Slow Cooker Honey Garlic Glazed Pork Roast Step-by-step instructions

Before you start

Before starting, ensure your pork shoulder is fully thawed if it was previously frozen. Pat the exterior of the meat dry with paper towels, as this helps the glaze adhere better.

Clear a space in your kitchen for the slow cooker, ensuring it is placed on a heat-resistant surface away from any water sources. Have your tongs and a large serving platter ready so that you can easily transfer the meat once the cooking time is complete.

Instructions

Marinating and slow cooking

1. 1Prepare the glaze and pork
   In a small mixing bowl, whisk together the honey and minced garlic until well combined. Place the pork shoulder roast into the slow cooker basin. Pour the prepared honey garlic mixture evenly over the top of the meat, ensuring it is well coated on all sides.
   Look for The pork should be nestled securely in the slow cooker with the liquid coating the surface.
   Tip Ensure the garlic is finely minced so the flavor distributes evenly throughout the glaze during the long cooking process.

The pork is fully coated in the honey garlic mixture and the slow cooker is set. The kitchen should remain clean and the lid should be securely in place to begin the long, low-temperature cooking process that will eventually transform the tough pork shoulder into succulent, tender meat.

Developing the glaze

2. 2Slow cook the pork
   Cover the slow cooker with its lid and set to cook on low heat for 8 hours. The meat is ready when it reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding. If the sauce is too thin, transfer the pork to a plate and simmer the liquid in the slow cooker on high for 15 minutes to reduce it to a thick, syrupy consistency.
   Look for The pork will be fork-tender and the kitchen will smell fragrant with garlic and sweet honey.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during the first 6 hours to maintain the consistent internal temperature required for even cooking.

The pork has reached the required internal temperature of 145°F (63°C). The sauce should be bubbling and starting to thicken. The meat will appear darker and significantly more tender than when it started, showing signs of beginning to fall apart as the connective tissues break down.

Final shredding and serving

3. 3Shred and serve
   Using metal tongs, carefully shred the cooked pork directly inside the slow cooker. Ensure the meat is thoroughly coated in the thickened honey garlic glaze. Serve the shredded pork while warm, ensuring the juices are well incorporated into the meat fibers.
   Look for The meat should look dark, caramelized, and glistening with the sticky sauce.
   Tip Discard any excess large pieces of fat while shredding for a cleaner, more enjoyable texture in every bite.

The pork is shredded, glistening with the sticky honey garlic glaze, and ready to be served. The sauce should be thick enough to coat the meat evenly, and the overall aroma should be savory, sweet, and deeply aromatic from the slow-cooked garlic and caramelized honey.

Common mistakes

A common mistake is using a cut of meat that is too lean, which leads to dry, tough results regardless of the cooking time. Another issue is overcrowding the slow cooker; make sure there is enough space around the roast for the heat to circulate properly.

Additionally, be careful not to lift the lid too frequently, as this releases heat and moisture, significantly increasing the cooking time and potentially affecting the final texture of the pork.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and shreds easily with minimal pressure from your tongs.

The meat should be visibly falling apart, and the liquid in the slow cooker should have thickened into a dark, syrupy glaze that coats the back of a spoon.

If the meat still feels firm or resists being pulled apart, continue cooking for an additional 30 minutes until it achieves the desired tender consistency.

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