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Slow-Cooker Honey-Soy Pulled Pork

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Who doesn’t love pulled pork? Well, I suppose a lot of people don’t, but I am not one of those people. I go through phases where I crave it and end up slathering it on every piece of crusty bread I can find.  I am hopeless like that.

Anyway, this is just another time-saving recipe…set it, and forget it.  The most time consuming aspect being…I do go the extra mile trimming the pork of fat.  So basically, I keep the pork butt in as many large pieces as I can, but I do hack the fat away in between the layers…you just don’t need it for this particular recipe. Nope, you don’t.

I think you are going to enjoy this recipe, it’s super-saucy and ultra delicious!!! Let me know how it comes out.

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A meal you will not soon forget!

Print Recipe

Slow-Cooker Honey-Soy Pulled Pork

Recipe from: Noble Pig | Serves: 8-10

Ingredients

  • 1 6-7 lb Pork butt
  • 1-1/4 cups Clover honey
  • 1/2 cup Soy sauce, reduced sodium
  • 1/4 cup Distilled white vinegar
  • 1/4 cup Brown sugar
  • 4 Tablespoons Dried basil leaves
  • 3 Tablespoons Garlic, minced
  • 1/4 cup Cornstarch

Directions

  • Trim pork butt of all extra fat and place meat in slow-cooker.
  • In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour on top of meat.
  • Set slow-cooker on low for 8 hours. When done, remove meat and pour sauce into a large Pyrex bowl, preferably with a pour spout. Let sit for about 20 minutes and skim off any visible fat from the top. Pour sauce into sauce pan over medium heat. Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps. Sauce will thicken once mixture is hot enough, make sure not to boil over 1 minute as the cornstarch will break down.
  • Shred meat with two forks and pour sauce over the meat. Eat as is or make it into a sandwich.

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Comments

  5. Saw the new format yesterday, and I love it. Yours is still one of my top 5 favorite blogs, not only for recipes, but also your posts are so readable and engaging.

    Reply

  7. This looks great and would love to try it…just wondering about the ingredients. The pix looks like a ketchup/tomato base but isn’t called for in the recipe. Does it get that color from the brown sugar?

    Reply

  8. I L O V E your new web design – I have followed this page forever (okay, maybe not forever) and look to you for marvelous ideas and recipes. You have never failed me. This pulled pork will be a meal for the Caveman in my life. He loves pork !!

    Reply

  10. Thanks for this recipe. We are planning a “cul-de-sac” graduation party for five high school seniors on our street, in two weeks. The parents of the graduates are preparing pulled-pork, among other things, to serve the (so far) 150+ invited party guests (that’s the kids’ friends!). Your recipes always work so well for me, I bet this will be a hit also. I already have two “butts” in the freezer just waiting to be cooked.

    Reply

  13. We’re on the road, so always looking for easy cooking ideas. Made this recipe earlier this week and it is certainly a winner. I did add a little red pepper flakes to the mix, left it in a 2 lb. chunk so it could be sliced later. Had sandwiches one night and leftovers went so well with a couscous, feta & chickpea salad. Thanks for a delicious recipe!!

    Reply

  15. Hey i was wondering if that was really a half cup of cornstarch. I haven’t cooked a whole lot witg it but seems like compared to other recipes, that’s a lot of cornstarch.

    Reply

  18. I made this for work with rave reviews. It immediately replaced my old go-to recipe for pulled pork. As bonus it’s tomato free so a friend with a tomato allergy will be able to enjoy it as well.

    Thank you so much for this super easy, and yummy recipe. 🙂

    Reply

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