Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!

– 1 (3 to 4-pound) boneless pork roast (shoulder or loin)
– 2 onions, peeled and quartered
– 4 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 teaspoons dried thyme
– 1 teaspoon black pepper
– 1 teaspoon salt
– 2 tablespoons cornstarch (optional, for gravy)
– 2 tablespoons water (optional, for gravy)
1. Place the quartered onions at the bottom of the slow cooker to create a bed for the pork roast.
2. In a small bowl, whisk together the broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt to create your cooking liquid.
3. Place the pork roast on top of the onions and spread the minced garlic over the pork.
4. Pour the cooking liquid over the pork roast, ensuring some of it drips down to mingle with the onions.
5. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the pork is tender and shreds easily with a fork.
6. Carefully remove the pork roast from the slow cooker and let it rest for a few minutes before shredding or slicing.
7. For those who love a good gravy, you can use the liquid from the slow cooker. Just mix cornstarch with water, stir it into the liquid, and cook on high until it thickens to your liking.
8. Serve the pork with your choice of sides and drizzle with your homemade gravy.
Variations & Tips

– For a slightly sweeter take, you can add apple slices or apple cider to the cooking liquid. This is especially nice in the fall when apples are in season.
– If you’ve got picky eaters who aren’t big fans of onions, you can substitute with a teaspoon of onion powder for that hint of flavor without the bits they might want to avoid.
– For a less traditional twist, consider seasoning the pork with a blend of smoked paprika, cumin, and chili powder for a pulled pork that’s great in tacos or sliders.
– Don’t be afraid to let the roast cook on low for the full 8 hours. This will make the pork incredibly tender and it will practically fall apart when you’re ready to serve.
– Always let the pork rest for a few minutes after taking it out of the slow cooker. This helps the juices redistribute and makes for a more flavorful bite.

Leave a Reply

Your email address will not be published. Required fields are marked *