Slow Cooker Pork Shoulder with Lavender White Balsamic

Description

This slow-cooked pork shoulder is tender, savory, and deeply flavorful. Lavender White Balsamic adds a subtle floral brightness that lifts the richness of the pork without overpowering it, while Meyer Lemon and Rosemary olive oils keep the dish grounded and aromatic.

Recipe Overview

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 7–8 hours

Ingredients

3–4 pound pork shoulder or pork butt
2 tablespoons Meyer Lemon Olive Oil
1 tablespoon Rosemary Olive Oil
1½ teaspoons kosher salt (or to taste)
¾ teaspoon freshly cracked black pepper
1 teaspoon dried thyme
2 cloves garlic, smashed
¼ cup Lavender White Balsamic Vinegar
½ cup chicken broth

Instructions

• Pat the pork shoulder dry and season all sides with salt, pepper, and thyme.

• Heat a skillet over medium-high heat and add the Meyer Lemon Olive Oil and Rosemary Olive Oil.

• Sear the pork on all sides until deeply browned, about 3–4 minutes per side.

• Transfer to a slow cooker and add garlic and chicken broth around the pork.

• Cover and cook on LOW for 7–8 hours until very tender.

• Transfer pork to a platter and tent loosely with foil.

• Pour cooking liquid into a saucepan and simmer 5–8 minutes until slightly reduced.

• Stir in Lavender White Balsamic and remove from heat.

• Spoon the warm balsamic sauce over the pork before serving.

Chef’s Tip

Add the Lavender White Balsamic after cooking to preserve its delicate floral notes and keep the flavor balanced.

Flavor Variations

• Arbequina Extra Virgin Olive Oil — softer, more neutral variation
• Finish with an extra drizzle of Lavender White Balsamic at the table for brightness
• Serve shredded for sandwiches or bowls, or slice for a cleaner presentation