of the roast.
6. Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is extremely tender and easily separates with a fork.
7. Carefully transfer the pork roast to a serving platter. For a beautifully caramelized exterior, brush the roast generously with some of the cooking sauce and place it under the broiler for 3–5 minutes. Watch it closely, as the honey and brown sugar can caramelize quickly.
8. While the pork is broiling, transfer the liquid from the slow cooker to a saucepan. Alternatively, leave the liquid in the slow cooker and turn it to HIGH.
9. In a small bowl, stir the cornstarch and cold water together until completely smooth. Slowly stir the slurry into the sauce. Cook for several minutes, stirring occasionally, until the sauce becomes thick, glossy, and slightly syrupy.
10. Return the pork to the serving platter and generously spoon or brush the warm honey-balsamic garlic glaze over the top. Serve with additional sauce on the side.

Tips

Pork shoulder is ideal for this recipe because its natural marbling keeps the meat moist and tender during the long cooking process.

For a roast that can still be sliced, check it toward the earlier end of the cooking time. If you prefer fall-apart or pulled pork, continue cooking until the meat separates effortlessly with two forks.

Don’t skip the initial searing if you have time. Browning the pork adds deeper savory flavor and gives the finished roast a more appetizing exterior.

The optional broiling step creates the dark, sticky, caramelized finish. Because the glaze contains both honey and brown sugar, keep a close eye on the roast while broiling to prevent scorching.

For an extra saucy roast, reserve some of the thickened glaze and spoon it over each serving.

Storage

Allow leftover pork to cool before transferring it to an airtight container. Store it with some of the honey-balsamic sauce to help keep the meat moist.

Refrigerate leftovers for up to 3–4 days. Reheat gently in the microwave, oven, or on the stovetop with a spoonful of extra sauce.

For longer storage, freeze the cooked pork together with some of its sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.