• 1 pork tenderloin (between 1-3 pounds)
  • ½ cup balsamic vinegar
  • 1 cup water
  • ¼ cup honey
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons cold water + 1 tablespoon corn starch (optional)


  1. Whisk together vinegar, water, and next six ingredients.
  2. Add pork to your slow cooker. Pour sauce over pork. Cover and cook on high for 4-5 hours or on low 8 hours.
  3. Shred pork with two forks and serve now OR follow the next (optional) step.
  4. BEFORE SHREDDING MEAT: Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker. Transfer as much liquid from the slow cooker as possible to a medium sauce pan. Bring to boil over medium-high heat. Whisk together cold water and corn starch and stir into boiling sauce. Reduce to simmer and allow to cook for 3-4 minutes until slightly thickened. Shred pork, pour sauce over the top and serve.