Slow Cooker Pepper Pork Seared First
Unlock the bold flavors of this Slow Cooker Pepper Pork, a comforting dish that combines ease and elegance. This recipe begins with a quick sear on seasoned pork shoulder, creating a rich, caramelized crust that enhances its depth of flavor. Aromatic onion, garlic, and vibrant bell peppers are sautéed to savory perfection before joining the pork in the slow cooker. A savory-sweet sauce of broth, soy sauce, and honey simmers low and slow, infusing the dish with irresistible juiciness. After shredding the tender pork, a cornstarch slurry thickens the sauce, creating the ultimate luscious glaze. Perfect for busy weeknights or weekend gatherings, this hearty dish pairs beautifully with rice, mashed potatoes, or crusty bread. Satisfy your cravings with this slow-cooked masterpiece that’s both simple to prepare and bursting with flavor!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 1 tsp Salt
- 2 tsp Black pepper (freshly ground)
- 1.5 tsp Garlic powder
- 2 tbsp Olive oil
- 1 medium Yellow onion (sliced)
- 4 cloves Garlic (minced)
- 1 large Bell pepper (sliced, any color)
- 1 cup Chicken or vegetable broth
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 2 tsp Cornstarch
- 2 tbsp Water (for slurry)
- 2 tbsp Chopped parsley (for garnish, optional)
Instructions
Season the pork shoulder evenly with salt, freshly ground black pepper, and garlic powder. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the pork shoulder for 2-3 minutes per side until browned. Remove the pork from the skillet and transfer it to a slow cooker.
In the same skillet, lower the heat to medium and add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add the sliced bell pepper and cook for another 1 minute. Transfer the sautéed aromatics to the slow cooker.
In a small bowl, whisk together the chicken or vegetable broth, soy sauce, and honey. Pour this mixture over the pork and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 6 hours, or until the pork is tender and easily pulls apart with a fork.
Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Set aside.
Transfer the cooking liquid from the slow cooker to a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the simmering liquid to thicken the sauce. Let it cook for 1-2 minutes, stirring constantly, until it reaches your desired consistency.
Return the shredded pork to the slow cooker and pour the thickened sauce over the pork. Stir to combine.
Serve the pepper pork hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.0 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
