New York is experiencing a blizzard today, and everyone is longing for something warm, and hearty. Slow days like this call for slow cooking. This dish has all the right elements for a snow day. It comes together in no time, and fills the house with a delicious aroma of things to come. It is also made from things I have on hand since venturing out to the grocery store is not really an option.
This is one of the easiest ways to use the slow cooker, as this pulled pork requires no marinating, no pre-searing of the meat and almost no mess. Simply place the pork tenderloin in the slow cooker, add the one bowl sauce, and let it cook. Later, the tender, juicy meat can be shredded and served on fluffy brioche buns for a comfort food sandwich that everyone will enjoy.
Slow Cooker Pulled Pork: ( adapted from Le Creme de la Crumb)
Place a pork tenderloin into the slow cooker bowl.
In a separate bowl mix together 1/2 cup of balsamic vinegar, 1 cup of water, 1/4 cup of honey, 3 tablespoons of brown sugar and 2 tablespoons of soy sauce. Add a couple of diced garlic cloves and about 1/2 of a small onion finely diced. Sprinkle the pork with a black pepper and pour the sauce over it.
Cover, and cook at high for about 4 1/2 -5 hours.
Drain the sauce into a sauce pan and bring to a slow boil. Mix together a tablespoon of cornstarch and a some water until it forms a smooth paste. Whisk a little at a time into the sauce, and let it simmer for a few minutes until thickened.
In the meantime, use forks to shred the pork. Alternatively, you can toss it into the electric mixer with the paddle attachment, and mix on a low speed until it shreds. (It is easier, but you have to wash another bowl, and frankly, who wants to do that? But to each his own!)
Serve on toasted brioche buns and enjoy!
Photo: Spencer Jones Glasshouse Assignment
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Tags: balsamic vinegar, diced onion, garlic, honey, Le Creme de la Crumb, pork tenderloin, pulled pork, Slow cooker, soy sauce, sweet and savory, unrecipe of the week
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