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Honey-Soy Braised Pork Shoulder

Photo: Andrew McCaul; Styling: Suzette Kaminski
Prep time 5 mins
Cook time 8 hrs
Yield Serves 8


  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup chili-garlic sauce (such as Sriracha)
  • 2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
  • 1 4-lb. pork shoulder, trimmed and cut into 2-inch pieces
  • 1 1/2 tablespoons cornstarch
  • Salt and pepper
  • Cooked rice, optional

Nutrition Information

  • calories 380
  • fat 16 g
  • satfat 6 g
  • protein 45 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 152 mg
  • sodium 971 mg

How to Make It

  1. In a small bowl, whisk together soy sauce, honey, chili-garlic sauce and ginger until well combined. Place pork shoulder in slow cooker, pour sauce over meat and stir to coat. Cover and cook on low until pork is tender, 7 to 8 hours.

  2. Using a slotted spoon, transfer meat to a large bowl. Remove 1/2 cup sauce to a small bowl and whisk in cornstarch. Whisk cornstarch mixture back into slow cooker and cook, stirring once or twice, until thickened, about 5 minutes longer. Season with salt and pepper and pour over meat. Serve with rice, if desired.