We love a simple recipe that requires little more than very common pantry staples and quality butchered meat. And this recipe definitely gives you more bang for your buck that will impress the family and guests. Serve with seasonal steamed greens and your choice of potatoes – hopefully, there are enough leftovers for lunch too!
- 1.5-2kg boneless pork shoulder roast
- 1 tbsp sea salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 4 garlic cloves, minced
- 2 cups chicken broth
- Start by seasoning the pork shoulder with sea salt and black pepper, rubbing it all over until evenly coated.
- Preheat a large pan over medium-high heat. Add the olive oil and when it's hot, sear the pork on all sides until golden brown then set aside.
- In a small bowl, mix together the honey, apple cider vinegar, and minced garlic.
- Place the seared pork in your slow cooker* and pour the honey mixture over the top.
- Add 2 cups of chicken broth to the slow cooker, cover, and cook on low for 8-10 hours, or until the pork is tender and falling apart.
- Once the pork is done, remove it from the slow cooker and let it rest for 10-15 minutes before slicing.
If you don’t have a slow cooker then you can achieve the same result by placing your seared pork, honey and broth in a roasting dish and covering it with tinfoil then place in a low oven – the lower the oven temperature, the slower the cook so a 160C temperature will likely cook your roast to falling apart tender after 5-6hrs depending on the size.