Slow Cooker Pork Loin Roast with Balsamic Glaze

In a medium bowl, add the chicken broth, balsamic vinegar, soy sauce, ketchup, honey, light brown sugar, dried onion, garlic salt, smoked paprika, and whisk to combine. Tip - If you are VERY sensitive to sweeter flavors within savory dishes, you may consider reducing the honey and brown sugar to 1/3 cup each rather than 1/2 cup each. However, I don't and personally love the flavor of the dish as it's written and wouldn't reduce it, but everyone's palate is different.

Evenly pour the mixture over the pork loin, cover, and cook on LOW for 4 to 6 hours, or until the pork is done.* See Notes for details.

At this point, you can allow the meat to rest for 5 to 10 minutes on a cutting board, before slicing or shredding it, and serving it. However, I always do the following in Step 5 and 6.

Transfer the cooking liquid from the bottom of your slow cooker into a medium saucepan. Tip - It's heavy, hot, and awkward to invert a slow cooker and make sure the liquid doesn't spill in the process so if you have someone stronger than you who can help you, ask for it.

Heat the liquid over medium heat on your stove, and allow the sauce to reduce until it thickens and reduces, generally about 10 minutes. Tips - The amount of time it takes will depend on how fast (or not) the boil is, how much liquid you had to begin with, and how thick you want the sauce. Remember that all sauces seem thinner in a saucepan on the stove when they're hot and bubbling compared to after they're off the heat and have cooled they will be thicker.

Slice or shred the meat as desired and place in a large bowl.

Evenly drizzle the sauce over the meat, stir to combine, taste, and as desired add salt and/or pepper. Optionally garnish with parsley and serve as desired. See blog post for ways to serve the pork loin. Extra pork loin will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or as desired.