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Balsamic vinegar is probably my all-time favorite condiment (certainly my all-time favorite AIP-friendly condiment). I put it in everything. Salads, marinades, even ice cream. There’s just nothing like it and the flavor’s so versatile! Pork, on the other hand, rarely shows up in my diet because it can be so darn expensive. But every now and then I’ll find a good price on a roast and you just know that baby’s going in the slow cooker for some perfectly tender shredded meat.
If you happen to have an Instant Pot, you don’t even have to transfer the liquid to the stove to reduce it – just take out the meat, switch the pot to saute, and let it reduce! This entree pairs particularly well with root vegetables and mashed cauliflower.
- Combine all ingredients in a slow cooker and cook on low for 8-10 hours, until the meat is easily shredded with a fork.
- Strain the liquid into a saucepan and bring to a boil, then reduce the heat to a simmer. Reduce the liquid by half, about 15 minutes.
- Serve the sliced or shredded pork topped with the sauce.