Fall has officially begun and it time for a savory Honey Balsamic Pork BBQ ! This is perfect to put into a crock Sunday afternoon and let it cook while you watch football, or in my case, grade papers. This creation all started as a result of an early June wedding of the daughter of one of my dearest friends. The food was fabulously fresh and seasoned with fresh herbs of the season. One of the items served was a pork BBQ with a cornbread topping. Savory for sure and a great combination. I don’t think I have the right ingredient that gave it that zing I remember, however it did provide the inspiration for my quest to create one fit for the family.
I used boneless pork butt roast since I had bought it on sale, but I’m sure other cuts would be acceptable. Trimmed of excess fat, I topped it with onions and fresh herbs, after bathing it in chicken broth.
After cooking for 4 hours on high, I broke it into chunks and cooked it for another hour.
Take pork from crock and shred with forks, removing any remaining pieces of fat and herb stems if you used fresh herbs. Pour the remaining broth and onions out the crock pot
Prepare the sauce with these ingredients as instructed below.
In search for the perfect cornbread for the BBQ to top, I found this wonderful recipe that included Eagle Brand Sweetened condensed milk. Eagle Brand turns anything into a great memory. This recipe for Deliciously Sweet Cornbread will not disappoint you and it’s done in 25 minutes!
The end result is a fabulous fall meal made for football season. And just think, the inspiration for this began with an early summer wedding. Thank you, Sarah and Andy! The memories of that amazing day will forever stay in my heart… and my stomach!
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 2½ pounds boneless butt pork roast
- ¾ c chicken broth
- 1 small red onion, thinly sliced
- Fresh sprigs of : thyme, rosemary, oregano and sage
- (about 1½ t. of each or ½ t of each dried)
- ½ c. balsamic vinegar
- ¾ c. ketchup
- ½ c. honey
- ⅓ c. dark brown sugar
- 1 T Worcestershire sauce
- 2 T. Dijon mustard
- 2 cloves of garlic, minced
- Trim excess fat off of pork and place in slow cooker.
- Pour chicken broth over pork.
- Layer sliced onions on top of pork.
- If using fresh sprigs of herbs, place them on top of onions. Otherwise, sprinkle the dried herbs over onions. Cover and cook on high for about 4 hours.
- Break pork into chunks and cook another hour on high.
- Remove pork from crock and any stems remaining from fresh herbs.
- Shred pork chunks with two forks.
- Pour off any broth and onions remaining in crock.
- Return shredded pork to the crock which is on the warm setting.
- Prepare the sauce by combining the remaining ingredients in a saucepan; whisk together and bring to a slight boil as you continue to stir.
- Pour sauce into crock with shredded pork. Mix to thoroughly coat the shredded pork.
- Allow it to warm in crock until ready to serve.
- Serve over sliced cornbread or on your favorite bun.
