Recipe Details

Simmering Pork Shoulder

Prep Time: 15 minutes
Cook Time: 8 hours, 10 minutes
Servings: 10


Cook to 145 F with 3 minute rest


1/4 cup brown sugar, packed
1/4 cup dry sherry
1/4 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon soy sauce, reduced-sodium
1 medium onion, chopped
1 2-inch piece fresh ginger root, peeled and thinly sliced into rounds
2 cloves garlic, crushed with garlic press
2 (3" by 3/4" each) strips orange peel
1 cinnamon stick, (3 inches)
1 whole star anise
1 pound baby carrots, peeled
4 pounds boneless pork shoulder, well-trimmed, cut into 1 1/2-inch pieces (See Tip)
2 10-oz bags frozen broccoli florets, thawed

Cooking Directions

In 6- to 61/2-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.

TIP: Trim meat well to yield 4 pounds of solid meat. For a leaner option, substitute pork shoulder with a loin roast.

Yield: 10 servings

Serving Suggestions

Recipe courtesy of Good Housekeeping

Nutrition Information

Calories: 335 calories
Protein: 38 grams
Fat: 13 grams
Sodium: 645 milligrams
Cholesterol: 121 milligrams
Saturated Fat: 4 grams
Carbohydrates: 16 grams
Fiber: 2 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

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