Slow Cooker Honey Garlic Pork with Root Vegetables

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Instructions

1. Place the pork shoulder in the bottom of the slow cooker.
2. Arrange the chopped carrots, parsnips, red potatoes, and sliced onion around and on top of the pork.
3. In a medium bowl, whisk together minced garlic, honey, soy sauce, apple cider vinegar, chicken broth, dried thyme, and black pepper until well combined.
4. Pour the sauce evenly over the pork and vegetables.
5. Cover the slow cooker and cook on low for 6 hours or until the pork is tender and falls apart easily, and the vegetables are soft.
6. Remove the pork and vegetables from the slow cooker and place on a serving dish, covering with foil to keep warm.
7. Pour the cooking liquid into a saucepan set over medium heat.
8. In a small bowl, mix cornstarch with cold water to create a slurry, then whisk it into the simmering cooking liquid. Cook for 3-5 minutes until sauce thickens to a gravy consistency.
9. Serve the shredded pork over the root vegetables, topped with the thickened honey garlic gravy.

Chef tips

• If you don't have parsnips, you can substitute with turnips or extra carrots for a similar texture and flavor.
• Use low sodium soy sauce to control saltiness; regular soy sauce works but may require less added salt elsewhere.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• If short on time, cook the dish on high for 3-4 hours, but low and slow is best for tender pork.