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.

Ingredients

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

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

Preparation

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.

Tip

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.

(5 ratings) Read Reviews

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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.

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What We're Cooking Now

Name: Honey-Balsamic Pulled Pork with Avocado Relish
Yield: 4, with leftover pork for 4 to 6 servings
Cuisine: American
Ingredients: 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