While I love a pork roast dinner, roasts often yield so much more meat than my family can eat before food boredom sets in. As such, I’ve grown accustomed to creatively transitioning the leftover cooked pork into an entirely new and different dinner. Here, I’m showcasing a pork roast flavored with balsamic vinegar and served alongside the easiest and most flavorful scalloped potatoes. Use any leftover pork to make the most delicious pulled pork sandwiches with creamy coleslaw.
Recipe information
Total Time
4 hours 30 minutes
Yield
Serves 4 with leftovers
Ingredients
For the Slow Cooker Balsamic Pork Roast
For the Scalloped Potatoes
For the Easy Steamed Broccoli
Preparation
Step 1
Cook the pork: Rub the salt and pepper over the pork. Place the pork in a slow cooker and pour the vinegar over the top. Cover and cook on high for 4 hours.
Step 2
About an hour before the pork is done, make the scalloped potatoes: Preheat the oven to 375°F.
Step 3
In a 2-quart square baking dish, toss the potatoes with the melted butter, garlic powder, salt, thyme, sage, and pepper. Arrange the potato slices in even layers in the baking dish, overlapping the potatoes in each layer slightly, then pour the cream over the top. Cover with a lid or aluminum foil and bake for 30 minutes. Uncover the baking dish, top the potatoes evenly with the cheese, and bake, uncovered, for 15 minutes more, or until the cheese is bubbling.
Step 4
Just before serving, steam the broccoli: Place the broccoli in a large glass bowl and add about ¼ cup water. Cover with a microwave-safe lid or plastic wrap and microwave on high for 5 minutes, or until the broccoli is tender. (Alternatively, place the broccoli in a medium pot and add ¼ cup water. Bring the water to a simmer over medium heat, then cover and cook the broccoli for 10 minutes, or until tender.) Drain the broccoli and transfer to a serving dish. Add the butter, salt, and pepper and gently toss to combine. Cover and keep hot until serving time.
Step 5
When the pork is done cooking, baste it with the vinegar mixture in the slow cooker. Transfer the pork to a cutting board and cut it in half. Slice one portion and set it aside. Shred the remaining pork either with two forks or using a stand mixer, then transfer it to an airtight container (you should have about 3 cups), and refrigerate for another use.
Step 6
Serve the sliced pork with the scalloped potatoes and broccoli alongside.
Recipe notes
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