Ingredients
– 2 to 3-pound boneless pork loin roast
– Salt and freshly ground black pepper, for seasoning
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 1 cup chicken broth
– 2 tablespoons dark brown sugar
– 1 teaspoon dried thyme
– 1 tablespoon soy sauce
– 1 tablespoon Worcestershire sauce
Directions
1. Season the pork loin roast generously with salt and pepper on all sides.
2. In a large skillet, heat the olive oil over medium-high heat. Brown the pork roast on all sides until a nice crust forms, which should take about 2-4 minutes per side.
3. Transfer the browned pork roast to your slow cooker.
4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about a minute until fragrant but not burnt.
5. Pour in the balsamic vinegar to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon.
6. Add the chicken broth, brown sugar, thyme, soy sauce, and Worcestershire sauce to the skillet. Stir well to combine and dissolve the sugar.
7. Pour this flavorful liquid over the pork roast in the slow cooker.
8. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.
9. Once cooked, let the pork rest for a few minutes before slicing or shredding, then drizzle with the cooking juices, and serve warm.

Variations & Tips
– If you’re not a fan of thyme, feel free to swap it out for rosemary or your favorite herb.
– Want a slight kick? Toss a pinch of red pepper flakes into the sauce for a bit of heat.
– To thicken the sauce into a glaze, remove the pork and keep it warm. Then, pour the sauce from the slow cooker into a saucepan and simmer until reduced by half.
– To keep it low carb, skip the brown sugar and use a sugar-free sweetener of your choice.
– Meal prep tip: Make it on Sunday, and you’ve got protein ready to be turned into sandwiches, salads, or served with different sides for a quick meal throughout the week. Enjoy!