I’ve had a slow cooker for years but for some reason will go for months without using it. Maybe it is because it is usually hidden out of sight but once I do break it out I find myself wondering why I don’t use it more often. After all, cooking really doesn’t get much easier than placing all of your items in a pot, covering it, and allowing it to cook unattended all day. The slow and moist heat guarantees that even the toughest piece of meat comes out tender.
This pulled pork recipe comes from The Noble Pig. The soy sauce puts an Asian spin on a traditional vinegar based southern pulled pork. I simply put all of the ingredients into the slow cooker before leaving the house in the morning and return to the sweet aroma of a fully cooked dinner. You can serve it as a sandwich but I actually prefer it served over garlic mashed potatoes. It really doesn’t get any easier than this!
HONEY-SOY PULLED PORK
1 6-7 pound pork butt, fat trimmed
1 1/4 cups good tasting honey
1/2 cup reduced sodium soy sauce
1/4 cup distilled white vinegar
1/4 cup brown sugar
4 tablespoons dried basil leaves
3 tablespoons garlic, minced
1/4 cup cornstarch
- Trim the extra fat off of the pork and place the meat in a slow cooker.
- In a separate bowl combine the honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour over the top of the meat.
- Set the slow cooker on low for 6 hours.
- When the meat is done, remove it from the base of the slow cooker and pour the sauce into a large Pyrex bowl. Let it sit for about 20 minutes then skim off any of the visible fat from the top.
- Pour the sauce into a sauce pan set over medium heat.
- Mix the cornstarch with 1/4 cup of water and add slowly into the sauce. Continue to stir, making sure there are no clumps. The sauce will thicken once the mixture is hot enough but make sure not to boil for longer than 1 minute otherwise the cornstarch will break down.
- Shred the meat with two forks and pour the sauce over the meat. Serve as is or onto of fresh rolls as a sandwich.