Recipe here.
So, I bought two large hunks of pork last week. The first week, I made the Slow Cooker Filipino Adobo Pulled Pork from Skinnytaste.com. That was good. Oh, my goodness, it was good.
That left one of the hunks of pork in my freezer, so this week I pulled it out to make the balsamic version. This was, I think, very nearly almost as good as the Filipino Adobo version. The great advantage is that all the ingredients apart from the pork were things I tend to have in my cupboards anyway: balsamic vinegar (I always have it on hand to make salad dressings and things, but it takes me about 3 years to use up a bottle), Worcestershire sauce, etc. I don't usually have honey, because I find it too sweet for pretty much anything, really, but a friend had given me some locally-made stuff and I was eager to find uses for it.
The only criticism I have of this is that it came out a little dry. I think next time I might try to find a cut of pork that's more suitable for the crock pot, i.e. a tough old thing full of connective tissue or something. My idea of perfect meat is the kind that falls off the bones in impossibly tender pieces. The sauce for this recipe, however, was perfectly delicious--the right combination of sweet, salty, and acidic. We served it over white basmati rice, with a side of coleslaw.
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