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Ingredients
1 (3 1/2 - 5 lb) Pork loin, shoulder or Boston butt
1 1/2 Tablespoons olive oil, separated
Spice Rub
2 Teaspoons paprika,
2 Teaspoons thyme
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon cayenne pepper
1/2 Teaspoon pepper
2 Teaspoon salt
Honey Butter Sauce
3/4 Cup honey
1/2 Cup butter, unsalted
5 Garlic cloves, minced
1/4 Cup cider vinegar
1/2 Teaspoon salt
1/2 Teaspoon pepper
Thickener
3 tsp Cornstarch mixed with splash of water
Instructions
Spice Rub
Rub pork with 1 teaspoon of oil. Mix Rub together then sprinkle over pork, pat to adhere all over.
Brown
Heat 1 tablespoon oil in a large skillet over medium heat, add pork and sear all around until deep golden brown (don't let spices burn). Place pork in crockpot.
Honey Butter Sauce
Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining sauce ingredients, mix, simmer rapidly for 30 seconds. Pour sauce over pork and cover crockpot.
Pork loin - Cook on LOW for 4 to 5 hours.
Pork Shoulder - Cook on LOW for 10 hours
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).
Pour all juices in slow cooker into large saucepan. Add cornstarch water mixture, mix.
Thicken Sauce
Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 2).
Slice pork into thick slices.