First of all, I strongly recommend reducing the amount of balsamic vinegar used to 1/3 cup. I love balsamic vinegar but even I would have had a problem if it was any stronger than I made it. I made the following modifications and it turned out BEAUTIFULLY: 1/3 cup balsamic vinegar instead of 1 cup 2/3 cup honey instead of 1/4 cup + 2 tablespoons of chili sauce no Worcestershire sauce (since it isn't gluten-free) no green sweet pepper no chopped onion mixed in - just large onion slices in the broth for flavor, removed before serving. Lastly, make sure to turn the meat half way through cooking so one side doesn't dry out! Enjoy! It's delicious!

Rating: Unrated

I made this for a guests and everyone loved it, enough so that my friend asked for the recipe. The mixed reviews (besides just different tastes) could be due to balsamic vinegars being very different depending on what you buy. This sauce is definitely more vinegar tasting than tomato tasting, so if you like the tomato taste of some bbq sauces, you may not like this. The pork turns out wonderful, so taste the sauce before adding it to the pork, and use a quality Balasamic vinegar. I did not have time to use the crock pot, so I did this in my cast iron dutch oven on the stovetop. I also seared the pork roast before cooking the onions and bell pepper and adding the roast back into the pot. Other than that, I followed the recipe and was pleased with the results. This one is staying in my files for later use.