Honey Parmesan Pork Shoulder
Tender, tasty and delicious, this recipe may become one of your family favorites.
Photo by Iuliia Nedrygailova
SERVES 8–10
1 4-pound pork shoulder, boneless pork butt or pork loin
¾ cup grated Parmesan cheese
½ cup honey
¼ cup tamari, or soy sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons cornstarch
¼ cup chicken stock
Rinse roast and pat dry. Place roast into the insert of a slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil, salt and pepper. Pour over roast. Cook on high for 4 hours or low for 6 hours. Temperature on an instant-read thermometer should read 160 degrees. Remove roast to a cutting board to rest for 15 minutes.
Ladle cooking juices, minus the fat, into a small saucepan, and bring to a boil over medium-high heat. Whisk together cornstarch and chicken stock; pour into the boiling juices. Cook, stirring, until sauce is thickened, 1–2 minutes. Slice roast and serve with sauce.
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