Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An Asian-inspired marinade that is also great for chicken and beef. This is great paired with fried rice.

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Recipe Summary

cook:
20 hrs
total:
20 hrs 10 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.

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  • Cook on Low for 10 to 12 hours.

  • Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.

  • Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

Cook's Notes:

You can use prepared mustard in place of the dry. Experiment with different mustards. This is great paired with fried rice.

Nutrition Facts

283 calories; protein 19.9g; carbohydrates 28g; fat 10.3g; cholesterol 67mg; sodium 667.8mg. Full Nutrition
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