Slow Cooker Garlic Soy Pork
Ingredients
2½–3 lb (1.1–1.4 kg) pork shoulder or pork butt, trimmed of excess fat
6–8 garlic cloves, minced
½ cup low-sodium soy sauce
¼ cup brown sugar or honey
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil (optional)
1 tablespoon fresh ginger, grated
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch
2 tablespoons cold water
2 green onions, sliced
Sesame seeds, for garnish (optional)
Instructions
Place the pork shoulder in the slow cooker.
In a bowl, whisk together the garlic, soy sauce, brown sugar (or honey), vinegar, sesame oil, ginger, black pepper, and red pepper flakes.
Pour the sauce over the pork, turning it to coat evenly.
Cover and cook:
Low: 8–10 hours, or
High: 4–5 hours, until the pork is very tender and easily shreds with a fork.
Remove the pork and shred it with two forks.
Skim excess fat from the cooking liquid if desired.
Mix the cornstarch with the cold water to make a slurry. Stir it into the cooking liquid, cover, and cook on High for 10–15 minutes until the sauce thickens.
Return the shredded pork to the slow cooker and toss it in the thickened sauce.
Serving Suggestions
Serve over steamed rice, noodles, or mashed potatoes, or pile it into sandwich buns or lettuce wraps. Garnish with sliced green onions and sesame seeds.
