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Cook time
5 hours
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Serves
8 to 10
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Ingredients
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4 pounds
pork shoulder (boneless pork butt)
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4
cloves garlic, grated
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2 teaspoons
ground sage
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2 teaspoons
kosher salt
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Freshly ground black pepper
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4
bay leaves
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1/2 cup
water
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1 cup
dark brown sugar
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1/2 cup
balsamic vinegar
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1/4 cup
soy sauce
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2 tablespoons
mustard powder
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2 tablespoons
cornstarch
Directions
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Put the pork shoulder, garlic, sage, salt, pepper, bay leaves, and water into a slow cooker and smoosh around with your hands. Cook on High for 4 hours.
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In a measuring cup, whisk together the brown sugar, balsamic vinegar, soy sauce, mustard powder, and cornstarch. Add to the slow cooker and cook for another hour.
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Carve pork against the grain into individual portions and serve with roasted carrots or white rice.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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