Description
This Spicy Balsamic Crockpot Pork Loin recipe combines tender, slow-cooked pork with a flavorful balsamic and soy sauce glaze, enhanced by a kick of crushed red pepper flakes. Perfect for an easy, hands-off meal, the pork simmers with onions in a crockpot, resulting in a juicy and savory dish that’s bursting with sweet, tangy, and spicy notes.
Ingredients
Scale
Meat
- 1.5 lbs pork loin
Vegetables
- 2 small yellow onions
Liquids and Sauces
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 1 tablespoon soy sauce
Spices and Sweeteners
- 1/2 teaspoon garlic powder
- 1 tablespoon brown sugar
- 2 teaspoons crushed red pepper flakes
Instructions
- Make the sauce: In a small bowl, combine the chicken broth, balsamic vinegar, soy sauce, garlic powder, brown sugar, and 1 teaspoon of crushed red pepper flakes. Stir well until the mixture is fully combined and the sugar is dissolved.
- Prepare the onions: Slice the yellow onions into large rings or slices to ensure they retain texture during slow cooking.
- Assemble in crockpot: Place the pork loin in the crockpot. Arrange the onion slices around and on top of the pork. Evenly pour the prepared sauce over the pork and onions. Sprinkle the remaining 1 teaspoon of crushed red pepper flakes over the onions for added spice.
- Cook: Cover and cook on high for 4 hours or on low for 7 to 8 hours until the pork is tender and easily shreds.
- Shred the pork: About 30 minutes before the end of cooking, carefully remove the pork loin and place it on a plate. Using two forks, gently shred the pork into bite-sized chunks. Return the shredded pork to the crockpot and stir it into the juices and onions. Allow to cook for the final 30 minutes to absorb the flavors.
- Serve: Serve the shredded pork immediately with the onions and sauce spooned over the top. Enjoy your spicy balsamic pork loin!
Notes
- For less heat, reduce or omit the crushed red pepper flakes.
- Use low sodium soy sauce to control salt levels if preferred.
- Make sure not to overcook the pork to avoid dryness; slow cooking ensures juiciness.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
