Succulent pork shoulder slow-cooked with honey, garlic, herbs, and optional vegetables for a flavorful dinner.
# What You Need:
→ Pork
01 - 3 lb boneless pork shoulder roast
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Honey Garlic Sauce
04 - 1/2 cup honey
05 - 1/4 cup low-sodium soy sauce (gluten-free if needed)
06 - 1/4 cup chicken broth
07 - 6 cloves garlic, minced
08 - 1 tbsp apple cider vinegar
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried rosemary
→ Vegetables (optional)
12 - 1 large onion, sliced
13 - 3 medium carrots, cut into 2-inch pieces
14 - 2 stalks celery, cut into 2-inch pieces
→ To Serve
15 - 2 tbsp fresh parsley, chopped (optional)
# How To Make:
01 - Pat the pork shoulder dry with paper towels. Evenly season all sides with salt and black pepper.
02 - Arrange sliced onion, carrots, and celery at the bottom of the slow cooker if using.
03 - Whisk together honey, soy sauce, chicken broth, minced garlic, apple cider vinegar, Dijon mustard, dried thyme, and rosemary until smooth.
04 - Place the pork roast atop the vegetables. Pour the honey garlic sauce evenly over the pork.
05 - Cover and cook on LOW for 6 to 7 hours until the pork is tender and easily pulls apart with a fork.
06 - Remove the pork from the slow cooker and let it rest for 5 minutes before shredding or slicing as preferred.
07 - Skim excess fat from the cooking liquid. Optionally, reduce the sauce in a saucepan over medium heat for 5 to 10 minutes until slightly thickened.
08 - Plate the shredded pork with the cooked vegetables, spoon the honey garlic sauce over the top, and garnish with fresh parsley if desired.
