Sweet 'n' Tangy Pork

Apple juice and honey give just enough sweetness to balance the tart vinegar in this slow cooker barbecue pork recipe.

Sweet 'n' Tangy Pork
Servings: 8 Prep 15 mins Cook 10 hrs to 11 hrs (low) or 5-6 hours (high)


  • 1 medium-size onion, finely chopped
  • 1 boneless pork shoulder roast (about 3 pounds)
  • 3/4 cup ketchup
  • 1/2 cup bottled chili sauce
  • 1 cup apple juice
  • 1/4 cup honey
  • 1/4 cup red-wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon red-pepper flakes
  • 1/4 cup cornstarch

Make It

1. Spread onion over bottom of 5- to 5-1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red-pepper flakes in a small bowl until well blended; pour evenly over the pork roast.

2. Cover the slow-cooker pot; cook on high for 5 to 6 hours, or on low for 10 to 11 hours, until the pork is very fork-tender.

3. Remove the pork to a large platter; cover with aluminum foil to keep warm.

4. Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices; spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 382, Fat, total (g): 16, chol. (mg): 104, sat. fat (g): 6, carb. (g): 29, fiber (g): 1, pro. (g): 30, sodium (mg): 632, Percent Daily Values are based on a 2,000 calorie diet.