Cookin’ with Carolyn Tangy Slow-Cooker Pork Shoulder Recipe

Tangy Slow-Cooker Pork Shoulder Recipe

1 ( bone-in pork shoulder roast (Boston butt)
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. olive oil
12 garlic cloves, smashed
2 bay leaves
1 onion, cut into 8 wedges
3/4 c. firmly packed light brown sugar
3/4 c. reduced-sodium soy sauce
1/2 c. white wine vinegar or white vinegar
2 Tsp. flour
2 Tbsp. fresh lemon juice
Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 min. on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker, and add garlic, bay leaves, and onion. Whisk together brown sugar, soy sauce and vinegar until sugar dissolves; pour mixture over pork. Cover and cook on LOW 8 hours. Transfer pork to a serving platter, and cover with foil to keep warm. Pour cooking liquid through a fine wire mesh strainer into a medium saucepan, discarding solids. Bring to a boil over medium-high heat; boil 8 minutes. Spoon 1/4 cup cooking liquid into a small bowl, and whisk in the flour and lemon juice until smooth. Return flour mixture to pan, and boil, whisking constantly, 1 to 3 min. or until slightly thickened. Serve sauce over pork.
Note: Serve over grits or in buns. ladle on plenty of sauce.