Slow Cooker Brown Sugar Balsamic Glazed Pork

This juicy, melt in your mouth brown sugar balsamic glazed pork is an explosion of flavor. With simple ingredients, easy prep and taste that wows, this dish will make you the hit of the dinner table. You will dream about this pork after you make it.  It’s just that good!

Making quick slow cooker sandwiches are a MUST in the summer! If you love sandwiches as much as we do try these favorites: Slow Cooker French Dip Sandwiches and Slow Cooker Chicken Caesar Sandwiches.

Brown sugar balsamic glazed pork in a bun.

Brown Sugar Balsamic Glazed Pork

This is one of those recipes that you have to try. You throw it into the crockpot and let it work its magic. By the time it was finished and I pulled it out it was falling apart because it was so tender. But you are going to LOVE this glaze. It will still be fantastic.

The combination of brown sugar and balsamic vinegar are a match made in saucy heaven. We poured some of the sauce over the meat before making the sandwiches to make them extra juicy. This sauce would be sublime served as a gravy over rice or potatoes as well. Cooking the meat on low ensures a nice tender meat. If your crockpot cooks hot, add extra water or broth to avoid burning.

Brown Sugar Glazed Pork Ingredients:

Slow cooker pork is so simple to make and comes together quickly. Tender pork for a sweet and savory dinner! Place everything in the slow cooker and let it work its magic!

  • Pork Tenderloin: You can also substitute pork shoulder or pork butt for these sandwiches
  • Salt: Don’t skimp here, it helps to bring out flavor and tenderize the meat.
  • Coarse Pepper: If you don’t have coarse regular pepper will work here too.
  • Minced Garlic: For faster prep use jarred minced garlic.
  • Brown Sugar: Try dark brown sugar for an extra zing of flavor
  • Cornstarch: This will thicken the sauce for you.
  • Balsamic Vinegar: This can usually be found in your local grocery store next to apple cider vinegar.
  • Soy Sauce: You can use low sodium soy sauce here if you want.
  • Water: You’ll use half a cup in the crockpot with the pork and half a cup in the sauce.

How to Make Glazed Pork:

First sear the pork to create a crispy outside with a tender inside. Create a sauce that is irroestiable then place it all together in a slow cooker.

  1. Sear Roast:  Rubbing in the salt and pepper ensures flavor and tenderizing. Rub the salt and pepper over the pork tenderloin. If you are pan searing it, heat 2 T olive oil in a skillet over medium high heat. Let each side get very dark brown about 1-2 minutes. 
  2. Add ingredients to Slow Cooker : Add 1/2 cup of water to the crockpot and place the pork inside.Cook the pork on low for 6-8 hours.
  3. Make Sauce:The last hour of cooking, in medium saucepan mix together garlic, 1/2 cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce together. Bring to a boil and reduce the heat to medium low and stir until the glaze thickens. Slowly add more cornstarch if needed.
  4. Glaze in Oven: Brush the roast with the glaze 2-3 times the last hour of cooking. To get the caramelized crust, remove the pork roast from the crockpot and place on an aluminum foil lined pan. Brush more of the glaze on top and broil on high for 2-3 minutes until the desired crust is achieved.
  5. Shred: With two forks shred the pork. Serve with remaining glaze on the side.

The process of cooking pork and slow cooking it.

Tips and Variations for this Slow Cooker Dish:

These simple tips and variations will help guide you to making the best pork for dinner!

  • Meat: This can be made using chicken breasts or boneless skinless chicken thighs even use a beef chuck roast.
  • Cook Longer: Let the sauce cook with the roast for 15 min up to 30 min for added richness.
  • Shredding Meat: Shred the meat on a cookie sheet covered with aluminum foil, poor sauce over the top and broil for a caramelized dark crust along the top
  • Broth: Use beef broth or vegetable broth instead of water to cook the roast in.
  • Try it with an Instant Pot: This can also be done in an instant pot, add an extra half a cup of water or cook it in the sauce. Set the Instant Pot to high pressure for 45 minutes. Keep in mind you need to allow extra time for it to come to pressure and to naturally release for 15 minutes.

Shredded pork in a slow cooker being stirred with a wooden spoon.

Storing Slow Cooker Pork:

This pork is so easy to make and perfect for making a large crowd. Make this ahead of time and easily warm it up when ready to serve!

  • Make Ahead: This is so easy to make ahead of time and warms up perfectly. Store in the refrigerator for 4 to 5 days in an airtight container.
  • Freezing Pork: Let the meat cool, then place in an airtight container or ziplock bag. Let out access air and lay flat in the freezer. When ready to serve, place in the refrigerator over night.
  • Warming Up: Place in the slow cooker, reheat in the microwave or cook it in the oven until warmed through.

Pork sandwich sitting on a white plate.

More Amazing Crockpot Recipes to Try:

  • Pork Carnitas 
  • Skinny Pulled Pork Barbacoa
  • Beef Carnitas Tacos
  • Asian Pulled Pork
  • Cafe Rio {Copycat} Sweet Pulled Pork

Slow Cooker Brown Sugar Balsamic Glazed Pork

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Author Alyssa Rivers
Servings 6 Servings

This juicy, melt in your mouth brown sugar balsamic glazed pork is an explosion of flavor. With simple ingredients, easy prep and taste that wows, this dish will make you the hit of the dinner table. You will dream about this pork after you make it.  It's just that good!

Course Dinner, Main Course
Cuisine American
Keyword slow cooker glazed pork

Ingredients

  • 2-3 pounds Pork tenderloin
  • 1 teaspoon salt
  • 1/2 teaspoon coarse pepper
  • 1 teaspoon minced garlic
  • 1/2 cup Water
  • 1 cup Brown sugar
  • 1-2 tablespoon Cornstarch
  • 1/2 cup Balsamic Vinegar
  • 1/2 cup Water
  • 4 tablespoons Soy sauce

Instructions

  1. Rub the salt and pepper over the pork tenderloin. If you are pan searing it, heat 2 Tablespoons olive oil in a skillet over medium high heat. Let each side get very dark brown about 1-2 minutes. Add 1/2 cup of water to the crockpot and place the pork inside.

  2. Cook the pork on low for 6-8 hours. The last hour of cooking, in medium saucepan mix together garlic, 1/2 cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce together. Bring to a boil and reduce the heat to medium low and stir until the glaze thickens. Slowly add more cornstarch if needed.
  3. Brush the roast with the glaze 2-3 times the last hour of cooking. To get the caramelized crust, remove the pork roast from the crockpot and place on an aluminum foil lined pan. Brush more of the glaze on top and broil on high for 2-3 minutes until the desired crust is achieved.
  4. With two forks shred the pork. You can serve with rice, potatoes, or in sandwiches. Serve with remaining glaze on the side.

Recipe Notes

Updated on August 23, 2020

Originally Posted on October 10, 2013

Nutrition Facts

Serves: 6

Calories353kcal (18%)Carbohydrates42g (14%)Protein33g (66%)Fat5g (8%)Saturated Fat2g (10%)Cholesterol98mg (33%)Sodium1154mg (48%)Potassium692mg (20%)Fiber1g (4%)Sugar39g (43%)Vitamin C1mg (1%)Calcium48mg (5%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. OHhhhhhhhhh- I have such a thing for shredded meat of any kind. Can’t figure out why. Holy cow this has me drooling. Printing now- off to the store today. Thank you

  2. I did the extra steps and kept the pork in the slow cooker for 6 hours on my low setting but for some reason the pork was overdone 🙁 It was “sticky” between the teeth just like overdone chicken 🙁 Very disappointed… I don’t know if it is my slow cooker, or what! Otherwise I’m sure it would have been great.

    1. Dang! This is one of my favorite recipes. Your slow cooker may cook too hot. I would use a meat thermometer next time and make sure the internal temp is 160-170.

  3. I absolutely love this recipe, nice and moist. I almost couldn’t find it again bc of the 2 star rating. This recipe deserves a 5 + star rating!! So happy I clicked the link out of desperation!! Love, love, love!!!!!

  4. I tried this, but I made extra glaze.

    I had to prep the meal the night before to drop into the slow cooker in the morning so I glazed the roast, and put it in the fridge with all but a 1/3 of the glaze. In the morning I added some water because my slow cooker cooks hot even on low and left it.

    When it finished I used the rest of the glaze and did the broiling bit, and it turned out wonderfully… I’ll have to try it again!!

    Thank You!

  5. I worked for the school district in Lemon Grove, CA and they had this wonderful dressing for an Asian salad they served for lunch. It was so delicious I used to use it on the meat I brought from home for my lunch. I tried to buy it from the district, but they wouldn’t let me and I tried to get friends who owned restaurants try find it for me to no avail. Then I stumbled upon this recipe for pork roast with what sounded like a flavor glaze. Guess what?! This glaze is the same flavor as that wonderful dressing. I saved the unused glaze from the night before and used it for my salad dressing the next day. I was once again in heaven!! Thank you do much!!

  6. Have you tried this in an instant pot? Curious of the timing and results. Looking forward to trying it. Flavors look wonderful.

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