Honey Balsamic Pork Roast

• 
• Trim excess fat from roast, slice into 2-4 large chunks.
  
• In a medium size bowl, heat water in microwave for 2 minutes.
• While water is heating, spray a measuring cup with non-stick cooking spray and measure 1/4 cup of honey.
  
• Pull water from microwave, add in Bouillon, stirring until dissolved.
• Add in honey, vinegar, dijon mustard, and garlic. Mix until well blended.

Same Day Prep

• Place meat in crock pot, pour vinegar mixture over meat.
• Turn heat on high for 3-4 hours or low for 6-8 hours.
• Shred meat with two forks or an electric mixer. Turn heat on high for 10-15 minutes to let meat absorb flavors.

Freezer Meal Prep

• Set vinegar mixture to the side to cool slightly before adding to ziplock.
• Add meat to ziplock bag, pour vinegar mixture into bag, remove all air from bag, seal, fold top 1/4 of bag over and lay flat to freeze.
• Remove meal from freezer the night before, place in fridge to thaw. If you forget, just run the bag under warm water to loosen it up.
• Pour into crockpot, turn heat on low for 6-8 hours.
• Shred meat with two forks or an electric mixer. Turn heat on high for 10-15 minutes to let meat absorb flavors before serving.