Tangy Slow-Cooker Pork Shoulder

Southern Living
Tangy Slow-Cooker Pork Shoulder Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller


This will become your new go-to pork shoulder slow-cooker recipe, thanks to the sweet and tangy soy-and-vinegar flavor profile. Pull the pork, and serve it Southern-style over grits or sandwiched between buns, and ladle on plenty of sauce.
Makes 4 servings


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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
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 tablespoons all-purpose flour
2 tablespoons fresh lemon juice


Hands-on: 40 Minutes
Total: 8 Hours, 40 Minutes

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.

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.

Created date

August 2014