Slow Cooker Honey-Mustard Glazed Pork Shoulder with Root Vegetables

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender pork shoulder braised in a sweet-savory honey-mustard glaze with carrots, potatoes, and onions for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs pork shoulder, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, 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.

Ingredients

• 2 pounds pork shoulder
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 4 cloves garlic
• 1 medium onion
• 3 medium carrots
• 4 medium potatoes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

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Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, and 4 minced garlic cloves until smooth.
2. Step 2: Season 2 pounds pork shoulder cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then toss with 1 tablespoon olive oil until coated.
3. Step 3: Dice 1 medium onion and cut 3 medium carrots and 4 medium potatoes into 1-inch pieces.
4. Step 4: Place vegetables in the slow cooker, arrange seasoned pork on top, pour honey-mustard mixture over, and sprinkle with 1 teaspoon dried thyme.
5. Step 5: Cover and cook on low for 6 hours until pork is fork-tender.
6. Step 6: Carefully remove pork and vegetables to a platter, skim excess fat from cooking liquid, then return liquid to slow cooker.
7. Step 7: Simmer on high for 10 minutes until slightly thickened, then pour over pork and vegetables before serving.