Slow Cooker Pork Roast
Tender slow cooker pork roast braised with broth, balsamic vinegar, Coca-Cola, soy sauce, honey, and garlic.
Ingredients
- 2 tablespoons vegetable oil
- 1 3- pound boneless pork roast
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
- 1/4 cup balsamic vinegar
- 1/2 cup Coca-Cola
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
Instructions
- Heat vegetable oil in a heavy skillet over high heat. Season pork roast with salt and pepper.
- Brown roast on all sides for 1 to 2 minutes per side.
- Transfer browned roast to the slow cooker.
- Whisk broth, balsamic vinegar, Coca-Cola, soy sauce, honey, and minced garlic together.
- Pour mixture over the roast.
- Cover and cook on Low for 8 to 10 hours, until pork shreds easily with a fork.
- Remove pork to a cutting board and shred, discarding visible fat.
- Skim fat from the cooking liquid. Return pork to the slow cooker with some of the liquid.
- Serve as sandwiches or with your favorite sides.
Notes
Keep some braising liquid with the shredded pork so it stays moist when reheated. If the roast resists shredding, cook another 30 to 60 minutes. Pork shoulder or pork butt gives the juiciest result, while pork loin is leaner and can dry out. Freeze leftovers with a few spoonfuls of cooking liquid for up to 3 months.
