Pulled Pork and Balsamic/Brown Sugar Sauce Deliciousness

First things first. Get yourself a 4-5 pound pork loin which, at the time this is being written, can be had for $1.99-$2.99/lb. on sale. 

Get your large crock pot out. Unwrap the pork loin and use a steak knife or similar knife to carefully stab about 6-8 holes all the way through the pork loin. This creates a capillary action that draws the juice back up through the meat and gives it extra flavor. 

Add two ot three cups of water to the crock pot and place the perforated pork loin fat side down in the crock pot. Sprinkle a couple of tablespoons of dried sage on top of the pork and cook on low for around six hours. You can make a gravy out of the liquid in the crock pot. 

To make the brown sugar and balsamic sauce you need:

1/4 cup of your favorite balsamic vinegar.

1/4 cup of brown sugar, tightly packed.

1/2 cup of water.

2-3 tablespoons of Kikkoman soy sauce---it seems to work best for this recipe.

1 heaping tablespoon of corn starch.

Add the water and other ingredients to a saucepan. Stir. Bring mixture to a boil, stirring constantly but lightly. If it does not thicken after a minute or two of boiling, that's OK, just remove it from the heat. Remove from heat after it thickens too.

You can make a gravy from the crock liquid and serve the pork loin with the gravy and mashed potatoes or rice. 

Save some of the pork loin to make sandwiches with. Take a bun and add pulled pork. Drizzle the brown sugar and balsamic sauce over the meat and add a good dollip of cold slaw. This makes a sandwich that is beyond delicious and is almost as addicting as good sushi.