Crock Pot Balsamic Pork Roast

As cooked by Laurie


The modification Laurie made to this recipe from skinnytaste.com is to use 3 1/2 pounds of "boneless pork butt" instead of 2 pounds of "boneless port shoulder roast".  This is the cut of meat the butcher recommended, plus the meat was priced at $1.79 per pound. That's about $6 for this 3 1/2 pound roast!

I really enjoy tender meat that falls apart when you touch it with a fork.  Laurie could barely get it out of the crock pot because it kept falling apart as it was pulled out of the juice in the crockpot. She served in over mashed potato and with roasted cauliflower as the side dish.

3 1/2 pound boneless pork butt

After 8 hours

Meat was removed from the crockpot and any large veins
of fat were removed and discarded

To keep the meat warm and moist until the rest of the dinner 
was ready, it was placed back into the crock pot full of 
flavorful liquid and broth.

Ready to be served!  (Just a portion... there was plenty for leftovers)



Yes.  I need to learn how to stylize food!  But my dinner was getting cold!
Dinner tonight: port, left over mashed potato, and roasted cauliflower.


Adapted from: http://www.skinnytaste.com/crock-pot-balsamic-pork-roast/

Modifications:

  1. Rather than 2 pounds of boneless pork shoulder, we used 3 1/2 pounds of boneless pork butt, as was recommended by the butcher.
  2. When shredding the pork with two forks at the end of the cooking process, this is a good time to remove excess fat, if any.



Comments