There are so many great things about this dish I don’t know where to start. Okay, the taste, lets start there. It’s impressive. Which also makes this dish a crowd pleaser. I have to hide the leftovers in the fridge or my family will plow through all this meat in just one sitting. This is the dish you can bring to an event and no one will think you’re bringing clean, health food. Nope, they’ll just be asking you for the recipe.
That should be enough to convince you to make this dish, but there’s more. Its a slow cooker recipe. You do 5 minutes of prep in the kitchen and your slow cooker does the rest. You’ll have a lot of leftovers if you follow the recipe, which you’ll want, because you’ll want to eat this again and again. I promise! My husband gets sad every time he returns to the fridge and finds out we’ve eaten all the balsamic pork. Ha! I hope you love it as much as we do. I serve pulled pork with some sort of coleslaw, recipe to come!
- ~8 lbs pork shoulder
- 5 dates
- ½ C balsamic vinegar
- ¼ C coconut aminos
- 3 garlic cloves
- 1 onion, chopped
- Soak dates in hot water to soften, for about 30 min. You can also put the dates in water and microwave for 1 min to speed it up. Remove dates from water, and remove pits from the dates.
- Add dates, vinegar, coconut aminos, garlic, and ½ of the onion to a food processor. Pulse until well combined, leaving small chunks.
- Put pork into slow cooker, fat side down. Pour ½ of the balsamic sauce over the pork. Put the remaining ½ of the onion over the pork. Generously season with salt and pepper.
- Cook on low for at least 8 hours. The pork is done cooking when it falls apart easily to the touch of a fork. Cooking longer will only make the meat more tender.
- Remove pork from the liquid and place on a cutting board. Separate and pull pork using 2 forks. Remove any bones and store in freezer to make broth, recipe to come!
- Serve pork with remaining sauce, and enjoy!