Tangy Slow Cooker Pork Shoulder

By ctaubenheim

Ingredients

• 1 (4lb) bone in pork shoulder roast (Boston Butt)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 Tbsp olive oil
• 12 garlic cloves, smashed
• 2 bay leaves
• 1 onion, cut into 8 wedges
• 3/4 cup firmly packed light brown sugar
• 3/4 cup reduced sodium soy sauce
• 1/2 cup white wine vinegar or white vinegar
• 2 Tbsp all purpose flour
• 2 Tbsp fresh lemon juice

Details

Preparation time 40mins
Cooking time 560mins

Preparation

Step 1

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. Transfer pork to a serving platter and cover with foil to keep warm. Pour cooking liquid thru a fine wire mesh strainer into a medium saucepan, discarding solids. Bring t a boil over medium high heat; boil 8 minutes. 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.