- 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
How to Make It
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 through a fine wire-mesh strainer into a medium saucepan, discarding solids. Bring to 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.