Slow-Cooker Pork Shoulder With Brown Sugar & Balsamic Glaze
Recipe GLPRcd4c94b954b6d5
A tender, caramelized pork shoulder slow-cooked with aromatic seasonings and a glossy brown sugar and balsamic glaze. The meat becomes fall-apart tender over hours of gentle heat, infused with garlic, sage, and a sweet-savory reduction that coats every bite. Perfect for serving a crowd.
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Ingredients
4 pounds boneless pork shoulder (pork butt)
4 cloves garlic, grated or minced
2 teaspoons ground sage
2 teaspoons kosher salt
Freshly ground black pepper to taste
4 bay leaves
1/2 cup water
1 cup dark brown sugar
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons mustard powder
2 tablespoons cornstarch
Directions
Pat the pork shoulder dry with paper towels. In a small bowl, combine the grated garlic, ground sage, kosher salt, and freshly ground black pepper. Rub this mixture evenly over the entire surface of the pork, pressing gently so the seasonings adhere.
Place the seasoned pork shoulder into your slow cooker. Scatter the bay leaves around and over the meat. Pour the water around the pork (not over the top, to preserve the seasoning crust).
Cover and cook on the low setting for 8 hours, or until the pork is extremely tender and easily shreds with a fork. Internal temperature should reach 145°F.
Remove the cooked pork to a cutting board or serving platter. Shred or slice as desired, then set aside. Discard the bay leaves and drain excess fat from the slow cooker if needed, reserving about 1 cup of cooking liquid.
In a small bowl, whisk together the cornstarch with 2 tablespoons of the reserved cooking liquid to create a slurry. Set aside.
In another bowl, combine the dark brown sugar, balsamic vinegar, soy sauce, and mustard powder. Stir until the mustard powder is fully dissolved and the mixture is smooth.
Pour the glaze mixture into the slow cooker along with the remaining cooking liquid. Stir in the cornstarch slurry, whisking well to avoid lumps.
Turn the slow cooker to high and cook uncovered for 15–20 minutes, stirring occasionally, until the glaze thickens and becomes glossy.
Return the shredded pork to the slow cooker and stir gently to coat evenly with the glaze. Heat through for 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve warm.
