This slow cooker pork roast fills your home with savory aroma and delivers incredibly tender, flavorful meat with minimal effort. Just toss ingredients in the slow cooker in the morning for a comforting dinner that falls apart effortlessly. It’s the perfect set-and-forget meal for busy days or relaxed gatherings.
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Why You’ll Love This Slow Cooker Pork Roast
- Effortless cooking: Just set it and forget it all day.
- Dreamy texture: Becomes incredibly tender and shreds easily.
- Versatile uses: Perfect for dinners, tacos, sandwiches, and more.
- Deep flavor: Savory herbs and aromatics infuse every bite.
Ingredients & Tools
- 1 (3-4 lb) boneless pork shoulder (Boston butt)
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 4-5 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt, plus more to taste
- 2 tbsp cornstarch (optional, for thickening)
- 3 tbsp cold water (optional, for slurry)
Tools: A 6-quart or larger slow cooker, tongs, and a sharp knife for slicing the onion.
Notes: Don’t be intimidated by the list—most of these are pantry staples! The pork shoulder is key here; its marbled fat is what breaks down over hours to create that signature tenderness. The little bit of brown sugar isn’t for sweetness, but to help with a beautiful caramelization and to balance the salty, savory notes.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 6-8 | Prep Time: 15 minutes | Cook Time: 8 hours (Low) | Total Time: 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the sear. I know it’s an extra step, but browning the pork shoulder first creates a beautiful crust and adds a ton of flavor through the Maillard reaction. It makes a noticeable difference in the final dish.
- Choose the right cut of pork. Pork shoulder (also called Boston butt) is your best friend here. It has a good amount of fat and connective tissue that renders down during the long cook, making it incredibly moist and shreddable. Leaner cuts like pork loin will dry out.
- Low and slow is the only way to go. For the most tender result, you really want to cook this on the LOW setting. The high setting can make the muscle fibers contract too quickly, resulting in a slightly tougher texture. Patience is key!
- Layer your ingredients wisely. Place the sliced onions and garlic at the bottom of the slow cooker. They’ll act as a natural rack, lifting the pork out of the direct liquid and allowing the heat to circulate more evenly, while also infusing the meat with their flavor from below.
How to Make Slow Cooker Pork Roast
Step 1: Start by preparing your pork. Pat the pork shoulder completely dry with paper towels—this is crucial for getting a good sear. Then, season it generously on all sides with the salt and black pepper. You’ll want a nice, even coating.
Step 2: Now, let’s get that beautiful color. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork shoulder in the pan. Sear it for about 3-4 minutes per side, until you have a deep golden-brown crust on all sides. Don’t rush this step; that browning equals flavor!
Step 3: While the pork is searing, you can prep your slow cooker. Scatter the sliced onion and minced garlic evenly across the bottom of the pot. This creates a flavorful bed for the pork to rest on.
Step 4: Once the pork is nicely seared, use tongs to transfer it directly on top of the onion and garlic bed in the slow cooker. The aroma at this point is already incredible.
Step 5: In a medium bowl or a large measuring cup, whisk together the chicken broth, soy sauce, Worcestershire sauce, brown sugar, dried thyme, smoked paprika, and onion powder. Pour this flavorful liquid mixture all around the pork roast, being careful not to wash off the seasoning from the top of the meat.
Step 6: It’s time to cook! Place the lid securely on your slow cooker and set it to LOW for 8 hours. I really don’t recommend the high setting for this cut—the low, gentle heat is what works the magic. Resist the urge to open the lid during cooking, as this lets out a significant amount of heat and steam.
Step 7: After 8 hours, your pork roast is ready. Carefully remove the lid—steam will billow out, so keep your face back! The meat should be fork-tender and practically falling apart. You can test it by inserting a fork into the thickest part and twisting; the meat should easily shred.
Step 8: Transfer the pork to a large cutting board or a serving platter. Let it rest for about 10 minutes before shredding it with two forks. This resting period allows the juices to redistribute throughout the meat.
Step 9: For an optional but highly recommended step, let’s make a gravy from the incredible cooking liquid left in the pot. Skim off any excess fat from the surface with a spoon. Then, in a small bowl, make a slurry by whisking the cornstarch with the cold water until smooth.
Step 10: If your slow cooker has a removable pot, you can place it directly on the stove over medium heat. Otherwise, carefully pour the liquid into a saucepan. Bring the liquid to a simmer and whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 2-3 minutes until the gravy has thickened to your liking. Season with extra salt and pepper if needed.
Step 11: Toss the shredded pork with some of the delicious gravy, reserving the rest to serve on the side. This ensures every single bite is moist and packed with flavor. And just like that, your masterpiece is complete!
Storage & Freshness Guide
- Fridge: Store shredded pork in an airtight container with juices for up to 3 days.
- Freezer: Freeze in airtight bags or containers for up to 3 months.
- Reviving: Reheat gently on the stove with a splash of broth or water.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — They are the ultimate vehicle for that rich gravy and juicy pork. The creamy, buttery texture is a perfect contrast to the savory meat.
- Buttery Corn on the Cob — A sweet, juicy side that cuts through the richness of the pork beautifully. It’s a classic pairing for a reason.
- Sautéed Green Beans with Garlic — A simple, fresh, and crisp side that adds a lovely green element and a bit of textural variety to your plate.
Drinks
- A Crisp Hard Cider — The apple notes complement the pork’s sweetness and cut through the fat perfectly, cleansing the palate between bites.
- A Malty Brown Ale — Its caramel and toasty flavors mirror the notes in the seared pork and gravy, creating a harmonious and cozy pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help balance the hearty, rich nature of the meal.
Something Sweet
- Warm Apple Crumble — The warm, spiced apples and crunchy oat topping continue the cozy, comforting theme and feel like a natural, delicious ending.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey dessert provides a simple yet decadent finish that everyone will adore.
- Vanilla Bean Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a timeless, crowd-pleasing way to end this hearty meal.
Top Mistakes to Avoid
- Mistake: Using a lean cut of pork. Pork loin and tenderloin are too lean for this long cooking process. They lack the necessary fat and collagen, which will result in a dry, stringy, and disappointing roast. Stick with pork shoulder.
- Mistake: Adding too much liquid. You are braising, not boiling, the pork. The meat will release its own juices as it cooks. Adding more than a cup or so of broth can make the final dish watery and dilute the flavor.
- Mistake: Peeking under the lid. I know it’s tempting to check on the progress and get a whiff of that amazing smell, but every time you lift the lid, you release heat and steam, which can add significant cooking time. Trust the process!
- Mistake: Shredding the pork directly in the slow cooker. This can scratch the ceramic lining of your pot. Always transfer the roast to a separate plate or board before shredding.
Expert Tips
- Tip: Make it ahead for even better flavor. This roast is a fantastic make-ahead meal. Cook it, shred it, and store it in its juices in the refrigerator for up to 3 days. The flavors meld and intensify, making it even more delicious when reheated.
- Tip: Get creative with leftovers. Don’t let a single shred go to waste! The next day, use the pork for incredible tacos with some lime and cilantro, pile it onto buns for BBQ pork sandwiches, or top a baked potato for an easy lunch.
- Tip: Amp up the vegetables. About 1-2 hours before the roast is done, you can add hearty vegetables like chopped carrots or potatoes to the slow cooker. They’ll cook through without turning to mush and soak up all that wonderful flavor.
- Tip: Use the fat to your advantage. After skimming the liquid for gravy, don’t discard all the fat. A little bit left in the gravy adds incredible richness and mouthfeel. It’s where a lot of the flavor lives!
FAQs
Can I cook this on high instead of low?
You can, but I really don’t recommend it for the best texture. Cooking on high for 4-5 hours will cook the pork, but the muscle fibers won’t have as much time to slowly break down, potentially making the meat a bit less tender and shreddable. The low setting is the secret to that “fall-apart” quality we’re after. If you’re in a serious pinch, go for it, but low and slow is the way to go.
My cooking liquid is very watery. How can I fix it?
This is a common issue and an easy fix! The cornstarch slurry method in the recipe is your best friend here. Just make sure you’re simmering the liquid after adding the slurry—it needs that heat to activate the starch and thicken properly. You can also let the liquid reduce by simmering it uncovered for a longer period, which will also concentrate the flavors beautifully.
Can I freeze the cooked pork?
Absolutely! This pork roast freezes beautifully, making it a fantastic meal-prep option. Let the shredded pork cool completely in its juices, then transfer it to airtight freezer bags or containers. It will keep well for up to 3 months. To reheat, thaw it overnight in the fridge and warm it gently in a saucepan on the stove with a splash of water or broth.
What’s the difference between a pork shoulder and a Boston butt?
This confuses a lot of people! In many supermarkets, they are used interchangeably for the same cut. Technically, the whole upper part of the front leg is the pork shoulder. The Boston butt is the upper, more marbled section of that shoulder, which is exactly what you want for this recipe. So when you see either label, you’re likely looking at the perfect cut for slow cooking.
I don’t have soy sauce. What can I use instead?
No problem! The soy sauce primarily adds salt and umami depth. You can substitute it with an equal amount of tamari (a gluten-free alternative) or even coconut aminos for a slightly sweeter profile. In a real pinch, you could use a tablespoon of fish sauce for that umami kick, though the flavor will be a bit different, or simply add an extra teaspoon of salt.
Slow Cooker Pork Roast
Make the most tender Slow Cooker Pork Roast with this easy recipe. Perfect for dinners, tacos, and sandwiches. Get the set-and-forget recipe now!
Ingredients
For the Ingredients
-
1 boneless pork shoulder (3-4 lb, Boston butt)
-
2 tbsp olive oil
-
1 large yellow onion (sliced)
-
4-5 cloves garlic (minced)
-
1 cup chicken broth
-
2 tbsp soy sauce
-
1 tbsp Worcestershire sauce
-
1 tbsp brown sugar
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
1 tsp onion powder
-
1/2 tsp black pepper
-
1 tsp salt (plus more to taste)
-
2 tbsp cornstarch (optional, for thickening)
-
3 tbsp cold water (optional, for slurry)
Instructions
-
Start by preparing your pork. Pat the pork shoulder completely dry with paper towels—this is crucial for getting a good sear. Then, season it generously on all sides with the salt and black pepper. You’ll want a nice, even coating.01
-
Now, let's get that beautiful color. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork shoulder in the pan. Sear it for about 3-4 minutes per side, until you have a deep golden-brown crust on all sides. Don’t rush this step; that browning equals flavor!02
-
While the pork is searing, you can prep your slow cooker. Scatter the sliced onion and minced garlic evenly across the bottom of the pot. This creates a flavorful bed for the pork to rest on.03
-
Once the pork is nicely seared, use tongs to transfer it directly on top of the onion and garlic bed in the slow cooker. The aroma at this point is already incredible.04
-
In a medium bowl or a large measuring cup, whisk together the chicken broth, soy sauce, Worcestershire sauce, brown sugar, dried thyme, smoked paprika, and onion powder. Pour this flavorful liquid mixture all around the pork roast, being careful not to wash off the seasoning from the top of the meat.05
-
It’s time to cook! Place the lid securely on your slow cooker and set it to LOW for 8 hours. I really don’t recommend the high setting for this cut—the low, gentle heat is what works the magic. Resist the urge to open the lid during cooking, as this lets out a significant amount of heat and steam.06
-
After 8 hours, your pork roast is ready. Carefully remove the lid—steam will billow out, so keep your face back! The meat should be fork-tender and practically falling apart. You can test it by inserting a fork into the thickest part and twisting; the meat should easily shred.07
-
Transfer the pork to a large cutting board or a serving platter. Let it rest for about 10 minutes before shredding it with two forks. This resting period allows the juices to redistribute throughout the meat.08
-
For an optional but highly recommended step, let's make a gravy from the incredible cooking liquid left in the pot. Skim off any excess fat from the surface with a spoon. Then, in a small bowl, make a slurry by whisking the cornstarch with the cold water until smooth.09
-
If your slow cooker has a removable pot, you can place it directly on the stove over medium heat. Otherwise, carefully pour the liquid into a saucepan. Bring the liquid to a simmer and whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 2-3 minutes until the gravy has thickened to your liking. Season with extra salt and pepper if needed.10
-
Toss the shredded pork with some of the delicious gravy, reserving the rest to serve on the side. This ensures every single bite is moist and packed with flavor. And just like that, your masterpiece is complete!11
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