Pork Roast with Balsamic Reduction

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!



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 7 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?

    • Chelsea says

      I made it tonight with a 4.5 pound loin (not tenderloin). I did it for 45 minutes on high and then seared it while the sauce was sauté. It turned out really wel.

  • 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?

  • Allison says

    Way to go, Christina! Thanks for sharing this amazing recipe. My husband and I have been following an autoimmune protocol for a year and a half. I was in great need of some new recipes and found this one over the weekend. It was really flavorful and a nice change from our regular, boring menu. It was easy to prepare, too, and made my house smell good while it was in the slow cooker. I used a bone-in pork shoulder roast and it was perfect. I like the balsamic vinegar and maple syrup combo…it is perfect. Anyway, this recipe has been added to my rotation. I appreciate your hard work in creating this recipe!

  • Jennifer says

    Hi! Sounds great! You mention the Instant Pot- do you have recommended times for making the recipe that way? Thanks!

  • Caroline Jordan says

    Do you think this recipe would work with a pork chop instead of pork roast? Id love to make this – just cooking for one person, so trying to figure out a great way to make this an easy single dinner 🙂

    • Mickey Trescott says

      Hi Caroline, I don’t think a chop would work great as the cuts don’t behave similarly, but why not make extras for leftovers, either to keep in the fridge or the freezer? Then you don’t have to cook as much!

  • Elle says

    Thanks very much for this delicious recipe! I used my InstantPot and because I only had a 2 lb pork roast, I altered the liquids to 1/2 c broth, 1/4 c balsamic vinegar and set it to manual for 60min. then natural release. You can make the sauce in the same pot by using the Sauté button.

    I shredded it on a cookie sheet, added a bit of sauce, and put it under the broiler for just a few minutes, it adds crunchy and delicious bits.

    • Vinette Rathkamp says

      Thank you Angie for a GREAT recipe, and Thank you Elle for the Instant Pot conversion! The only problem I had was that as I shredded the meat, the the yummy bits kept falling in my mouth, so they never made it to the broiler. 😉

      • Vinette Rathkamp says

        Oops! Thank you CHRISTINA, for a great recipe….

  • Jennifer K says

    not sure what I did wrong, but my loin turned out so dry it wasn’t edible (used instapot at reduced time, but clearly still too much time). but the balsamic reduction was amazing!

    • Mickey Trescott says

      Hi Jennifer, this isn’t my recipe, but if you alter the cooking method on any of our recipes you may not get what you intend! The Instant Pot is tricky to work with and braises don’t always convert seamlessly. I would suggest if you are looking for IP recipes to find the ones that specifically call for that cooking method, we have tons of them on the site!

  • Laura D says

    Sorry for the dumb question, but is a pork roast the same thing as a tenderloin? I bought a tenderloin. Can I use that? Sorry I don’t know my meats that well.

  • Megan says

    Hi Mickey and Christina, I wanted to thank you for sharing this delicious recipe online. I made my first Boston Butt Pork with this recipe. I have always been intimidated to cook huge portions of meat but I will now be experimenting more! I knew it would be fully cooked after 8 hours in the crock pot so I had no worries. I bought the pork (8lbs); cut it in half and froze half. I am detailing my process for others. I tweaked the recipe slightly due to what was in the pantry. I did not have sage, and I switched out maple syrup for agave. My family and I really enjoyed this.

Leave a Comment

Rate this recipe: