I’m enjoying pulled pork sandwiches with rich balsamic glaze. I’ll admit I’ve never been a huge fan of BBQ, but I was impressed with this new glaze recipe I tried from my friend, Mel’s food blog. I paired it with a pork tenderloin which I easily cooked from a frozen state in the crock pot. I seasoned it with my easy southwest seasoning I stash on the side of my freezer. Then after six hours on high, I pulled the pork a part with two forks.
I combine the glaze ingredients in a saucepan in the morning and had it ready to simmer when the pork was pulled. I pile a whole wheat bun with the pulled pork and drizzled it with the glaze, which smells divine. I like to add pizzaz and add simple coleslaw (shredded cabbage and a little mayo just to moisten) on top. My husband thought the sandwich tasted like take-out. I’m excited to have leftovers for a future meal. I’m freezing the pork, glaze and extra butternut for a night off from cooking (just re-heating).
Pork Tenderlion with Balsamic Glaze adapted from Mel’s Kitchen Cafe
Freezer Southwest seasoning found here
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Rub the seasoning over entire frozen or thawed roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours if thawed and cook on high 6 hours if frozen. Combine the ingredients for the glaze in a small saucepan and set aside. Near the end of the cooking time, shred the pork with two forks and begin the glaze. Bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker and serve on buns or as a main meat entree. Drizzle the glaze over the pork and serve with butternut, slaw or whatever you like with homemade BBQ that tastes like a restaurant!
This is linked to Finer things Friday
Have you tried the balsamic glaze on your pork?