Tangy Slow-Cooker Pork Shoulder Recipe

Name: Tangy Slow-Cooker Pork Shoulder Recipe
Total time: 520 min
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

Be the first to rate & review!

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.

By Southern Living Editors

Published on September 17, 2018

Tangy Slow-Cooker Pork Shoulder — Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands On Time:

40 mins

Total Time:

8 hrs 40 mins

Yield:

4 servings

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

Directions

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.