This is the perfect easy recipe to put in the slow cooker before work and come home to a meal that's ready-to-go. The leftovers make wonderful pork sandwiches or use to add heartiness to your lunch salad with D'Olivo Red Apple Balsamic and D'Olivo Cilantro & Roasted Onion Oil as the dressing. If you're looking for some excellent local honey, we highly reccomend checking out our new neighbors down at Pybus Public Market: McGregor Farms



2 lb boneless pork shoulder roast

kosher salt, to taste

1 teaspoon D’Olivo Italian Dipping Blend

1/3 cup chicken broth

1/3 cup D’Olivo Red Apple Dark Balsamic Vinegar

2 tablespoons D’Olivo Cilantro & Roasted Onion Infused Olive Oil

1 tablespoon honey



Season the pork with salt and D’Olivo Italian Dipping Blend and place into slow cooker.

Whisk together the broth, D’Olivo Red Apple Balsamic, D’Olivo Cilantro & Roasted Onion Oil, and honey. Pour broth mixture over the pork. Set slow cooker timer for 4 hours on high or 6-8 hours on low.

Once the pork is cooked and tender (it should shred easily with a fork and a meat thermometer inserted into center of roast should read at least 145 F.), remove from slow cooker with tongs into a serving dish.

Carve into approximately 1/2 inch slices. Ladle 1/2 cup sauce over the pork and serve.

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