Tangy Slow-Cooker Pork Shoulder

Tangy Slow-Cooker Pork Shoulder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (4-lb.) bone-in pork shoulder roast (Boston butt)

  • 2

    teaspoons kosher salt

  • 1

    teaspoon freshly ground black pepper

  • 2

    tablespoons olive oil $

  • 12

    garlic cloves, smashed

  • 2

    bay leaves

  • 1

    onion, cut into 8 wedges $

  • ¾

    cup firmly packed light brown sugar

  • ¾

    cup reduced-sodium soy sauce

  • ½

    cup white wine vinegar or white vinegar

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons fresh lemon juice

Directions

Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker, and add garlic, bay leaves, and onion. Whisk together brown sugar, soy sauce, and vinegar until sugar dissolves; pour mixture over pork. Cover and cook on LOW 8 hours. 2. Transfer pork to a serving platter, and cover with foil to keep warm. Pour cooking liquid through a fine wire-mesh strainer into a medium saucepan, discarding solids. Bring to a boil over medium-high heat; boil 8 minutes. 3. Spoon 1/4 cup cooking liquid into a small bowl, and whisk in flour and lemon juice until smooth. Return flour mixture to pan, and boil, whisking constantly, 1 to 2 minutes or until slightly thickened. Serve sauce over pork.


Nutrition

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