Pork Roast with Balsamic Reduction

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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.

5.0 from 2 reviews
Pork Roast with Balsamic Reduction
Prep time
Cook time
Total time
Serves: 16 servings
  1. Combine all ingredients in a slow cooker and cook on low for 8-10 hours, until the meat is easily shredded with a fork.
  2. 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.
  3. Serve the sliced or shredded pork topped with the sauce.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • I really like the combination of balsamic and maple. I’ve definitely pinned this for the next time I see a pork roast on sale.

  • Raven Gray says

    I read somewhere that wheat paste is used on the barrels to make balsamic vinegar – is that true? I know that I’ve always reacted really badly to balsamic vinegar, and also white and malt vinegars, but not to cider vinegar, so I’m not really sure why?

    • Mickey Trescott says

      Hi Raven! Yes this is true, although I think finding a vinegar that is truly barrel aged is rare. I would stick to brands that have a gluten free label, or can assure you their product is gluten free when you inquire with them. There also might be another reason, unrelated to that why you react to balsamic–many of us have these befuddling reactions, sometimes without being able to pinpoint the source! Hope it helps 🙂

  • Katie says

    How long and what setting would you use if you put this in the Instant Pot? Would this meat be good in a lettuce wrap?

  • Ewa Winship-Walter says

    Making this for the second time tonight. Such a delicious, easy and affordable recipe. Thank you!

  • Elizabeth Brownlee says

    This was so easy and tasted fantastic! Thank you!

  • Yemile Guerrero says

    Hi! Do you happen to have instructions for cooking this in an Instant Pot?

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