- 1 pork tenderloin (between 1-3 pounds)
- ½ cup balsamic vinegar
- 1 cup water
- ¼ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons cold water + 1 tablespoon corn starch (optional)
- Whisk together vinegar, water, and next six ingredients.
- Add pork to your slow cooker. Pour sauce over pork. Cover and cook on high for 4-5 hours or on low 8 hours.
- Shred pork with two forks and serve now OR follow the next (optional) step.
- BEFORE SHREDDING MEAT: Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker. Transfer as much liquid from the slow cooker as possible to a medium sauce pan. Bring to boil over medium-high heat. Whisk together cold water and corn starch and stir into boiling sauce. Reduce to simmer and allow to cook for 3-4 minutes until slightly thickened. Shred pork, pour sauce over the top and serve.
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