There are some dinners that earn a permanent spot in the weeknight rotation, and this slow cooker 5-ingredient honey garlic bone-in pork shoulder is one of them. It is the kind of low-effort meal that feels like you planned way ahead, even if all you really did was set a few pantry staples around a pork shoulder before work. The honey and garlic cook down into a sweet-savory sauce, and the bone-in pork turns unbelievably tender after a long, quiet day in the slow cooker, which makes this a great choice for busy families or anyone who loves a comforting meal without hovering over the stove.
This pork shoulder is especially good served over mashed potatoes, rice, buttered egg noodles, or creamy polenta so none of that honey garlic sauce goes to waste. For lighter sides, I like simple roasted green beans, steamed broccoli, or a crisp cabbage slaw to balance the richness. If you are feeding a crowd, set out soft rolls for making sandwiches with the shredded pork and a spoonful of extra sauce.
Slow Cooker 5-Ingredient Honey Garlic Bone-In Pork Shoulder
Servings: 8
Ingredients
1 bone-in pork shoulder, about 4 to 5 pounds
1/2 cup honey
1/2 cup low-sodium soy sauce
8 cloves garlic, minced
1/4 cup ketchup
Directions
1. Pat the pork shoulder dry with paper towels and place it in the slow cooker, fat side up if possible.
2. In a medium bowl, stir together the honey, soy sauce, minced garlic, and ketchup until smooth.
3. Pour the sauce all over the pork shoulder, cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily.
4. Transfer the cooked pork to a large platter or cutting board and let it rest for 10 minutes. Skim excess fat from the sauce in the slow cooker if needed.
5. Remove the bone, then shred the pork into large pieces and toss it with some of the sauce before serving.
Variations & Tips
Make it a little smoky: Add 1 teaspoon of smoked paprika if you want a deeper, barbecue-style flavor without adding more ingredients in a major way. It gives the sauce a warmer, richer taste that works really well for sandwiches.
For easier serving: If you know you will be rushing at dinnertime, remove the bone and shred the pork right in the slow cooker during the last 30 minutes of cooking. That way it can soak up even more sauce and stay warm until everyone is ready to eat.
Keep the sauce balanced: If your honey is especially sweet, a small splash of apple cider vinegar can help round out the flavor. This is especially helpful if you plan to pair the pork with rich sides like mashed potatoes or mac and cheese.
Meal prep tip: Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully with a spoonful of the sauce. I like to repurpose the extra pork in rice bowls, quesadillas, or quick sandwiches during the workweek.