I was mindlessly scrolling through Instagram the other day and I was stopped in my tracks. On the New York Times Cooking page, I saw the most delectable looking dish – a shredded pork, juicy sauce, and white rice… so yummy! As I read further, I realized it was a slow-cooker recipe which made me fall even deeper in love. So, the decision was made that I would make the NY Times Slow Cooker Honey-Soy Braised Pork with Lime and Ginger.
This dish is ridiculously easy and the pay off for the hours of waiting is well worth it. First, let’s talk about how your house ends up smelling… amazing! The whole time this was cooking (8 hours total) my entire house smelled like an amazing restaurant. Next, this is truly a forget it and go recipe. I put it on in the morning and really didn’t think about it until dinner time. When I took the pork out, I loved how easily it shredded and then I also loved the fact that the braising liquid is used for the sauce to top the pork… fantastic!
There was so much pork that was made, it fed us for a few meals and I ended up putting the leftover pork with the sauce in the freezer for some future meals. It would be the world’s easiest dinner to reheat!