Garlic Brown Sugar Pork Slow Cooker. My husband believed that I took all day on this roast. The 4 ingredients alone transform a budget buster into the most tender, sticky dinner.
This 4-ingredient brown sugar garlic pork (slow cooker) is one of those miracles of the weeknight meals that it feels like you spent all day preparing yet it is the slow cooker that makes it. A basic brown sugar and garlic rub boils down into a glossy sticky glaze that permeates a cheap pork roast and softens it to fork tender.
Servings: 6
Ingredients
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Pork shoulder (boneless or bone-in, pork butt) → 3 to 4 pounds
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Packed light brown sugar → 1 cup
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Garlic, minced → 8 cloves (retinue of approximately 2 tablespoons)
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Kosher salt → 2 teaspoons
Garlic Brown Sugar Pork: Directions
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Dry the pork shoulder with paper towels and put it in the bottom of a 5 to 7-quart slowness cooker.
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Prepare the brown sugar mixture: In a small bowl combine the brown sugar, minced garlic and kosher salt until it resembles a sandy paste of a thick consistency. Mash any lumps of brown sugar with a fork to evenly spread the garlic.
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Apply the mixture to the pork: Pour the brown sugar and garlic mixture everywhere over and on the sides of the pork roast and press it to make it stick. It will resemble some fat coating–that is what will become the dark glossy glaze.
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Cook the pork: Cook the pork in the slow cooker topped with the lid and cooked on LOW between 8 and 10 hours or on HIGH between 4 and 5 hours until the pork becomes very tender and pulls apart with a fork. When cooking, never open the lid unless you are going to peep in to check the doneness towards the end; the lid is kept closed to ensure that the roast remains moist.
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Remove excess fat: When the pork is tender, take care to remove any clear fat on the top of the cooking fluid, using a spoon, and the darker, sticky sauce and softened garlic remain in the slow cooker.
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Shred the pork: Working with 2 forks, carefully open the pork in the slow cooker leaving some bigger pieces, should you wish. Add the shredded pork into the thick brown sugar garlic sauce and mix until all pork pieces are shiny and glistening.
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Rest and serve: Allow the pork to rest on the warm setting and it allows the pork to absorb more of the sauce. Serve hot, pouring additional sticky glaze and pieces of garlic on the surface of each serving.
Variations & Tips
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To appeal to picky eaters, who would be turned off by strong garlic, you can reduce the amount of garlic to 4 cloves, or chop it very fine so that it melts into the sauce.
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In case your family likes a bit of a kick, mix 1/2 teaspoon of crushed red pepper flakes into the brown sugar mixture then spread over the pork (this makes the ingredient list brief with a small amount of heat).
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In order to have it less sweet, we can take 3/4 cup brown sugar and introduce 1 additional teaspoon of salt to correct the flavours.
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When you want crispy edges, it is time to transfer the cooked pork and part of the sauce into a sheet pan and broil it 3–5 minutes until it caramels the top and pour in the rest of the slow cooker sauce before serving.
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Frozen leftovers can be stored in small portions so that they can be warmed up easily at a later time—thaw before gently warming in the stove or the microwave with a splash of water and carefully stirring until the sauce is shiny once more.
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