**This is NOT an ad. But you are welcome, King’s Hawaiian for what I am about to say.
An ingredient I feel in love with while doing the Whole 30 was balsamic vinegar. I always had a thing for balsamic, but balsamic really pulled through for me during a tough time, and we’ve really been hitting it off. It adds such a rich flavor and kicks back at you a little bit. I love when my food has a little kick and tang to it. So I put this unlikely pair of balsamic and honey together for a sauce to pour over pulled pork.
My husband turned up his nose when I told him what I was making. He is more of a traditional eater. New things are fine every once in a while, but when I start getting a little crazy in the kitchen, he gets a little apprehensive. But when he saw it, there was not sniffing or examining the food in front of him. Just eating and complimenting.
Him: “This balsamic stuff is really good!”
Me: “I know…” High five to myself.
As if that wasn’t a big enough victory, he came home for lunch and ate the left overs.
Him: “This is bomb.”
That’s right. Bomb.
I can’t make this stuff up.
I paired my pulled pork with King’s Hawaiian hamburger buns. I had NO idea they made hamburger buns, but I saw them out of the corner of my eye and grabbed them with out thinking twice. The subtle sweetness of King’s Hawaiian was perfect with the balsamic. Plus, the bread is more dense than other buns I’ve used and it held it’s own against all that sauce. No soggy buns!
- 2 -3 pounds pork roast
- 1/2 cup water
- 1/2 onion, chopped
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 cup balsamic vinegar
- 1 6oz can tomato paste
- 1/2 cup honey (plus more to taste)
- 1 TBSP soy sauce or aminos
- 1 TBSP Dijon mustard
- 2 cloves garlic
- salt and pepper to taste
- Hamburger buns
- Coleslaw (optional)
- Place roast in a slow cooker and pour water on top. Cover with chopped onions, thyme, rosemary, and salt and pepper. Cover and cook on low for 8-9 hours or on high for 4 1/2 hours.
- When the pork has 45 minutes of cooking left, prepare the sauce. In a cause pan whisk together balsamic vinegar, tomato paste, honey, soy sauce, Dijon, and garlic. Simmer for about 20-25 minutes.
- Remove pork from the slow cooker and discard the liquid and onion. Return the pork to the slow cooker and shred the pork with two forks. Pour the sauce over the pork and keep warm until serving. Top with optional coleslaw.
Recipe adapted from Better Homes and Garden