If I’m using my slow cooker to cook dinner, it’s probably this one.
Brace yourself because this may be a controversial opinion, but I’m not a big fan of the pulled pork tossed in syrupy sweet barbecue sauce. I am a big fan, however, of it topped with a bright, acidic sauce like this one.
This Slow Cooker Braised Pork with Parsley-Vinegar Sauce is quite possibly my favorite way to eat a big, affordable cut of meat like a pork butt or shoulder. Not only is it incredibly simple to make, it is a total crowd pleaser and leftovers are great on sandwiches or in rice bowls all week long.
Slow cookers are definitely convenient (there’s no doubt about that!) but a lot of foods simply don’t benefit from this cooking method in my opinion. However, by searing the pork before putting it in the slow cooker, you get both a caramelized, burnished crust and fork tender meat at the same time. And the addition of parsley, garlic, and vinegar keep the dish from feeling too heavy and wake up all of the pork’s flavors. It’s a total win.
How To Make My Slow Cooker Braised Pork with Parsley-Vinegar Sauce
Step 1. Trim the pork butt of any excess fat you wish to remove. Generously salt and pepper the pork on all sides.
Step 2. Heat a large, heavy-bottomed saute pan over medium-high heat and add the oil.
Step 3. Using tongs to rotate the meat, sear the pork on all sides for 5-7 minutes until a deep brown crust forms. Remove from the heat.
Step 4. To a large slow cooker, add the stock and worcestershire and whisk together.
Step 5. Add the pork in and spoon the onions and garlic over and around the pork.
Step 6. Cook on low for about 8 hours, or until the pork shreds easily with a fork. It should be fall-apart tender when you lift it up.
Step 7. While the pork is cooking, make the parsley-vinegar sauce by combining all of the ingredients in a small bowl. Stir to combine and season with salt and pepper to taste. Set aside, covered, until ready to serve.
Step 8. When the pork is cooked, transfer to a wooden cutting board. Shred it up with two forks, removing any extra fat you want to get rid of and discarding that. Spoon the slow cooked onions and garlic over the top of the pork evenly.
Step 9. Plate the hunks of pork on serving dishes, spoon the parsley-vinegar sauce over top, and serve.
Step 10. Enjoy!
What Else Can I Use?
- Pork shoulder, simply a cut of meat from a different part of the pig’s shoulder, can be used in place of the pork butt.
- You can use boneless pork butt as well, simply check the pork a couple of hours earlier than the suggested 8 hour mark.
- Many vinegars can be used in the sauce, including apple cider, sherry, and white wine.
- If you don’t have thyme, use some oregano instead and you will basically have the classic Argentinian chimichurri sauce.
This Slow Cooker Braised Pork with Parsley-Vinegar Sauce is special because:
It’s a great way to enjoy a cheaper cut of meat
It’s a low-maintenance meal – just set it and forget it!
The parsley, garlic, and vinegar sauce keep the dish from feeling too heavy and wake up all of the pork’s flavors. It’s mouthwatering!
Slow Cooker Staples
Apple Pie Oatmeal (Vegan, Gluten-Free)
Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)
If you make my Slow Cooker Braised Pork with Parsley-Vinegar Sauce, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Slow-Cooker Braised Pork with Parsley Vinegar Sauce
Ingredients
- 1 6 pound pork butt, bone-in
- Kosher salt
- Fresh cracked black pepper
- 2 tablespoons neutral oil
- 1 cup chicken stock low-sodium or homemade
- 1 tablespoon Worcestershire sauce
- 1 medium yellow onion sliced thin
- 6 garlic cloves peeled and smashed
Parsley Vinegar Sauce:
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ cup fresh parsley
- 2 teaspoons fresh thyme leaves chopped
- Flaky salt
- Fresh cracked black pepper
Instructions
- Set the pork butt out on the counter an hour before you plan to cook, if possible. This will help the crust sear well (but don’t stress if you’re pressed for time, there is enough fat on there to get caramelization either way).
- Trim the pork butt of any excess fat you wish to remove. Generously salt and pepper the pork on all sides. I use about 1 tablespoon of salt and 1 teaspoon of pepper.
- Heat a large, heavy-bottomed saute pan over medium-high heat and add the oil.
- Using tongs to rotate the meat, sear the pork on all sides for 5-7 minutes until a deep brown crust forms. Remove from the heat.
- To a large slow cooker, add the stock and worcestershire and whisk together.
- Add the pork in and spoon the onions and garlic over and around the pork.
- Cook on low for about 8 hours, or until the pork shreds easily with a fork. It should be fall-apart tender when you lift it up.
- While the pork is cooking, make the parsley-vinegar sauce by combining all of the ingredients in a small bowl. Stir to combine and season with salt and pepper to taste. Set aside, covered, until ready to serve.
- When the pork is cooked, transfer to a wooden cutting board. Shred it up with two forks, removing any extra fat you want to get rid of and discarding that. Spoon the slow cooked onions and garlic over the top of the pork evenly.
- Plate the hunks of pork on serving dishes, spoon the parsley-vinegar sauce over top, and serve. I like to serve this with a simple roasted green vegetable or salad and roasted potato wedges.
