Balsamic braised pork is tender and full of flavor. Make sure to have some mashed potatoes, rice, or pasta ready because you are going to want to lap up every last drop of the sauce. It is a perfect filling meal that is simple enough for a family meal but tasty enough for company.
In a large dutch oven, heat the oil over medium-high heat.
Sprinkle salt and pepper generously over pork and brown pork on each side.
Remove from heat. Pour vinegar and honey over pork. Add rosemary and bay leaves. Add 4 cups of water. Cover with lid and place in oven.
Braise for 4-6 hours.
Remove meat from braising liquid. If desired, skim the fat off the liquid.
Over low heat, simmer liquid adding a slurry of a couple of tablespoons of water and corn starch. Bring to a simmer.
Cut meat into chunks, removing any remaining chunks of fat and heat until warm.
Serve over rice, pasta, mashed potatoes, or on a bun.
Crockpot Directions
Heat the oil in a large skillet over medium-high heat.
Season all sides of the pork roast with salt and pepper. When the oil is glistening, carefully place the pork into the pan. Brown each side of the roast. (You can skip the browning if you are inched for time, but it does add another layer of flavor.)
Mix the vinegar, honey, rosemary, and bay leaves together in crockpot. Add a cup of water.
Place pork loin into liquid in crockpot. Cook on high for 4-6 hours or low for 6-8 hours.
Remove meat from liquid. Remove the grease, bay leaves, and rosemary from the liquid.
Make a slurry with the cornstarch and a couple of tablespoons of water. Stir into braising liquid.
Chop meat or shred with forks, removing any remaining fat. Return meat to pot and cook until the liquid starts to bubble and thicken.
Serve over rice, pasta, mashed potatoes, or on a bun.
Notes
You can use maple syrup or brown sugar in place of the honey.If you don't have fresh rosemary, use a couple of Tablespoons of dried rosemary.It is hard to overcook the meat in this recipe, so it is okay if it cooks for a bit longer than the recipe suggests.