Fall-Apart Tender Honey Garlic Glazed Pork Step-by-step instructions

Before you start

Before starting, ensure your pork shoulder is thawed completely if it was frozen. Pat the meat dry with paper towels to ensure a good sear in the skillet. Have your garlic minced and your measuring tools ready to streamline the process.

Clear enough counter space for your slow cooker and skillet, and ensure you have a clean cutting board ready for when the pork is finished cooking. Proper preparation helps maintain a steady flow in the kitchen.

Instructions

Searing for flavor

1. 1Sear the pork
   Place the pork roast in a large skillet over medium-high heat. Sear on all sides until deeply browned and caramelized. Remove from the skillet and place the roast directly into the slow cooker.
   Look for Look for a deep golden-brown crust on all sides of the pork before moving it to the slow cooker.
   Tip Searing adds a significant layer of depth and flavor to the final dish.

The pork should have a deep brown, caramelized crust on all sides. The kitchen should smell savory as the fat renders and the exterior browns. Do not worry about cooking the center through at this stage, as the slow cooker will handle the rest of the process. Ensure the skillet is hot enough before adding the pork to avoid steaming it instead of searing.

Glazing the roast

2. 2Prepare and add glaze
   In a small bowl, whisk together the honey, minced garlic, and soy sauce until well combined. Pour this mixture over the seared pork roast in the slow cooker, ensuring it coats the meat evenly.
   Look for Ensure the glaze is smooth and the garlic is evenly distributed throughout the liquid.
   Tip Use a whisk to ensure the honey is fully incorporated into the soy sauce.

The glaze should be well-combined and aromatic before it is poured over the meat. Once added, the liquid should settle around the base of the roast in the slow cooker.

Ensure the garlic is evenly distributed so that the flavors permeate the meat as it cooks. The slow cooker should be set to the low setting to ensure the gentle breakdown of the meat fibers.

Finishing the pork

3. 3Slow cook and finish
   Cover and cook on low for 6 to 8 hours. Once finished, ensure the internal temperature reaches 145°F (63°C). Remove the pork to a cutting board, let it rest for at least 3 minutes, then shred using two forks. Baste the shredded meat with the bubbling juices from the slow cooker.
   Look for The pork should be fork-tender and easily pull apart when finished.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the meat with the sauce at the end provides that signature glossy finish.

The meat will be incredibly tender and should pull apart with ease when tested with a fork. The sauce will have thickened slightly and appear glossy and dark, coating the meat beautifully. The aroma will be a mix of sweet honey and pungent garlic. Ensure the internal temperature has reached 145°F (63°C) before proceeding to shred the pork and serving.

Common mistakes

A common mistake is skipping the searing step, which results in a lack of depth in the final sauce. Another error is over-trimming the fat; a small amount of fat is necessary for moisture during the long cooking time.

Avoid lifting the lid of the slow cooker frequently, as this causes significant heat loss and extends the cooking time unnecessarily. Finally, ensure the pork is not cooked at too high a temperature, as this can toughen the fibers.

How to tell it’s done

The pork is done when it is fork-tender and reaches an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the roast to verify this. Once the temperature is reached, let the pork rest on a cutting board for at least 3 minutes.

This resting time allows the juices to redistribute throughout the meat, ensuring that the pork remains moist and flavorful rather than drying out during the shredding process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest