Slow Cooker Pork Shoulder

Cooked pork shoulder in the slow cooker with carrots and potatoes.

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Slow Cooker Pork Shoulder

This tender, juicy slow cooker pork shoulder needs only 10 minutes of prep. It's slowly braised for hours with hearty veggies, savory broth, and herbs for a cozy, all-in-one meal.

Prep Time10

Cook Time10

Total Time10 10

Course: Dinner

Cuisine: American

Keyword: slow cooker pork shoulder

Servings:

Author: Katerina Petrovska

Equipment

Slow Cooker

Ingredients

For the pork:

4 pounds boneless pork shoulder
3 teaspoons salt
freshly ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil to sear the pork
¼ cup water to deglaze the skillet

For the slow cooker base:

1 large onion thinly sliced
1 tablespoon minced garlic
1 stalk celery chopped
1½ pounds Yukon Gold potatoes halved
1 pound carrots cut into 1-inch chunks

For the liquid:

½ cup chicken broth
2 tablespoons apple cider vinegar
2 tablespoons light soy sauce
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon dried thyme
¼ teaspoon dried rosemary
salt to taste

For the gravy:

2½ tablespoons cornstarch
2½ tablespoons water

Instructions

Season the pork. Pat the pork dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Rub the spices all over the pork.
Sear the pork. Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the skillet on all sides until nicely browned. Remove the pork from the skillet and deglaze the skillet with water, scraping any browned bits. You will add this to your slow cooker liquids.
Prepare the slow cooker base. Add onion, garlic, celery, potatoes, and carrots. Place the seared pork on top.
Prepare the cooking liquid. Combine all liquid ingredients in a bowl. Add the deglazing liquid from the skillet and whisk to combine. Pour the mixture over the pork.
Cook. Cook the pork shoulder on LOW for 9-10 hours. You can cook it at a HIGH setting for 6-7 hours, but the LOW heat is better.
Make the gravy. Remove the pork and veggies from the slow cooker and transfer them onto a large plate. Whisk the cornstarch and water in a bowl to make a slurry, then stir it into the slow cooker. Cover the slow cooker and cook for 10-15 minutes on HIGH or until the gravy thickens.
Serve. Pour the gravy over the pork and veggies and serve.

Notes

I recommend cooking the pork shoulder on the LOW setting because the collagen in the pork will break down better, and the pork will be more tender.
Freshly shredded pork will absorb more flavor if rested in the cooking juices for a few minutes before serving.
For the best flavor, don’t skip searing the pork before slow cooking.

Nutrition