Crock potAmerican
Honey-garlic pork shoulder
A sticky weeknight butt. Honey, soy, garlic — then a short broil so it is not just wet.
Made it?
8 hr · 15 min hands-on · pull 200°F · rest 10 min
Ingredients
8 lb on the fire · ~4 lb to the table · 8 plates at 8 oz
- pork shoulder8 lb
- honey1/3 cup
- soy sauce1/3 cup
- garlic cloves, minced6
- ginger, grated1 tbsp
- rice vinegar1 tbsp
- black pepper1 tsp
Method
- 1
Whisk honey, soy, garlic, ginger, vinegar, pepper. Pour over the shoulder in the crock.
- 2
Low 8 hours (loin: Low 4–5, pull 145°F). Shoulder should shred.
- 3
Pull, toss in the sauce. Broil 4 minutes for sticky edges. Rice and scallion.
If you don’t have it
- Shoulder → Pork loin. Loin is a 4–5 hour Low to 145°F. It is not a shred cut.
- Honey → Brown sugar plus a spoon of water. Same glaze. Honey browns nicer under the broiler.
Same cook, different day
Rice bowls
Weeknight plates. Shred, broil, scallion, cucumber, a fried egg if you have it.
Chili crisp
Heat. A teaspoon in the sauce at the start.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min