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Slow Cooker Balsamic Fig Pork with Herb Roasted Potatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 1 cup dried figs, chopped
  • 1/2 cup balsamic vinegar
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 1/2 pounds Yukon gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, chopped figs, balsamic vinegar, and chicken broth around the meat.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • About 45 minutes before the pork is done, preheat the oven to 425 degrees. Toss the potato pieces with olive oil, rosemary, thyme, salt, and pepper in a large bowl.
  • Spread the potatoes in a single layer on a baking sheet. Roast for 35 to 40 minutes, stirring once halfway through, until golden and crisp on the edges.
  • Shred the pork directly in the slow cooker and stir it into the sauce. Serve the pork over or alongside the roasted potatoes.

Notes

Dried figs work best here because they hold their shape better than fresh ones and release just enough natural sweetness to balance the vinegar. If the sauce seems thin at the end, remove the pork and simmer the liquid in a small pan for a few minutes to thicken it slightly before mixing it back in. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl