Ingredients
Scale
- 2–3 pounds pork tenderloin (2 small or 1 large)
- 1/2 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1 cup water
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons corn starch
- 3 tablespoons water
Instructions
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In the crock of a slow cooker, whisk together the balsamic vinegar, maple syrup, brown sugar, water, soy sauce, garlic, onion powder, salt and pepper until combined. Add the pork and turn it to coat it in the sauce. Cover and cook on high for 4-5 hours or low for 7-8 hours.
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Remove the meat from the slow cooker to a cutting board. Pour the liquid in the slow cooker into a saucepan (removing any bits of meat or fat). Whisk together the corn starch and water, add it to the saucepan and bring to a boil over medium high heat. Keep it at a boil, stirring occasionally, for 3-4 minutes or until the sauce thickens slightly.
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Meanwhile, shred the cooked pork with two forks and then return it to the slow cooker on the warm setting. Pour the thickened sauce over the shredded meat and toss it to combine. Serve it on it’s own or on rolls with coleslaw as pulled pork sandwiches.
Notes
Source: Adapted from Creme de la Crumb
- Prep Time: 5
- Cook Time: 360