Rescuing your weeknight with a hassle-free slow-cooker masterpiece—truly a “set-it-and-forget-it” meal, with flavors that seem far more labor-intensive. This savory pork only demands about 10 minutes of your morning for effortless preparation. Enjoy this pulled pork on your favorite soft or crusty bun.
This slow cooker honey-soy braised pork comes together perfectly with the help of what I refer to as the dynamic quartet of ingredients – honey, soy sauce, garlic, and vinegar.
When tucked into a bun, these pulled pork sandwiches bring a tasty twist, steering clear of the usual barbecue sauce. The sweet vibes from honey and brown sugar mix perfectly with the soy sauce’s depth, all tied together by a tangy kick from vinegar. Toss in some fresh garlic for a savory touch, and voilà—an unforgettable meal.
Why You’ll Love This Recipe
- Effortless Prep: Takes only 10 minutes to assemble in the morning.
- Set-and-Forget: A true slow-cooker gem—minimal attention required.
- Has Complexity: Rich, savory flavors that defy the simple prep. You’ll be surprised!
- Pure Comfort Food: The tastiest answer to your easy and comforting dinner cravings.
Ingredients and Substitutions
- Honey: I prefer clover honey for its mild flavor; substitutions include any mild-flavored honey.
- Soy Sauce: Make sure it’s reduced sodium; you can substitute tamari or liquid aminos for a gluten-free alternative.
- White Vinegar: I recommend white vinegar for its sharp, intense flavor, enhancing the tanginess of the sauce; apple cider vinegar is a suitable alternative.
- Brown Sugar: Choose golden brown sugar for its mildness.
- Dried Basil Leaves: Use leaves, not powder, for a more robust herbaceous flavor.
- Cornstarch: Essential for thickening the sauce; arrowroot or tapioca starch are suitable substitutes.
- Fresh Garlic: Adds a savory background flavor; garlic powder or minced garlic can be used as alternatives.
- Pork Shoulder: Often called a Boston butt is the star of this show.
How To Make Honey-Soy Braised Pork in the Slow Cooker
- Step one: Remove any excess fat from the pork shoulder and transfer the meat to the slow cooker.
- Step two: In a separate bowl, mix together honey, soy sauce, vinegar, brown sugar, basil, and garlic. Pour this flavorful blend over the meat in the slow cooker.
- Step three: Place the slow cooker on low. Once done, take out the meat and transfer the sauce into a large pouring bowl. Allow it to sit, then skim off any visible fat from the top. Transfer the sauce to a saucepan over medium heat. Mix cornstarch with water and gradually add it to the sauce, stirring continuously to avoid clumps. The sauce will thicken as it heats up; make sure it doesn’t boil for more than 1 minute, as excessive boiling may break down the cornstarch.
- Step four: Using two forks, shred the meat, eliminating any remaining visible fat, and then pour the sauce over it. Enjoy it as is or create a delightful sandwich.
Recipe Tips
- I like to make sure the pork is not too cold when starting. If you’re able, let it sit on the counter awhile before starting.
- Pork is typically pullable at an internal temperature of around 195-205°F (90-96°C). This ensures the meat is tender and easily shredded for that perfect pulled pork texture. You can check the temperature before taking your pork out of the slow cooker.
- Before slow-cooking, trim excess fat from the pork shoulder, this is especially helpful since this pork cooks in the sauce. It will still be very tender!
- Elevate your pulled pork sandwiches with fresh toppings like coleslaw, pickles, or pickled onions.
- Get even more creative with any leftovers and make pulled pork into new meals, like loaded nachos, quesadillas, or even a hearty breakfast hash.
Recipe FAQs
- Can I make this recipe in advance? Yes. In fact, the flavors often intensify when made ahead, making it a great make-ahead dish.
- Can I cook this on high heat instead of low for a shorter time? While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration. The pork will need to be in the 195-205°F (90-96°C) range for it to be pullable.
- How do I prevent the sauce from becoming too thick? Add the cornstarch mixture gradually and stir continuously to avoid clumps. If the sauce becomes too thick, a little water can help reach the desired consistency.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I reheat pulled pork in the microwave? Yes, reheating in the microwave is convenient. Add a splash of water to maintain moisture while heating it up.
- Can I freeze this? Yes, pulled pork and this recipe freezes well. Let it cool completely before transferring it to an airtight container or freezer bags. Remove as much air as possible to help prevent freezer burn.
More Pork Recipes in the Slow Cooker
- Slow Cooker Kalua Pork
- Pork Chile Verde in the Slow Cooker
- Slow Cooker Thai Pork
- Slow Cooker Pork with Pineapple
- Slow Cooker Ham and Bean Soup
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Slow Cooker Honey-Soy Pulled Pork
Ingredients
- 1 (6-7 lb) pork shoulder/Boston Butt
- 1-1/4 cups clover honey
- 1/2 cup low sodium soy sauce
- 1/4 cup distilled white vinegar
- 1/4 cup light brown sugar
- 1/4 cup dried basil leaves
- 3 tbsps minced garlic
- 1/4 cup cornstarch
Instructions
- Trim pork shoulder of all extra fat and place meat in slow-cooker.*1 (6-7 lb) pork shoulder/Boston Butt
- In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour on top of meat.1-1/4 cups clover honey, 1/2 cup low sodium soy sauce, 1/4 cup distilled white vinegar, 1/4 cup light brown sugar, 1/4 cup dried basil leaves, 3 tbsps minced garlic
- Set slow cooker on low for 8 hours. When done, remove meat and pour sauce into a large pouring vessel bowl. 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.1/4 cup cornstarch
- Shred meat with two forks, removing any other visible fat and pour sauce over the meat. Eat as is or make it into a sandwich.
Notes
Nutrition
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