Honey-Glazed Pork Shoulder with Root Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, fall-off-the-bone pork shoulder slow-cooked with a sweet and savory honey glaze, accompanied by roasted root vegetables for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 495 minutes, pairs Pork shoulder, Honey, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 American cuisine 750 cal/serving

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Ingredients

3 lbs Pork shoulder
1/4 cup Honey
1/4 cup Soy sauce
2 tbsp Apple cider vinegar
4 cloves Garlic
1 tbsp Dijon mustard
3 medium Carrots
1.5 lbs Potatoes
1 medium Onion
1 tsp Thyme
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Pat the 3 lbs pork shoulder dry with paper towels, then season all sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, 4 minced garlic cloves, and 1 tbsp Dijon mustard until smooth.
Step 3: Place the seasoned pork shoulder in the slow cooker, then pour the honey mixture evenly over the pork.
Step 4: Scatter 3 peeled and chopped medium carrots, 1.5 lbs peeled and chopped potatoes, 1 chopped medium onion, and 1 tsp dried thyme around the pork.
Step 5: Drizzle with 2 tbsp olive oil and sprinkle with an additional 1/4 tsp salt and 1/8 tsp black pepper.
Step 6: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the pork is fork-tender and vegetables are tender.