Go Back

Slow Cooker Pork Roast

Slow cooker pork roast that turns into pull-apart tender shreds simmered in savory pan juices. Seasoned pork shoulder is seared, crocked with onion, garlic, herbs, and served over mashed potatoes or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 3.5 lb pork shoulder or butt Choose pork shoulder for best shred-tender texture.
  • 0.5 Salt To taste; season generously on all sides.
  • 0.5 pepper To taste; freshly ground preferred.
  • 1 garlic powder To taste; coat all sides.
  • 1 smoked paprika To taste; for warm color and mild smokiness.
Aromatics and liquids
  • 1 tbsp olive oil For searing the pork.
  • 1 onion 1 large onion, sliced.
  • 4 garlic 4 cloves, minced.
  • 1 cup chicken broth Adds savory body to the juices.
  • 2 tbsp Worcestershire sauce Deep, savory flavor for the cooking liquid.
  • 1 tbsp soy sauce Balances saltiness and rounds out flavor.
  • 2 fresh rosemary 2 sprigs.
  • 2 fresh thyme 2 sprigs.
Serving
  • 1 mashed potatoes or rice Serve alongside shredded pork and pan juices.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Season and sear the pork
  1. Season pork roast generously on all sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear pork on all sides until browned, about 2–3 minutes per side.
Slow cook
  1. Place sliced onion and garlic in the bottom of the slow cooker, then set the pork on top.
  2. Combine chicken broth, Worcestershire sauce, and soy sauce and pour around the pork.
  3. Add rosemary and thyme to the slow cooker and cook on Low 8–10 hours or High 4–5 hours until pork shreds easily.
Shred and serve
  1. Shred the pork with two forks, toss with the juices, and serve over mashed potatoes or rice.

Notes

For maximum flavor, don’t skip the sear—browning helps the juices taste richer when the pork shreds. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of juices. Freezing is yes for up to 2 months. For a lower-sodium option, use reduced-sodium broth and Worcestershire/soy (still season to taste).