I love classic pulled pork barbecue, but its flavor isn’t subtle. Ingredients like vinegar, hot sauce and mustard tend to overpower. The recipe below has less-intense seasoning, which allows the meat to shine. Balsamic vinegar is aged until it’s sweet and mild, so it has a delicious tang without the harsh bite usually associated with vinegar. In this dish, balsamic vinegar also lends a deep color and complex flavor to the pork.
Black pepper, garlic and soy sauce accentuate different notes in the meat, while a touch of honey further mellows and sweetens. I love making this pork into sandwiches with soft potato rolls and coleslaw. It’s also delicious accompanied with summery sides like potato salad and corn on the cob.
Slow Cooker Honey Balsamic Pork 
Ingredients3 pounds (1.4 kg) pork tenderloin
½ cup (120 ml) balsamic vinegar
1 cup (240 ml) water
¼ cup (60 ml) honey
2 tablespoons (30 ml) soy sauce
3 tablespoons (38 g) brown sugar
3 cloves garlic, minced
½ teaspoon (1 g) black pepper
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) water
Directions1. Spray the inside of a 5-quart slow cooker with cooking spray. Set pork in the bottom.
2. In a small mixing bowl, combine balsamic vinegar, water, honey, soy sauce, brown sugar, garlic and black pepper. Pour over meat.
3. Cook on high for 2 hours.
4. Remove meat to a cutting board and rest for 10 minutes.
5. Whisk cornstarch into water to make a slurry.
6. Pour liquid from the slow cooker into a medium saucepan. Skim off excess fat from the surface. Bring to a boil over medium heat and add cornstarch slurry.
7. Cook 3 to 4 minutes, until slightly thickened.
8. Shred pork with two forks. Pour sauce over the top, toss and a serve.
Pro tip: To give this pork crispy edges, broil it before adding the sauce. Spread the shredded meat in a thin even layer on a rimmed baking sheet and broil for 3 to 5 minutes until the edges crisp and sizzle. Remove promptly and top with sauce as directed above.
