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Slow Cooker Brown Sugar Balsamic Pork

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients
  

  • 3–4 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup brown sugar (light or dark)
  • 1/3 cup balsamic vinegar (good quality for best flavor)
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water (optional, for slurry)
  • 2 tablespoons olive oil (optional, for searing)

Instructions
 

  • Prep the pork. Trim any thick, waxy pieces of fat from the pork shoulder. Cut into 2–3 large chunks to help it cook evenly and absorb more flavor.
  • Season well. Mix salt, pepper, smoked paprika, and dried thyme. Rub the blend all over the pork, pressing it into the surface.
  • Sear for extra flavor (optional but recommended). Heat olive oil in a large skillet over medium-high. Sear pork on all sides until browned, about 2–3 minutes per side. Transfer to the slow cooker.
  • Layer the aromatics. Scatter the sliced onion in the bottom of the slow cooker. Add the minced garlic on top.
  • Make the cooking sauce. In a bowl, whisk together brown sugar, balsamic vinegar, chicken broth, tomato paste, Dijon, and red pepper flakes (if using). Pour over the pork.
  • Cook low and slow. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and shreds easily.
  • Shred the pork. Transfer the pork to a large bowl. Skim excess fat from the surface of the cooking liquid. Shred the meat with two forks, discarding any fatty bits.
  • Thicken the sauce (optional). Turn the slow cooker to HIGH. Mix cornstarch with water to make a slurry and whisk it into the cooking liquid. Cover and cook 10–15 minutes until slightly thickened and glossy.
  • Glaze and serve. Return shredded pork to the slow cooker. Toss to coat in the sauce. Taste and adjust seasoning with a pinch of salt, pepper, or a splash more balsamic if you want extra tang. Serve warm.