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Tangy Slow-Cooker Pork Shoulder

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

 

Hands-on time 40 mins
Total time 8 hrs, 40 mins
Yield Makes 4 servings
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.

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
  • 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

  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.