Laurie's Kitchen

A cooking blog of some of my favorites


Filed under: Dinner,Gluten Free,Pork,Slow Cooker — laurms15 @ 10:38 am


Recipe originally found on

Yield: 4 TO 6 SERVINGS
Prep time: 10 MIN
Cook time: 9 HOURS


1 (3-pound) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (Raspberry or plum jam can also work)
1/4 cup hoisin sauce
1cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1+ Tablespoon cornstarch


Place pork shoulder in a Tupperware or large ziplock.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.

Place in fridge overnight so in the morning you just need to pour the entire thing into the slow cooker. If you do not wish to marinate this is not required at all. I just find it easier to prep the night before.

Place pork and glaze in the slow cooker. Cover and cook the pork shoulder on LOW for 9 hours.

Remove the pork shoulder from the slow cooker (saving the liquid) and place into a bowl. Using two forks, shred the pork into smaller pieces.

Pour the liquids from the slow cooker into a saucepan over medium-high heat and whisk in the corn starch. Bring the sauce to a boil and cook it until it reduces and has thickened. Pour some of the sauce over the pork and mix. Save the rest so people can add a bit more sauce to their individual portion.


Balsamic Glaze Pork Loin October 16, 2011

Filed under: Dinner,Dutch Oven,Pork,Slow Cooker — laurms15 @ 10:30 am

This was a fantastic slow cooker recipe! I found it on Pintrest (love) I served it with these potatoes and a vegie.

1 (3 pound) boneless pork loin (fed 4 adults with 1 portion leftover)
1+ tablespoon ground sage
1+ tablespoon salt
1+ tablespoon pepper
1+ tablespoon garlic powder
1/2 cup water
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/2 cup brown sugar
3 tablespoons cornstarch
1/4 cup balsamic vinegar
1/2 cup water
4 tablespoons soy sauce
I will preface this by saying the measurements above are approximate as I don’t measure usually when I cook but these are my best guesses. Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water, 1/2 cup of soy sauce, 1/2 cup of balsamic vinegar. Cook on low for 8 hours (or high for 5 hours).
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Original Recipe to which I made a few adjustments.