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A Cozy Midwest Classic for Busy Days and Big Appetites
Let me just start by saying this: if you’re looking for a fancy, fussy pork recipe with 17 steps and ingredients you have to Google… you’re in the wrong kitchen, sweetheart. But if you’re after something honest, warm, and downright delicious — something that fills your house with that mouthwatering “Sunday dinner is coming” smell — then pour yourself some iced tea and settle in. You’re gonna love this one.
Out here in the Midwest, we don’t always do things fast — but we sure try to do them right. Whether it’s shelling peas on the porch or baking bread that rises slow and proud, there’s a rhythm to the way we cook. Not rushed. Not flashy. Just real food that feeds people and brings a little comfort after a long day. That’s exactly what this slow cooker brown sugar balsamic pork is all about.
I’ve been making some version of this pork for years. It’s the kind of recipe that sneaks into your regular rotation without you even realizing it. One day you’re testing it out on a whim, the next thing you know you’re scribbling it down on a notecard for your daughter-in-law or doubling it for a church potluck. That’s how you know it’s a keeper.
Why You’ll Keep Coming Back to This Pork
Sometimes you just need a meal that feels like a little exhale — that’s what this is. Sweet, savory, a little tangy, and fork-tender in all the right ways. Here’s what makes it shine:
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Slow-cooked magic — throw it in the morning, forget about it ‘til dinner.
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Flavors that play nice — brown sugar, balsamic, garlic, a hint of soy and Worcestershire. Nothing weird. Just good.
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Comfort food with range — serve it with mashed potatoes, stuff it in buns, or even spoon it over grits.
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Leftovers that don’t feel like leftovers — and trust me, that’s a rare thing.
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Feeds a crowd — and still tastes special enough for Sunday dinner.
Ingredients
You probably have most of this already. But let me give you a little insight as we go — I’m not one to leave you guessing.
Here’s What You’ll Need:
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3 pounds pork shoulder or pork butt
Look for a cut with a little fat marbling — it melts into the meat as it cooks and makes everything tender and rich. -
1 cup brown sugar
Light or dark — dark gives it more of that molasses-y depth, but both work great. -
½ cup balsamic vinegar
This is what gives the sauce its tang and balance. Don’t use the super cheap stuff, but you also don’t need a fancy imported bottle. Middle-of-the-road works. -
1 tablespoon soy sauce
Just a splash to round out the sweetness. It adds saltiness and that lovely umami. -
1 tablespoon Worcestershire sauce
Oh honey, this stuff is magic in meat dishes. Trust me. -
4 cloves garlic, minced
Fresh is best, but if you’ve got the pre-minced jar in the fridge, that’s just fine. -
1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme
If you’ve got fresh thyme growing by the porch, by all means use it. Otherwise, dried does the job.
Step-by-Step Directions
This is a true “dump and go” recipe. You don’t need to brown anything or mess with a bunch of prep. But there are a few spots where a little extra care makes a big difference.
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Get that pork settled in
Place the pork shoulder right in your slow cooker. No need to trim off the fat — just make sure it’s nestled in there good. -
Whisk up the sauce
In a mixing bowl (I just use a 4-cup Pyrex), combine the brown sugar, balsamic, soy sauce, Worcestershire, garlic, salt, pepper, and thyme. Give it a good stir until the sugar starts to dissolve. It should smell sweet and sharp, with a little funk in the best possible way. -
Pour it on
Drizzle the mixture right over the pork. Make sure it’s evenly coated — spoon some over the top if it pools on one side. -
Cover and cook
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On low for 8–10 hours (my favorite — that “fall-apart” texture is just better), or
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On high for 5–6 hours if you’re in a pinch.
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Shred the pork
When it’s done, the pork should practically fall apart when you look at it. Take it out with tongs, pop it on a cutting board, and shred it up with two forks. (Or use a hand mixer if you’re feeling fancy.) -
Let it soak
Return the shredded meat to the slow cooker and stir it into the sauce. Let it sit on “keep warm” for another 10–15 minutes. This is where the magic really happens — the meat soaks up all that rich sauce.
How to Serve It (A Few Tried-and-True Combos)
Around here, we believe in hearty sides. This pork doesn’t need anything fancy — it plays real nice with the classics:
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Creamy mashed potatoes — I like mine with butter, cream, and a little garlic. Pile the pork right on top and spoon extra sauce over everything.
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Buttery corn on the cob — Bonus if it’s fresh-picked.
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Green beans with bacon — sautéed in a little onion and fat, just like Grandma used to make.
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Garden salad — for a little crunch and brightness. Nothing wrong with iceberg and ranch in my book.
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Dinner rolls — homemade or from the store, just don’t skip them. You’ll want something to mop up that sauce.
Leftovers? Oh, honey. Stack that pork high on a sandwich bun with slaw, or tuck it into tortillas with pickled onions and a sprinkle of cotija. I’ve even used it in a breakfast hash with sweet potatoes and eggs. It’s a chameleon.
Flavor Twists & Tiny Upgrades
If you’ve made this a few times and want to play around, here are a few ideas folks in my family have tried — and loved:
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Spicy kick: Add ½ teaspoon red pepper flakes or a little squirt of Sriracha to the sauce.
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Extra tang: Swap a tablespoon of the balsamic for apple cider vinegar or a splash of lemon juice at the end.
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Savory depth: Stir in a spoonful of Dijon mustard or whole grain mustard. Changes the whole tone of the dish (in a good way).
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Herbaceous lift: Finish with fresh rosemary or parsley stirred in right before serving.
Storing & Reheating (Bless This Recipe’s Heart)
This dish only gets better as it sits. It’s like chili in that way — the flavors deepen, the sauce thickens, and it somehow tastes richer.
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Store: Let it cool, then refrigerate in an airtight container with plenty of sauce. Keeps well for 4 days.
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Freeze: Portion it into freezer bags (with sauce!) and freeze for up to 3 months. Label it, because you will forget what it is later.
Reheat Gently:
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On the stove: Low and slow in a skillet or saucepan, with a splash of water or broth to loosen it.
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Microwave: 1–2 minutes, covered, stirring halfway through. Add a little sauce if it looks dry.
Alright, Friend — That’s All From Me Today
I hope this recipe finds you at the end of a long day when you need something easy but nourishing. The kind of dinner that makes people go quiet for a moment when they take the first bite — you know the sound I’m talking about.
And if you end up loving this as much as we do, would you let me know? I read every single message and comment, and it makes my whole day to hear how a recipe lands in someone else’s kitchen. You can drop a comment below, or come say hi over on Instagram or Facebook.
‘Til next time, take care of yourself — and don’t forget to pull that pork out of the freezer for tomorrow.
Slow Cooker Brown Sugar Balsamic Pork
Ingredients
- 3 pounds pork shoulder or pork butt
- 1 cup brown sugar
- 1/2 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Place the pork shoulder in the slow cooker.
- In a small bowl, mix together the brown sugar, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, salt, pepper, and thyme.
- Pour the mixture over the pork, ensuring it is well coated.
- Cover the slow cooker and cook on low for 8-10 hours, or until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix it with the sauce.
- Serve hot with your choice of sides.
Notes