Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Honey-Balsamic Pulled Pork with Avocado Relish

Scott Phillips

Servings: 4, with leftover pork for 4 to 6

Throw a few things in the slow cooker in the morning and come home to fork-tender pork simmering in a rich, sweet sauce. Serve the relish alongside or use it as a topping for pulled pork sandwiches.


  • 1/4 cup honey
  • 1/4 cup Worcestershire sauce
  • 1/4 cup aged balsamic vinegar
  • 2 3-inch rosemary sprigs
  • 1 medium clove garlic, minced
  • 1 5-lb. bone-in pork shoulder
  • 2 ripe Hass avocados, diced
  • 2 Tbs. pickled jalapeño rings, chopped
  • 1 Tbs. apple cider vinegar
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 130
  • Sodium (mg): 570
  • Carbohydrates (g): 21
  • Fiber (g): 7
  • Protein (g): 42


  • Combine the honey, Worcestershire, vinegar, rosemary, and garlic in a 5- to 6-quart slow cooker. Add the pork and turn to coat. Cover and cook until fork-tender, about 6 hours on high or 10 hours on low.
  • Transfer the pork to a large cutting board. Discard the rosemary. Pour the liquid into a fat separator. Pull the pork into chunks, discarding the bone and any large pieces of fat or gristle. Transfer to a large bowl.
  • Defat the liquid and bring to a boil in a 2-quart saucepan over medium-high heat, stirring occasionally. Cook until reduced to about 1 cup, about 6 minutes. Pour over the meat, toss well, and season to taste with salt.
  • In a small bowl, mix the avocados, jalapeños, vinegar, and salt to taste. Serve with the pork.

4 great ideas for leftover pork

• Add to a quesadilla along with charred onions, peppers, and cheese.

• Stir into a frittata with roasted poblanos and corn.

• Mix into your favorite hash and serve with a poached egg.

• Layer with cheese, peaches, and hot sauce for a gourmet grilled cheese.


As written, this recipe serves a family of four with leftover pork; if you’re cooking it for a crowd, be sure to double the avocado relish.


Rate or Review

Reviews (6 reviews)

  • user-2423068 | 11/20/2019

    I love crockpot recipes for their simplicity. But the reviewer that mentioned the flavors were muted is right on these things. I have started holding back 1/4th of some of the brightening flavors such as balsamic to be added at the end after cooking. I would probably add a couple of whole jalapenos to the pot too since I like a bit of zing. An alternative is to make it as stated and add 2 TBS balsamic when combining the juices at the very end. You can always just add a little hot sauce on mine/yours

  • JEHartel | 08/07/2016

    This is my go-to pulled pork dish. I think that the pork could use a touch of zing, but I recognize that few spices can survive 8 hours in the slow cooker. That said, don't let my implied negativity on the pork affect your judgement. The avocado relish is splendid and provides a great counterbalance to the relatively bland pork. My family loves this dish with rolls or simply served over white rice.

  • DonBishop | 08/22/2015

    Honestly, I thought this lacked flavor. The meat cooked perfectly though. Pulling the pork was very easy and I used the left overs for tacos.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.