By: Misty I.
I’m resisting. I want to buy an Instant Pot! I even want to buy Instant Pot cookbooks. But honestly, do I really need an Instant Pot? Would I use it? I understand that the Instant Pot is…well…instant compared to the slow cooker. Reminds me of the tortoise and the hare. I decided I should use the stuff I have before I invest in an Instant Pot. It was time to get reacquainted with my slow cooker.
This recipe is the epitome of “only easy!” It takes about 5 minutes to prep.
Misty’s Shoyu Pork
8-10 lbs. Boneless pork shoulder (bone-in or boneless)
1 ½ C. shoyu (I am a Club Shoyu fan, but for this recipe, I use the cheaper Aloha brand)
1 ½ C. sugar
½ C. vinegar (white or apple cider)
Slow cooker liner (optional)
- If using, line your 6-8 quart slow cooker with a liner. Add pork shoulder to the slow cooker.
- Mix shoyu, sugar, and vinegar together. Pour the sauce over and set the slow cooker. Your slow cooker may vary. It’s ready when it is fork tender:
- Boneless – 8 hours on low or 5 hours on high.
- Bone-in – 8-9 hours on high.
That’s it, only easy!