Slow Cooker Magic.
Freezer friendly.
Slow Cooker Fig Balsamic Pork can be eaten by itself, on some Hawaiian rolls, placed in a quesadilla, on top of a pizza, spooned over mashed potatoes, the options are absolutely endless!
I’m always looking to develop new slow cooker recipes and this is definitely one I will make again.
Here is how I made it.
Quarter an onion and place is at the bottom of a greased slow cooker.
Make a dry rub (recipe below).
Rub the spice mix generously on the boston butt and place the pork on top of the onions.
Microwave fig preserves to soften it. Whisk the balsamic and figs together. Pour over the pork. Cover and cook on LOW for 8-10 hours. (I cooked It exactly 9 hours).
It will look something like this and smell delicious.
Shred the pork, discard any fat.
Yum.
Slow Cooker Fig Balsamic Pork
4 lb Boston Butt Pork
1 small onion, quartered
1 1/2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp crushed red pepper flakes
1 tsp Cajun seasoning
1/4 tsp pepper
1/8 tsp cayenne
1 cup fig preserves or spread
1/4 balsamic vinegar
1/3 cup water
Spray the slow cooker with nonstick cooking spray. Place the quartered onions at the bottom of the slow cooker.
Mix the spices together and rub on the pork.
Place the pork on top of the onions.
Microwave the fig preserves for 1 minute to soften it. Whisk in the balsamic,
Pour the fig and balsamic over the pork. Add the water.
Cover and cook on LOW for 8-9 hours.
Shred the pork, discard the fat. Place the shredded pork in the cooking liquid.
For a thicker sauce, use a cornstarch slurry.
