Slow Cooker Brown Sugar Balsamic Glazed Pork

As a food blogger I am always thinking about food. In my free time, I love reading cooking magazines and cookbooks. Sometimes you wake up at 2 am and have to write down a recipe idea. And sometimes you dream about it. I dreamed about this pork the night after I made it. It is just that good!brownsugarspellThis 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. I did a few extra steps to perfect this pork. You can just put the meat into the crockpot and pour the glaze on top. It will still be fantastic.

OR you can make it mind blowing with a few extra steps. Seriously every last bit of this pork was gone. I started by pan searing with salt and coarse pepper it to give it a dark crust before putting it into the crockpot. Then I made the glaze towards the end. I poured some sauce on the top and let it cook for about 15 minutes. I pulled the pork out of the crockpot and layed it on a cookie sheet with aluminum foil. Poured some more sauce over the top and broiled it for about 5 minutes. THIS gave it a caramelized dark crust along the top. The brown sugar and balsamic combination was pure perfection.

So good you will dream about it. This became one of my favorite pork recipes ever. This pork is so versatile you can serve it over rice, you can serve it in sandwiches, or even serve it with potatoes and use the extra sauce as gravy. How ever you serve it you have to serve it. 🙂  I promise this is one you will love!


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

Amazing melt in your mouth pork that is slow cook and glazed to perfection!

Course Dinner, Main Course
Cuisine American


  • 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


  1. 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. 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.
Nutrition Facts
Slow Cooker Brown Sugar Balsamic Glazed Pork
Amount Per Serving
Calories 353 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 98mg33%
Sodium 1154mg48%
Potassium 692mg20%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 39g43%
Protein 33g66%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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!!

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