Slow Cooker Brown Sugar Balsamic Glazed Pork

This juicy, melt in your mouth brown sugar balsamic glazed pork is an explosion of flavor. With simple ingredients, easy prep and taste that wows, this dish will make you the hit of the dinner table. You will dream about this pork after you make it. It’s just that good! Making quick slow cooker sandwiches are a MUST in the summer! If you love sandwiches as much as we do try these favorites: Slow Cooker French Dip Sandwiches and Slow Cooker Chicken Caesar Sandwiches.

Brown Sugar Balsamic Glazed Pork

This is one of those recipes that you have to try. You throw it into the crockpot and let it work its magic. By the time it was finished and I pulled it out it was falling apart because it was so tender. But you are going to LOVE this glaze. It will still be fantastic. The combination of brown sugar and balsamic vinegar are a match made in saucy heaven. We poured some of the sauce over the meat before making the sandwiches to make them extra juicy. This sauce would be sublime served as a gravy over rice or potatoes as well. Cooking the meat on low ensures a nice tender meat. If your crockpot cooks hot, add extra water or broth to avoid burning.

Brown Sugar Glazed Pork Ingredients:

Slow cooker pork is so simple to make and comes together quickly. Tender pork for a sweet and savory dinner! Place everything in the slow cooker and let it work its magic!

Pork Tenderloin: You can also substitute pork shoulder or pork butt for these sandwiches Salt: Don’t skimp here, it helps to bring out flavor and tenderize the meat. Coarse Pepper: If you don’t have coarse regular pepper will work here too. Minced Garlic: For faster prep use jarred minced garlic. Brown Sugar: Try dark brown sugar for an extra zing of flavor Cornstarch: This will thicken the sauce for you. Balsamic Vinegar: This can usually be found in your local grocery store next to apple cider vinegar. Soy Sauce: You can use low sodium soy sauce here if you want. Water: You’ll use half a cup in the crockpot with the pork and half a cup in the sauce.

How to Make Glazed Pork:

First sear the pork to create a crispy outside with a tender inside. Create a sauce that is irroestiable then place it all together in a slow cooker.

Tips and Variations for this Slow Cooker Dish:

These simple tips and variations will help guide you to making the best pork for dinner!

Meat: This can be made using chicken breasts or boneless skinless chicken thighs even use a beef chuck roast. Cook Longer: Let the sauce cook with the roast for 15 min up to 30 min for added richness. Shredding Meat: Shred the meat on a cookie sheet covered with aluminum foil, poor sauce over the top and broil for a caramelized dark crust along the top Broth: Use beef broth or vegetable broth instead of water to cook the roast in. Try it with an Instant Pot: This can also be done in an instant pot, add an extra half a cup of water or cook it in the sauce. Set the Instant Pot to high pressure for 45 minutes. Keep in mind you need to allow extra time for it to come to pressure and to naturally release for 15 minutes.

Storing Slow Cooker Pork:

This pork is so easy to make and perfect for making a large crowd. Make this ahead of time and easily warm it up when ready to serve!

Make Ahead: This is so easy to make ahead of time and warms up perfectly. Store in the refrigerator for 4 to 5 days in an airtight container. Freezing Pork: Let the meat cool, then place in an airtight container or ziplock bag. Let out access air and lay flat in the freezer. When ready to serve, place in the refrigerator over night. Warming Up: Place in the slow cooker, reheat in the microwave or cook it in the oven until warmed through.

More Amazing Crockpot Recipes to Try:

Pork Carnitas Skinny Pulled Pork Barbacoa Beef Carnitas Tacos Asian Pulled Pork Cafe Rio {Copycat} Sweet Pulled Pork

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.