1 (3 to 4-pound) boneless pork roast (shoulder or loin preferred)
2 onions, peeled and quartered
4 cloves garlic, minced
1 cup chicken or vegetable broth
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon salt
Optional for gravy: 2 tablespoons cornstarch + 2 tablespoons water
Directions:
Layer the Base: Position the quartered onions in the slow cooker to form a bed for the roast.
Whisk the Liquid: Combine broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt in a bowl for your flavorful cooking liquid.
Prepare the Roast: Set the pork atop the onions, spread minced garlic over it, and douse with the prepared liquid, ensuring it seeps around the onions.
Slow Cook to Perfection: Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender enough to shred effortlessly with a fork.
Rest and Serve: Remove the roast to rest a bit before shredding or slicing. Optionally, thicken the cooking liquid with cornstarch and water for gravy.
Enjoy: Serve the pork with your chosen sides, topped with the rich homemade gravy.
Variations & Tips:
Add apple slices or cider for a sweet twist, perfect for autumn.
Substitute onions with a teaspoon of onion powder for a smooth flavor.
Experiment with smoked paprika, cumin, and chili powder for a non-traditional seasoning.
Letting the pork roast cook on low for the full time ensures maximum tenderness.
Allow the pork to rest post-cooking for juicier, more flavorful meat.
This pork roast recipe unites ease with tradition, offering a comforting meal that invites slow dining and warm gatherings. Whether it's a weeknight dinner or a special occasion, this dish promises to bring smiles and satisfaction to your table.
