Tender Caramelized Crock Pot Roast Pork

This is a classic Pork [Shoulder/Butt]Roast recipe, it has a delicious seasoned & seared crust on outside and fall apart tenderness from the low and slow cooking of the crock pot underneath all the glorious crust!!

Pic Credit

 I make this often and will transform the leftovers 

to suit just about any pork recipe that call for "cooked pork"

... It is really easy and really flavorful!! 

"...With [a] honest seasoning of salt and sugar, you can simply set and forget a huge hunk of pork butt in a low-temperature [crock-pot]. This slow roasted pork butt meat is divine and falls right off the bone when slowly cooked. Now this is the gift that keeps on giving, and the shredded pork butt meat can be used in thousands of ways..." Eric Borzino on October 14, 2012 of Peck the Beak Blog

 CROCK POT PORK SHOULDER ROAST

• 3 -4 lbs Boneless pork butt (shoulder) 
• 1/4 cup Soy sauce
• 1/4 C Brown Sugar
• 1 large yellow onion 
• Any dry seasoning, your family likes- Seasoned with salt and pepper would be fine- (I use my "Family's House Seasoning": Coarse Kosher Salt, Himalayan Pink Salt, fresh cracked Black pepper, smoked paprika, garlic powder, onion powder and powdered chipotle pepper)  
• 1/2 cup water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Season both sides of pork roast with your choice of dry seasonings & Brown Sugar-massage in well
2. Wrap Tightly in Plastic Wrap and allow to sit in Fridge Overnight in a shallow Bowl.
3. Pull Roast out of fridge discard the juices at bottom of bowl leave out for about 30 min b4 cooking to bring up to room temp.
4. BE SURE TO DRY MEAT WELL!! {WON'T CARAMELIZE IF IT'S WET!!}
5. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
6. DON'T SKIP THIS STEP!!!{This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.}
7. While roast is browning, slice large onion into thick slices, separate into rings & saute on stove top in a 2 T of butter or EVOO.
8. Place 1/2 of the sauteed rings in the bottom of the crock pot.
9. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
10. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
11. Cook on low for 8-10 hours or on high for 5 hours. 
12. Meat should be falling apart.

You may have leftovers depending on family size and is great for: sandwiches especially Barb-B-Q Pulled Pork, Go North Eastern American with some Pennsylvania/Dutch Sour Kraut on the side and Just about any Asian Dish like Momo Foku Bo Ssam- Korean Lettuce Wraps, Chinese Pork Fried Rice, or Vietnamese Thit Kho To... 

YUMMY!!! 
   
Are you drooling yet??

Note: 

You can cook this exclusively in oven at 300 Fahrenheit in a roasting pan for 6 hours and braise with its juices every hour or so. The pork will collapse, yielding gently when prodded with a fork when fully cooked.

Remove it from the oven and let it rest for an hour, or next day if necessary.Then turn the oven up to 500 degrees Fahrenheit. Stir together the remaining salt or seasonings and the brown sugar. Rub it all over the pork. Blast it in the oven for 10 to 15 minutes, until the pork is covered with a nice caramel crust. 

This crust is extremely flavorful you will however have to use a knife to cut into it, to get past the caramelized crust, but you WILL DEVOUR it!! Trust me!!