I've been eating way too much chicken lately. It's what I know, and it's not scary. But, experimenting is the entire point of this blog! So, as an experiment, I bought a 10 lb. pork shoulder! Because the shoulder does a lot of work, it's good to cook it long and slow to tenderize it. Enter this recipe for Honey Balsamic Pulled Pork by Cooking Classy.
I cut my roast in half and tossed it in the slow cooker. Since I had more roast than the recipe called for, I had to increase the chicken broth and spices for the braise. During my last experiment with balsamic vinegar, I realized balsamic vinegar is quite powerful, so I only used half of what the sauce called for. That was absolutely the right decision: The sauce turned out fruity and sweet, but not overbearing.
This recipe was great for a lazy Sunday: I started the pork, got groceries, went shopping, relaxed a bit, then had enough time to make the sauce and some mashed potatoes for a nice dinner. And, I still have half a pork roast to consider... Maybe some tacos carnitas?