I like pulled pork, but there are so many local restaurants around here that do it way better than I ever could. Yet I always put pork in my cart when it’s on sale, so I have a freezer full. I do make pulled pork occasionally for football games but I usually serve it on wonton tacos.
I don’t mind throwing some pork in the crockpot occasionally and I was making my kids egg noodles as a side dish for their dinner. I like the “comfort food” feel of a gravy-ed meat over noodles or rice or mashed potatoes. I first thought of making a Swedish meatball type of sauce and just adding that to the pork, but then I saw this balsamic sauce.
This was delightful! If you like black pepper, don’t go easy on it! I added extra to it once it was plated. I also saw a recipe that used red bell pepper, which I think I would have loved, but I didn’t have any on hand. If you do, give it a shot. I also served the leftovers on cauliflower rice and it was a great combo.
Ingredients:
- Slow cooked pork, shredded
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion chopped
- 2 tbsp minced garlic
- 2 cups chicken broth
- 1 tbsp basil
- 1 tsp pepper
- 1 tsp salt
- 4 tbsp balsamic vinegar
- Optional: chopped red pepper
- Serve over egg noodles, rice or riced cauliflower.
Instructions:
- Heat the skillet on medium and add oil.
- Stir in flour until combined.
- Whisk in broth.
- Add chopped onion and the rest of the ingredients.
- Simmer for 3 minute and add pork.
Plate and enjoy!
