BBQ never gets old, especially when it’s BBQ made with balsamic! Balsamic vinegar is a natural fit as an ingredient in BBQ, sticky, tangy, and sweet it adds a TON of flavor to any BBQ sauce. For this recipe we’ve used a combo of our Traditional 18 YearBalsamic and Red Apple Dark Balsamic. Red apple and pork is a classic combo, and well… we can never have enough of our Traditional 18 Year Balsamic.
ServingIdeas: There are endless ways to enjoy this sweet and tangy pork! Make sandwiches by adding the meat to buns, and then top with coleslaw; serve alongside creamy mashed potatoes or polenta, load on top of a cheesy baked potato, or simply add to your favorite salad.
Yields: 6-8 servings
Ingredients:
Directions:
1. Make the sauce: Melt the butter in a 1-quart saucepan. Add the garlic and cook for 30-45 seconds until garlic is aromatic.Add in the brown sugar and cook the mixture until the sugar has melted.
2. Once the sugar is melted add in the RedApple Balsamic Vinegar, 18-Year Aged Traditional Balsamic Vinegar and the soy sauce and bring to a boil. As soon as the mixture is brought to a boil remove the saucepan from the heat.
3. Sear the Pork: Cut the pork shoulder into 6 equal pieces. Add 1 Tbsp of the olive oil to a large pan and heat over medium-high heat. Once heated add 3 pieces of the pork at a time and sear on both sides for about 3 minutes per side. Transfer to a plate and repeat with the remaining olive oil and pork pieces.
4. Once all the pieces of pork are seared, place the pork in the slow cooker and spoon the sauce over the meat.
5. Cook on low for 6-8 hours. Once done transfer the pork to a baking sheet and shred with 2 forks. Whisk the sauce left behind in the slow cooker to ensure it is combined and then add back in the shredded pork. Mix to incorporate and enjoy!
