Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
40 Mins
Total Time
8 Hours 40 Mins
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.

How to Make It

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.

Step 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.

Step 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.

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Ratings & Reviews


September 24, 2017
I changed this to a pressure cooker recipe by searing the sides on a skillet and then throwing all ingredients in the pressure cooker and putting it on high for 60 minutes. Came out perfect. Was a bit confused at the end with the flour mixture. I poured it back into the boiling pot with the rest of the liquid but it did not thicken at all. Anyway, it was still amazing!

asoutherncook's Review

November 24, 2014
We loved this recipe! Flavorful, moist and easy: a winning combination! I was a little short on soy sauce and ended up using 1/2 C low-sodium soy sauce and 1/4C marsala wine. It worked!

Pork shoulder yummy

August 22, 2015
This was delicious. The pork was perfect and the gravy was a great addition. I used two tablespoons of white wine instead of lemon juice.