1 (2-3 lb) pork roast
3/4 cup chicken broth
1/2 cup Olive Gourmet Blackberry Ginger Aged Balsamic vinegar
1/2 cup brown sugar
1 cloves garlic, finely minced
½ medium onion, sliced
1/2 teaspoon red chili pepper flakes (optional, more or less as desired)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Spray slow cooker with non-stick cooking spray.
Season roast with salt and pepper and place roast in crock pot. Lay the onion slices on top of the roast. In a bowl, make a thin paste of the brown sugar, ginger, garlic, chili pepper flakes(if using), and Blackberry Ginger Balsamic. Pour on top of roast. Pour the chicken broth down the side of the pot, but not over roast. Cook on low for 6-7 hours OR high for 3-4 hours.
Remove roast from slow cooker and place on plate. Shred with two forks.
In a small bowl, mix together cornstarch and cold water, then add to the liquid that remains in the slow cooker. Let cook on high in the slow cooker for 5-10 minutes or until it starts to thicken (to speed up this process, pour the remaining liquid in a saucepan and heat on the stove top over high heat until the sauce thickens). Pour sauce on top of shredded pork.
Serve over rice and with stir-fried vegetables.