Honey Ginger Pork Shoulder
This sticky, sweet, and savory Honey Ginger Pork Shoulder is the best way to make shredded pork. It’s slow-roasted in the oven until tender and crisped to perfection!
Why you’ll Love this Honey Ginger Pork Shoulder
I don’t find myself cooking with pork as much as chicken or beef, but I should since it can be so flavorful and delicious! I have recipes like my slow cooker teriyaki pork tenderloin or slow cooker bbq pulled pork that all use pork tenderloin, but I wanted to create a new recipe with pork shoulder full of flavor that would be great for Fall.
This recipe can be made on the stove or slow cooker and is so full of flavor! It’ll be a new staple this fall and here’s why you are going to love this recipe…
- Hands off! While either method requires at least a few hours of cook time, it is mostly hands off time, so no standing over the stove!
- So flavorful! This recipe is bursting with flavor from the fresh ginger, orange juice, and honey!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Pork shoulder. You can also use a pork butt in the recipe!
- Ginger. Ginger is the star ingredient in this sauce, so I highly recommend sticking with the freshly minced ginger in this recipe as it yields much more flavor!
- Coconut Aminos, Orange Juice, Chicken Broth, and Honey. This makes the sauce!
How to Make Honey Ginger Pork Shoulder
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Trim excess fat from the pork shoulder and slice into large chunks. Then season well with salt and pepper.
Step Two. Sear the pork shoulder on all sides to lightly brown. Set aside.
Step Three. Saute the ginger and garlic and then add the coconut aminos, orange juice, broth, and honey into the pot and bring to a simmer. Add the pork back to the pot and coat in the liquid.
Step Four. Transfer to the oven and bake. Allow to rest then shred the meat and top with green onions!
Michelle’s Tips & Tricks
- The Dutch oven in particular is better than a casserole dish for this recipe. A Dutch oven easily transfers from the stove to the oven, making this a one-pot meal, and it retains more heat, which cooks everything more evenly.
- Crisping at the end is optional, but I really prefer it! All the little crispy pieces of pork are just so yummy.
Recipe FAQ’s
Yes! Pork shoulder and Boston butt are technically different cuts of meat, but they’re similar enough to be interchangeable in this recipe.
Ginger is the star ingredient in this sauce, so I highly recommend sticking with the freshly minced ginger in this recipe as it yields much more flavor!
If you tried these Honey Ginger Pork Shoulder or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Pork Recipes to Try this Fall..
Honey Ginger Pork Shoulder
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Ingredients
- 3 lb pork shoulder, boneless
- salt and pepper
- 2 tbsp avocado oil
- 1 ½ tbsp ginger, minced
- 3 cloves garlic, minced
- ½ cup coconut aminos
- ¼ cup orange juice
- ¾ cup chicken broth
- 2 tbsp honey
- 2 tbsp arrowroot starch
- 2 tbps green onion, chopped
Equipment
Instructions
Oven instructions
- Preheat the oven to 300 F.
- Trim some of the excess fat from the pork shoulder and slice into large chunks. Season well on all sides with salt and pepper.
- Add the avocado oil over medium heat to a large dutch oven. Once shimmering, add the pork shoulder pieces in a single layer. Sear on all sides to lightly brown. Set aside.
- Reduce the heat to medium-low. Add the garlic and ginger and saute for 2 minutes, or until fragrant.
- Pour the coconut aminos, orange juice, broth, and honey into the pot and stir well. Bring to a low simmer
- Add the pork back to the pot and rotate to coat in the liquid. Cover and transfer to the oven.
- Bake for 2.5-3 hours, basting halfway through. The pork should be cooked through and very tender, easily shredding with a fork.
- Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or chicken broth) and add it to the pot roast, stirring it into the liquid to thicken.
- Allow to rest for 10-15 minutes before shredded all of the meat. Stir to coat in the sauce.
- Serve topped with green onion!
Slow cooker instructions
- Sear the pork shoulder as written above. Transfer to the slow cooker along with the ginger, garlic and liquids. Cook on low for 6-8 hours or until the pork easily shreds.
- Whisk 2 tbsp of arrowroot starch with about 3 tbsp of water (or chicken broth) and add it to the pot roast, stirring it into the liquid to thicken.
- Crisp in the oven as written above if desired before serving!
