Slow-Cooker Pork Shoulder With Brown Sugar & Balsamic Glaze
Eric Kim
Photo by Julia Gartland
- Serves
- 8 to 10
- Cook Time
- 5 Hours
I've taken the uber-popular Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin recipe and repurposed it with boneless pork shoulder. Fatty shoulder, more than lean tenderloin, gets effortlessly tender when slow-cooked like this. In addition to making the recipe totally hands-off, the slow cooker is an insurance policy against the meat drying out. I upped the ante on the glaze, too, adding a little mustard powder to balance out all that sweet and salty.
Ingredients
- 4 pound pork shoulder (boneless pork butt)
- 4 cloves garlic, grated
- 2 teaspoon ground sage
- 2 teaspoon kosher salt
- Freshly ground black pepper
- 4 bay leaves
- 1/2 cup water
- 1 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoon mustard powder
- 2 tablespoon cornstarch
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Slow-Cooker Pork Shoulder With Brown Sugar & Balsamic Glaze
Directions
- Step 1
Put the pork shoulder, garlic, sage, salt, pepper, bay leaves, and water into a slow cooker and smoosh around with your hands. Cook on High for 4 hours.
- Step 2
In a measuring cup, whisk together the brown sugar, balsamic vinegar, soy sauce, mustard powder, and cornstarch. Add to the slow cooker and cook for another hour.
- Step 3
Carve pork against the grain into individual portions and serve with roasted carrots or white rice.