3 to 3 1/2 lb boneless pork shoulder (or pork butt), trimmed of excess hard fat
1/2 cup honey
6 cloves garlic, minced or very finely chopped
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
2–3 tablespoons water, as needed to thin the sauce slightly (optional)
Directions
Pat the pork shoulder dry with paper towels. If desired, season all over with kosher salt and freshly ground black pepper. This isn’t counted as one of the three core ingredients, but it helps wake up the flavors.
In a small bowl, stir together the honey and minced garlic until well combined. If your honey is very thick, you can warm it briefly or add 1–2 tablespoons of water to make it easier to pour.
Place the pork shoulder into the slow cooker. Pour the honey-garlic mixture evenly over the top, turning the pork once or twice to coat it as much as possible.
Cover and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork. Slow cookers vary, so start checking toward the earlier end of the range.
Once the pork is tender, carefully transfer it to a cutting board or large bowl. Let it rest for about 10 minutes, then shred it with two forks, discarding any large pieces of fat.
If you’d like a slightly thicker, more concentrated sauce, skim excess fat from the surface of the cooking liquid in the slow cooker. You can leave it as-is, or simmer it in a small saucepan on the stove for 5–10 minutes to reduce slightly.
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