Special Diet - Created Date : 31.8.2019
So I like to think I’ve come a little ways since my days of quickly snapping a picture of my supper for the blog before diving in. But I have to admit, the though of photographing a big hunk of brown meat makes me a little nervous.
It didn’t help that I laid down on the couch when the girls went for a nap and opened my eyes at 5:00.
Luckily, I didn’t have much work to do on this incredible pulled pork.
It’s always a little interesting trying to get some photos of something we’re eating for supper before it’s totally cold and unappetizing, especially as I’m rushing and trying to make it look like I didn’t just sleep until 5:00pm when the hubs gets home from work.
“Girl, go and start cleaning up your toys!”
“I can’t mom, I have to take pictures!”
Things get a little crowded in our dining room as we’re both maneuvering around the toys on the floor, trying to get a good shot of our supper in between periods of dark cloudiness and too-bright sunshine.
Anyway. We made it.
Am I the only one out there who can’t stand the smell of balsamic vinegar? That is some powerful stuff. It makes my head hurt a little bit.
When I make this honey balsamic sauce, I think the exact same thing: “That sauce smells potent — how can it actually taste good?!”
The truth? It’s incredible. INCREDIBLE.
This is my favourite pulled pork recipe out there.
In the world.
It is so easy just to throw a roast in the slow cooker in the morning, and then when suppertime rolls around the only thing you have to do is make the sauce. I mean, you could make a side to serve with it, but we don’t.
When this pulled pork is on the table, I don’t need anything else getting in my way. Just some fresh buns and allllll that dark, drippy sauce!
I have a question – I am making this today and I am very excited. Do I put the slow cooker on high or low temp for the 8 hours? I’m guessing high but I don’t want to over cook the meat, that’s why I thought I should ask ??
If you doubled the weight of the pork roast in the crockpot, would cook time be the same? I know I would double the ingredients for sauce and ingredients put in with the roast to cook. Just not sure if I need to adjust time of cooking the roasts.
Made this for Brielle’s first birthday party yesterday and it was a huge hit! I’ve already sent the recipe to a couple people who asked for it! I made an 18lb pork shoulder in two crockpots and had one whole crockpot left over and A LOT of sauce leftover too, but we’ll find other ways to use it for sure! We already used it in a stir fry today and it turned out great!
I got an instant pot for Xmas and am thinking of converting this recipe for a dinner guest tomorrow night. Anybody want to help me estimate the timing? I love how tender meats turn out! And I’ve used my slow cooker for over 30 years, so no offense intended.
I use Lawry’s seasoning salt. Sometimes red pepper flakes are called red chilis or something of that sort — you can definitely leave them out and add in something else for a bit of heat if you want it!
This looks great! Thanks for sharing. I’m making it now. This might be a dumb question, but what do you use the extra sauce for after you split it in half? Do you think I could just halve the sauce recipe and pour all of it on the pork?
So I’m looking for a pulled pork recipe that I can use to serve 25-30 people and cook it in my roaster. I’m not sure how much meat to cook so I’m sure I have enough. Plus I am wondering if this recipe will be ok in my roaster instead of a slow cooker. Thank you!
I honestly can’t say I’ve made pulled pork in a roaster — the slow cooker just gets it so tender! If it was me I would probably cook a few roasts in the slow cooker, then transfer to a roaster with the sauce and reheat on a low temperature. I think a good average is 1/4-1/3 lb of meat per person, depending on what else you’re serving.
Hi Ashley, I’m going to try this for supper tomorrow. I usually have a creamy dressing coleslaw with pulled pork. Do you think this will be ok with this recipe as well? If so, do you have a good recipe for that as well? ??
Oh my goodness. I just made this and followed the recipe almost exactly, EXCEPT I used pork tenderloin rather than pork roast, cooked it in an electric pressure cooker rather than a slow cooker, and added 1 cup of chicken broth instead of 1 1/2 cup water. I actually sprinkled the garlic powder and seasoned salt over the pork tenderloin and laid it in the pressure cooker after I poured in the chicken broth in (so the seasoning would not get rinsed off). I then pressure cooked it for 50 minutes and let the pressure release slowly rather than a quick release. While the pressure was releasing naturally, I made the sauce exactly as directed. Then, I shredded the pork tenderloin with 2 forks and poured half the sauce over it and mixed it well and used the remainder for . IT IS DELICIOUS!!! IT IS DEFINITELY KEEPER! SIMPLY DELISH! Thank you so much for sharing this recipe, Ashley!
I can’t stand balsamic vinegar so almost didn’t try this. Wow! It is so good! I couldn’t decide what to do with a pork roast I made in the crock pot a few days ago. I am not a fan of barbecue sauce and didn’t care for the pork plain. This was soooooo good. I saved to my Pinterest “tried and liked it”. It is definitely a keeper.
Thanks Ilse! I’m not sure that I would. The slow cooker makes the pork so, so tender. Do you have a pressure cooker of any kind? That would also make some pretty tender pork. Chicken would also be good with the sauce and a little easier to make without a slow cooker.
I have made this several times and I thought I left a comment but I guess not. I am terrible at remembering recipes so I always have to come back here. Anyway, I wanted to add that this pulled pork is KILLA as a pizza topping! I always have sauce remaining so I ladle a little bit of that onto the dough in place of sauce. Add whatever else you think may be good; we add a mild cheese, caramelized onions and it’s amazing. Please do not ever delete this recipe from the internets, as I would probably cry. LOL Just kidding, I am going to print it out this time!
Such a great sauce!! I made it with only a cup of balsamic, all I had, and it was delicious. I seasoned the meat like a dry rub and seared the roast in olive oil on all sides then put it in the oven on convection roast at 300* for 30 minutes then reduced the heat to 225* for 3 hours. I replaced 1/2 cup of water with apple cider and added a bunch of fresh rosemary to the cooking liquid. When I opened the lid, the meat fell apart it was soo tender and moist. I am making a broccoli slaw with apples, cranberries and pecans as a side. Then leftovers will be making pulled pork nachos!! Can’t wait…
this recipe sounds delicious! Would You tell me how large Your crockpot is? Because I am about to buy one. I need one for a large family (maybe 8 liters) and I am wondering if I can use it for smaller amounts for, let´s say, 2 people, too, with a smaller amount of ingredients.
Hi Julia! I actually have a 2.5qt, a 4qt and a 6qt. For this recipe I always use my 6qt and it’s a great size! I think the 6qt would be big enough to feed most large families, but I really love having a variety of sizes for options. I would maybe start with a 6qt (or 8, depending on how many servings you want to make at once!) and then add another to your collection if you need.
Hi Rachel — sorry I just saw this! You can absolutely leave it longer. There are a few ways to help adjust cooking time. If your slow cooker is generally cooler (meaning, you usually find you have to add time to most slow cooker recipes), then the extra hour won’t matter. If your slow cooker is hotter (meaning you usually find recipes are done sooner than the recipe calls for), you can add the roast frozen to the slow cooker and it won’t dry out if it’s left for longer. I’ve done this lots when I worked away from home and it worked so perfectly! If you have a cooler slow cooker I wouldn’t recommend a frozen roast though. It all just depends! I hope that helps!
Can I just make the sauce and a pour over the pork to cook in all day instead of making at the end? And maybe eliminate the water so the sauce is not diluted? I want to make this while I am working….and don’t really want that extra step at the end. Thank you! Looks wonderful….making today!
Hi Lori! You can definitely do that! The flavor of the sauce might be a little more muted (a little more “porky”), but I’m sure it will work. If you’d like to prep the sauce ahead you can always make the sauce and keep it in the fridge to toss the meat with later? Both ways would work!
This sounds so delicious and so easy! Throw it all in a slow cooker. Perfect as the weather is getting cold down here so I can spend the day snuggled up on the sofa and then serve a dinner that seems like I have been slaving for hours. ??
I love the smell of balsamic – but, it’s wonderful how unappealing flavors and smells can mix and become something so desirable! These photos rock! And I don’t even eat a ton of pork – but I wanna dig right in!
I used to be so scared of pulled pork, but I got hooked when I went to college and they would have big pig roasts and pulled pork sandwiches! It is so good! And your sauce sounds perfect! Haha, a nap on the couch sounds way better than taking photographs right now! I’m glad you got them finished though and they look awesome ??
Hi Ashley! This looks amazing! I love balsamic reductions and my friend in AR just sent me a really nice quart of honey, so I’m in! I think if I were to add a side it would be creamy coleslaw – just the South in me!
Can’t believe someone else doesn’t like the smell. My husband said that it was in my head. I have, however, gotten past it long enough to try it in a peach cobbler recipe several years ago. It does something divine to food that I had to admit.
I love the simplicity of slow cooker meals! It just makes life sooo much easier! And I am totally with you on the balsamic vinegar! I love it with some fresh tomato and mozzarella but if I am going to make a balsamic reduction I usually pull the hot plate out of the pantry and plug it up outside so the whole house doesn’t smell like vinegar!
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My name is Ashley and I love to cook and bake. I also like to do things my way, which means eyeballing, improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! read more...
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"