Honey Balsamic Pork
Am I the only one who doesn’t have time to cook right now?
Please say I am not alone.
Whether you are in the same hectic boat or you just prefer to do other things than cook, this is one of those fantastic recipes you can make after breakfast and so you do not need to worry about dinner.
Assemble a salad before the dinner bell and supper is served.
Great days.
This dish has that incredible tangy, sweet, Hawaiian thing going on. This pork is swimming in the most wonderful marinade, so it doesn’t need any BBQ or other sauce.
I love sauces that have a hint of sweetness. Especially on pork.
Take a 2-5 pound pork shoulder roast (or another pork roast) and cut into 3-inch pieces. I always use a 5-pound roast because I have a family of 6, they always have friends over and I like leftovers. This recipe will work with 2, 3, 4, or a 5-pound roast.
Salt and pepper all sides of the pork wedges.
Brown the roast pieces in a little lard (or other fat) on all sides in a castiron skillet on the stovetop over high heat.
EXPERT TIP: You do not need to brown the meat before placing in the cooker. It makes the end result prettier, but is not necessary.
Once browned, place the pork pieces in the Instapot or crock pot.
Next, make the marinade.
In a small bowl combine the 1/3 cup honey, 1/3 cup balsamic vinegar, garlic, water, rosemary, soy sauce, and corn starch.
Mix with a fork until all the cornstarch is dissolved.
Pour the marinade evenly over the pork.
Put the lid on the crockpot or Instapot and set to cook.
Instapot: Set to pressure cook (on high pressure) for one hour with the vent closed. Let the pressure release naturally.
Crockpot: Cook on high 5+ hours.
When you open the lid you will have glorious, tender, tangy, honey-sweetened pork loveliness.
Ohhh man.
Use a ladle to skim the fat off the surface of the cooking liquids and discard.
To serve:
Arrange on a platter and pour the marinade over the top.
or
Use 2 forks to pull (shred) the pork and drizzle the meat with cooking liquids.
Simple and fantastic.
If you want TONS of great real-food recipes that are fast and delicious you should join the site!! Members get tons of goods… it’s cheap… and you’ll probably get along better with your pants. Learn more about the program HERE. 🙂
XO,
Candi
| Servings |
servings
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- 2-3 lb pork shoulder roast cut into 3-in pieces
- Salt & Pepper to season roast
- 2 tbsp lard for browning the pork
- 1/3 cup honey
- 1/3 cup balsamic vindgar
- 6 cloves garlic
- 1 tbsp tbsp rosemary dried
- 2 tbsp corn starch
- 2 tbsp water
- 1 tbsp soy sauce I use Brags Liquid Aminos
Ingredients
|
|
Rinse and slice the pork roast into 3-inch pieces. Salt and pepper all sides of the pork.
Brown the roast pieces in a little lard (or other fat) on all sides in a castiron skillet on the stovetop over high heat.
Once browned, place the pork pieces in the Instapot or crock pot.
Next, make the marinade.
In a small bowl combine the 1/3 cup honey, 1/3 cup balsamic vinegar, garlic, water, rosemary, soy sauce, and corn starch.
Mix with a fork until all the cornstarch is dissolved.
Pour the marinade evenly over the pork.
Put the lid on the crockpot or Instapot and set to cook.
Instapot: Set to pressure cook (on high pressure) for one hour with the vent closed. Let the pressure release naturally.
Crockpot: Cook on high 5+ hours.
Use a ladle to skim the fat off the surface of the cooking liquids and discard.
To serve:
Arrange on a platter and pour the marinade over the top or use 2 forks to pull (shred) the pork and drizzle the meat with cooking liquids.
