Serve the pork directly from the opened packets, spooning the sweet-salty juices over the meat and any rice or noodles on the plate. Discard the foil after serving.
Variations & Tips
For a little heat, add a pinch of red pepper flakes or a drizzle of sriracha to the brown sugar–soy mixture before spooning it over the pork. If you prefer a more savory profile, reduce the brown sugar to 3/4 cup and add 1 extra tablespoon of soy sauce. You can also swap in pork loin if you’d like a leaner cut; just be cautious not to overcook it—aim for the lower end of the time range and check for tenderness, as loin dries out more quickly than shoulder. To make this slightly more aromatic without adding to the ingredient list, line the bottom of the slow cooker with a few onion slices you might already have on hand; they’ll perfume the packets as they cook, though they’re not essential. For serving, you can shred the pork inside the packet with two forks and mix it with the juices for a pulled-pork style texture. Food safety tips: Always start with fresh, refrigerated pork and keep it cold until you’re ready to assemble the packets. Make sure the slow cooker is set to LOW or HIGH as directed, not on a “keep warm” setting, so the pork moves quickly through the temperature danger zone (40°F–140°F). The internal temperature of the pork should reach at least 145°F, though shoulder will be more tender closer to 190°F–200°F. Discard any leftover foil and do not reuse it. Cool leftovers promptly and refrigerate within 2 hours; reheat thoroughly before eating.
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