Brown Sugar Balsamic Pulled Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
10
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Calories
278 kcal
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Cuisine
American
Brown Sugar Balsamic Pulled Pork
Description
This recipe prepares the pork by slow cooking trimmed pork shoulder or shoulder ribs in a broth seasoned with garlic salt and freshly ground black pepper until fork-tender. The meat is then shredded by hand, allowing control over texture and removing excess fat. A complex sauce is simmered separately, combining dark brown sugar, Worcestershire sauce, aged balsamic vinegar, ketchup, soy sauce, chili garlic sauce, onion powder, rosemary sprigs, and minced garlic. The sauce reduces to a slightly thickened, syrupy consistency that melds sweet, tangy, and umami flavors.
The pulled pork is mixed with half of the sauce to coat evenly, and can be seasoned further with salt and pepper as needed. This preparation yields tender, flavorful shredded pork ideal for serving in sandwiches, sliders, or alongside sides.
The recipe includes an Instant Pot alternative: cooking the pork under high pressure for 35 minutes followed by natural pressure release expedites the tenderizing process. The pork broth is discarded after cooking.
Ingredients
For the pork:
- 4-5 pounds pork shoulder I use boneless shoulder ribs, (see tips above, trimmed
- 2 cups chicken broth low sodium
- 2 teaspoons garlic salt
- ½ teaspoon black pepper freshly ground
For the sauce:
- ⅔ cup dark brown sugar
- ⅔ cup Worcestershire sauce
- ⅔ cup balsamic vinegar aged
- ½ cup ketchup
- 3 tablespoons soy sauce
- 2-3 teaspoons Chili garlic sauce
- 2 teaspoons onion powder
- 3 inch rosemary sprigs
- 6 garlic minced, medium cloves
- kosher salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- If using a whole pork butt or shoulder, cut meat into 4-6-inch long and approximately 3-inch wide strips. If using the boneless ribs, cut them in half. Set aside.
- Combine chicken broth, garlic salt and pepper in a 5 to 6-quart slow cooker. Add the pork and stir. Cover and cook until fork-tender, 6-7 hours on low (depends on the heat of your slow cooker). (See “Notes” below for instant pot method.) Drain the pork and discard the liquid.
- When pork is cool enough to handle, shred the meat into bite-size pieces, with your fingers, discarding any fat. Return meat to slow cooker or a storage container (if making ahead).
- Combine all sauce ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce to a steady simmer. Continue to cook for about 10 minutes, stirring occasionally until liquid is thickened and starting to become syrupy. Remove rosemary stems.
- Combine half of the sauce with the shredded pork. Taste and season with kosher salt and pepper, if needed. Save the rest of the sauce to drizzle on the pork when serving. Pork can be made ahead and warmed in the slow cooker before serving. Meat also freezes well. Thaw and warm before serving.
Notes
- The pork can be cooked in an Instant Pot on high pressure for 35 minutes, allowing a natural pressure release before shredding.
- Discard the cooking liquid after pork is tender and before shredding the meat.
- Adjust seasoning with kosher salt and black pepper after combining pork and sauce to taste.
- Use trimmed boneless shoulder ribs or pork shoulder for best shredding texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 1211mg | 50% |
| Potassium | 663mg | 14% |
| Fiber | 0g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 62mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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