This is just amazing! maybe for lunch today.
Ingredients:
- 3 1/2 lb pork shoulder bone in
- Dry Rub:
- 1/4 cup brown sugar
- 1 tsp ground sage
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Sauce:
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1/4 cup our Upcountry wildflower honey
- 1 tbsp cornstarch
- 1/2 tsp ground sage
- pinch of red pepper flakes
Instructions
In the Oven
Mix together the dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast at 325°F for 6 hours
In a small saucepan add the sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.
In last hour of roasting, baste several times with sauce.
Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich.
In the Slow Cooker
Mix together the dry rub seasoning in a small bowl. Rub all sides and press to adhere spices to pork. Place in slow cooker sprayed with cooking spray for 6 hours.
In last hour of cooking, baste several times with sauce.
Remove bone and shred with fork. Pour remaining sauce over meat in slow cooker, mixing to coat well. Serve as is with a side dish or in sandwich.
Recipe Notes
1. Roast allows meat to real caramelize and get an outer bark ( the crispy, crunchy bits). When 6 hours are up test if fall apart tender by wiggling the bone, if it slips away easily from meat, it is done. If not, then cook for another 10 minutes and check until bone is easily pulled.
2. Slow cooking method does not caramelize the meat with a crunchy outer bark, but is just as tender. I pull the bone from the pork in the slow cooker and shred the meat in the cooker. Pour the remaining sauce over and stir to mix.
Adapted From and Photo Credit: keviniscooking.com