Balsamic Pork Roast is on the Daybreak menu for St. Patrick's Day weekend... with a Double Chocolate Stout Cake for dessert!

You will love the simplicity of this main dish; you can put it in the oven, or if you are a fan of the slow cooker it's magic!

Balsamic Pork Roast


  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • 1/2 tsp garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup chicken or vegetable broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey


  1. Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
  2. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on low

You can serve on slider buns or with baked Parmesan green beans... this dish goes perfect with so many things! Get creative. I served them today on the show on a lettuce boat with dab of rice, balsamic pork and honey sauce.

Luck of the Irish Double Chocolate Stout Money Cake


  • 1 1/2 cups stout beer
  • 1 1/2 cups (3 sticks) butter, cut into cubes
  • 1 cup Cocoa
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1 tsp salt
  • 3 large eggs (at room temperature)
  • 2/3 cup sour cream (at room temperature)


  1. Preheat oven to 350 F.
  2. Grease two 9' round pans (2' deep) then dust with flour and tap out excess.
  3. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally.
  4. Remove the pan from the heat, and whisk in the cocoa powder until smooth.
  5. Pour into a large heatproof measuring cup or bowl and let cool.
  6. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.
  7. Mix the eggs and sour cream on medium speed until well combined.
  8. Add the cooled cocoa mixture, and mix until combined.
  9. Add the dry ingredients slowly and combine until blended, making sure to scrape the sides and bottom of bowl.
  10. Divide batter into prepared pans evenly. Place cake pans on middle oven rack side-by-side, but about 2' apart and bake until toothpick inserted into center comes clean, about 35 minutes.
  11. Let cakes cool for about 10 minutes; loosen edges with knife then gently remove from pans to cool completely.



  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 5 cups powdered sugar


  1. Cream ingredients together and smooth on cake at room temperature (you can add as much vanilla to your taste preference).

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