Slow Cooker Honey-Soy Braised Pork With Lime and Ginger
February 29, 2024
Slow Cooker Honey-Soy Braised Pork With Lime and Ginger takes 5 minutes to throw together and then you add it to a slow cooker. The pork is rich and flavorful with the sweet-salty soy and honey sauce. You can serve it in lettuce cups, or rice, or even tortillas.
- Prep: 25 mins
- Cook: 8 hrs 20 mins
- Yields: 6 - 8 Servings
Ingredients
3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half
8 large garlic cloves, finely chopped
3 tablespoons fresh ginger, minced from one 3-inch piece
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce (see Tip)
1 tablespoon toasted sesame oil
Cooked rice, noodles or lettuce cups, for serving
Toasted sesame seeds, sliced scallions and chopped cilantro, for topping
Directions
1Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
2Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
3Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
Recipe by Sarah DiGregorio, The New York Times.
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