I took my favorite Maple Balsamic Pork Tenderloin recipe and adjusted it for the slow cooker to enjoy the same flavors, with a little less maintenance. The result was delicious- we loved this meal! I served it over mashed white beans and sauteed spinach, but it would be great with risotto, roasted potatoes, or a starch/ veggie of your choice. I prefer to use a lean cut of pork here (loin roast) so that the end result is less heavy, but by all means, use a pork shoulder if you want the meat a little more tender and decadent. If your sauce is too runny for your taste you can mix in 1 Tbsp cornstarch mixed with 1 Tbsp water at the end and cook for 30 additional minutes to thicken.

To make this #dinnerdoneby9am I dump everything in the slow cooker and walk away. Then shred just before serving.

-1/2 c pure maple syrup
-1/2 c balsamic vinegar
-1/2 c chicken broth
-2 Tbsp Dijon mustard
-1/2 tsp fresh black pepper
-1/4 tsp red pepper flakes
-2 cloves garlic, minced
-2 lb pork roast (loin or shoulder), trimmed of excess fat

Stir together maple syrup through garlic in a greased slow cooker. Add pork, turning to coat. Cook on low 6-8 hours, until meat shreds easily with a fork. Shred meat. (Thicken the sauce with cornstarch, if desired). Taste and add salt if necessary. Serve shredded meat with sauces spooned over top.