Slow Cooker Pork Shoulder Recipe
This Slow-Cooker Pork Shoulder is made with juicy, fall-apart pork butt, tender potatoes, carrots, and onions in a flavorful garlic herb broth. Naturally gluten-free and dairy-free, it’s the perfect Sunday supper or easy weeknight dinner.
Servings: 8 servings
Ingredients
- 5 pound pork butt or shoulder roast boneless, trimmed of fat cap (optional)
- 2 teaspoon salt plus more to taste
- 2 teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 3-5 cups chicken broth or vegetable/beef broth
- 1 large white onion chopped
- 3 carrots peeled and chopped into 1-inch pieces
- 4 cloves garlic minced
- 2 bay leaves
- 1 tablespoon freshly minced parsley
- 1 tablespoon freshly minced rosemary
- 1 tablespoon freshly minced thyme
- 3 pounds Yukon gold potatoes quartered
Instructions
- Pat the pork butt dry with paper towels and trim it of excess fat (optional). Rub the entire surface with salt and black pepper.
- Heat the oil in a large skillet set over high heat. Add the pork and sear each side until golden brown, about 3-4 minutes per side. See tips.
- Add the onions, carrots, garlic, broth, bay leaves, fresh parsley, rosemary, and thyme to the slow cooker. Mix well. Place the pork in the pot, nestled between the onions and carrots. Finally, add the potatoes, scattering them around the pork. Note: The pork should not be entirely covered by liquid.
- Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shreds with a fork. For best results, use kitchen tongs to rotate the pork shoulder at least once throughout cooking.
- Use kitchen tongs to remove the cooked pork shoulder from the slow cooker to a clean plate or bowl. Let it rest for 10 minutes before shredding it with two forks or “meat claws.”
- As the pork rests, thicken the broth (optional). There are two ways to do this: The first is to make a cornstarch slurry with equal parts cornstarch and water. Start with one tablespoon of cornstarch mixed in cold water. Add it directly to the crockpot with the broth and vegetables. The second option can be a little messier but doesn’t require any cornstarch. Strain the broth into a medium pot and simmer until the desired consistency is reached. (More on this in the notes)
- Stir the pork back into the slow cooker and season with salt and pepper to taste. Serve with freshly minced parsley to garnish if desired.
Notes
Make this recipe using a 7-quart Crockpot or larger.
Optional veggie additions: Parsnips (added at the same time as the carrots), butternut squash and mushrooms (added approximately one hour before serving), or cabbage (added about 30 minutes before).
If fresh herbs are not available, substitute with dried herbs. You’ll need one teaspoon of dried parsley and thyme and about half a teaspoon of dried rosemary.
Top Tips:
- Sear before slow cooking. This is technically optional, but browning the pork shoulder on all sides creates a caramelized crust and adds incredible flavor. For even more flavor, deglaze the skillet with a splash of broth or dry white wine and add the scraped-off brown bits and liquid to the slow cooker with the pork.
- Cook low and slow. If you have the time, allow the pork to cook on low for 8 hours (rather than on high for 4 hours). Cooking on low for a longer duration helps break down the connective tissue without drying out the meat.
- Allow the meat to rest before slicing or shredding. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- Thicken the leftover juices. There are two ways to thicken the leftover cooking juices and broth. The first is the easiest. Make a cornstarch slurry with equal parts cornstarch and water and pour it directly into the crockpot with the broth and vegetables. Alternatively, you can strain the broth to remove the solids, then reduce it in a saucepan over medium heat. This method takes a little longer but rewards you with a flavorful and beautifully concentrated sauce.
- Slow cooker pork should be cooked to an internal temperature of at least 195°F (90°C), which is ideal for shredding. Use a digital meat thermometer for the most accurate reading.
Nutrition
Calories: 538kcal | Carbohydrates: 33g | Protein: 57g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 1107mg | Potassium: 1742mg | Fiber: 4g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 5mg
