Recipe: Easy, Elegant Balsamic Pork Roast

A roast for
crockpot haters

If you are following a Paleo diet, the crockpot soon becomes your new best friend in the kitchen. The challenge? I've seen whole families flinch when the word 'crockpot' is mentioned. To be fair, those who flinch at the sight of a crockpot may have some reasonable concerns.

Have you ever noticed that some Paleo crockpot recipes just don't give you that 'somebody loves me' feeling? Sometimes you open the crockpot lid to discover grayish colored meat, overcooked herbs and seasonings - and a faint feeling that the cook was motivated more by saving time than putting together a special meal. We've all done the 'just throw a roast into a crockpot and call it dinner' before. Nothing deflates interest in dinner quite like hearing the tell-tale thunk of a frozen lump of meat being dropped inside a crockpot. No one really likes gray meat.

This is a recipe with which to woo your crockpot haters. Even better, it takes a budget cut of meat and turns it into something delicious that calls out to you long after everyone in your house is asleep: the sauce! The onions! No one needs to know if you have a nibble at midnight.

Two adults can easily get two dinners and some lunches or snacks from this recipe. Your mileage may vary. 

Easy, Elegant Balsamic Pork Roast
Yields: 8-10 servings of pork shoulder roast.
Prep Time	Cook Time		Special Equipment
20 minutes	4 hours on High or 8 hours on Low crockpot setting		Crockpot
Ingredients
4 lb. pork bone-in shoulder roast, thawed or fresh and cut into two large pieces		1 cup balsamic vinegar (a good one, but don't use a $15/bottle vinegar)
1/4 cup honey		2-3 tsp dried thyme OR rosemary
2 large yellow onions, peeled and cut horizontally into 1" thick onion rounds		2-4 TBSP virgin coconut oil or ghee
OPTIONAL: 4 large carrots, cut into 3” pieces		OPTIONAL: 3 celery stalks, cut into 3” pieces
Directions
1. Pre-heat a large skillet on medium high heat.
2. Pat roast dry, then salt and pepper all sides of the roast to taste.
3. Add coconut oil to skillet. When a bit of water dropped into the pan sizzles, you’re ready.
4. Add roast to skillet. If the temperature of the skillet is right, you will hear the skillet sizzle deliciously. If you do not hear a sizzle, increase heat.
5. Using spatula, press down on the roast. This helps the roast develop a great sear and crust.
6. If using a stainless skillet, the roast will stick to the pan until it is ready to be flipped. Don't rush things. If your skillet is nonstick, check the underside of the roast. Does it have a great sear? You want the entire surface to be golden brown and delicious.
7. Flip roast to alternate side. Press the spatula into the roast to encourage a good sear.  If you aren't satisfied with the sear, repeat the flipping and searing steps until you are. This is your one chance to enhance the outside appearance and texture of the roast, and the sear will help further develop the balsamic glaze sauce.
8. Once roast is seared on both sides, turn off heat and set skillet aside.
9. Line bottom of crock pot with half of the thick slices of onion. OPTIONAL: Add carrots and celery, if using.
10. Position roast on top of the onions. Sprinkle half of the thyme or rosemary on the roast. Put the remaining onion slices on top of the first piece of roast, then top with the second piece of roast.
11. Mix balsamic vinegar with honey. Pour over roast.
12. Sprinkle top piece of roast with thyme. Add more salt and pepper if you wish.
13. Cover crockpot with lid. Set crockpot for 4 hours on high or 8 hours on low. If you have time during cooking, ladle the balsamic-honey mixture over the roast a few times. If not, don't worry.
14. When cooking is complete, remove your transformed roast out of the crock pot. The fat will have melted away, leaving behind deliciously savory fork-tender meat.
15. Taste the balsamic vinegar glaze. Does the sauce still have the flavor of balsamic vinegar? If not, you may choose to add 1-2 TBSP additional balsamic vinegar to brighten the flavor.
16. Serve the glazed onions on the side or on top of the roast.
OPTIONAL: If you would like to thicken the balsamic glaze, reduce in a saucepan on high heat until desired thickness is achieved. Recipe Source: www.Prescription Plate.com   Recipe and content copyright Amy Ward ©2014