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Slow Cooker Honey Garlic Pork Roast with Roasted Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 pounds pork shoulder roast
  • 1/3 cup honey
  • 4 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 pound baby carrots
  • 4 medium potatoes, cut into chunks
  • 1 large onion, sliced
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Season the pork roast generously with salt and black pepper on all sides.
  • In a mixing bowl, stir together the honey, minced garlic, soy sauce, apple cider vinegar, and dried thyme until well combined.
  • Place the pork roast in the slow cooker. Pour the honey garlic mixture over the top, turning the roast once to coat it evenly.
  • Arrange the baby carrots, potato chunks, and sliced onion around the pork in the slow cooker.
  • Cover and cook on low for 7 to 8 hours, until the pork is very tender and pulls apart easily with a fork.
  • Remove the pork from the slow cooker and let it rest for 5 minutes before slicing or shredding.
  • Spoon the vegetables and some of the cooking juices over the pork. Sprinkle with chopped fresh parsley before serving.

Notes

For a thicker sauce, pour the juices into a small pan and simmer for a few minutes after cooking. If you prefer firmer vegetables, add them during the last 4 hours of cooking. Leftovers reheat well in a covered skillet with a splash of water to keep the pork moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl