RECIPE: Slow Cooker Honey Pork Shoulder
Pork shoulders and crock pots are a marriage made in heaven. The gentle heat of the crock pot going for 8 hours breaks down this inexpensive cut of pork into shredded, tender deliciousness with plenty of juice to make a sauce. This recipe was adapted from Tip Hero and has become an easy weeknight go-to at our house. Crock pots are often overlooked in the summer, but we use them all the time to keep the kitchen cool in the summer months.
This recipe makes a lot of pork. In fact, we make pork tacos accompanied by mango salsa with the leftovers. So you get your money's worth with this meal!
Slow Cooker Honey Pork Shoulder
3 to 4 lbs. of pork loin roast
2 tablespoons of dried oregano
2 tablespoons of dried basil
3/4 teaspoons of onion powder
1/4 cup of parsley, chopped
1/2 teaspoon of black pepper
1/2 teaspoon of salt
3 tablespoons of minced garlic
1/2 cup of honey
2 tablespoons of olive oil
1/4 cup of soy sauce
2/3 cup of Parmesan cheese, grated
Rinse the roast well and pat dry. Combine the dried oregano, basil, pepper, salt, minced garlic, honey, soy sauce and cheese and mix well into a paste. Poor/spoon sauce over pork, a little on the bottom and the bulk of this paste on top.
Place roast in the inner part of the slow cooker. Cover and cook on low for 6 to 8 hours until tender.
Remove the Pork and rest from the slow cooker, reserving liquid and strain the fat off. Shred the meat add the liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened. Pour the reduced sauce over the shredded meat and serve with a side of rice and a green vegetable.