Tender Slow Cooker Pork Roast Recipe

I finally shared the simple spice blend and one unexpected ingredient I use in my Slow Cooker Pork Roast that has readers asking for the recipe.

I didn’t mean to make something this addictive, but here we are. I throw a boneless pork shoulder into the slow cooker with a dusting of smoked paprika, and the house starts talking back.

This is my go to Crockpot Pork Roast and Slow Cooker Pork for nights when I want dinner to do the heavy lifting. You might think it sounds simple but there’s a trick, and once you taste it you’ll get why.

The meat falls apart, flavors sneak into every bite, and even picky eaters ask for seconds. I tweak it depending on my mood so it’s never exactly the same, which keeps it interesting.

Ingredients

• Pork shoulder: It’s rich in protein and fat, becomes meltingly tender after slow cooking.
• Yellow onion: Adds natural sweetness and fiber, helps build the savory base of the sauce.
• Garlic: Pungent, low calorie, adds depth and umami, not much in carbs or fiber.
• Apple cider vinegar: Bright, tangy acid that cuts richness, aids tenderizing and adds sour notes.
• Brown sugar: Adds sweet caramel notes and helps with browning, contains simple carbohydrates.
• Smoked paprika: Smoky, warm spice that gives color and subtle smoky flavor without heat.
• Chicken broth: Provides savory liquid, low calorie, boosts umami and keeps meat moist.
• Olive oil: Healthy monounsaturated fats, helps sear and carry flavors, moderate calories.

Ingredient Quantities

• 3 to 4 pounds boneless pork shoulder (pork roast), trimmed a bit
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 large yellow onion, sliced
• 4 cloves garlic, peeled
• 1 cup low sodium chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil

How to Make this

1. Pat the 3 to 4 pound pork shoulder dry and trim any big bits of fat, sprinkle 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper all over.

2. In a small bowl mix 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried thyme, then rub that spice mix all over the pork so it has a nice even coat.

3. Heat 1 tablespoon olive oil in a skillet over medium high heat and sear the pork 2 to 4 minutes per side until browned, dont crowd the pan, browning adds a lot of flavor.

4. Put the sliced large yellow onion and the 4 peeled garlic cloves in the bottom of the slow cooker, set the seared pork on top.

5. Pour 1 cup low sodium chicken broth, 1/4 cup apple cider vinegar and 2 tablespoons Worcestershire sauce around the pork so you dont wash off the rub.

6. Cover and cook on low for about 8 hours or on high for 4 to 5 hours, cook until the pork is very tender and shreds easily with two forks.

7. Transfer the pork to a cutting board and let it rest about 15 minutes, then shred with two forks, remove any big pieces of fat, its okay to leave some for flavor.

8. Skim excess fat from the cooking liquid, spoon the liquid into a skillet and simmer a few minutes to concentrate the flavor, then toss the shredded pork in that sauce so its juicy and well coated.

9. Taste and adjust seasoning with a little more salt and pepper if needed, serve with the slow cooked onions and reserved juices, store leftovers in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Cutting board and a chef’s knife, for trimming the pork and slicing the onion
2. Paper towels, to pat the pork dry and blot excess moisture
3. Small bowl and measuring spoons, to mix the spice rub
4. Measuring cup, for the chicken broth and vinegar
5. Heavy skillet or cast iron pan, for searing the pork
6. Tongs and a spatula, to turn and move the roast without tearing it
7. Slow cooker or crockpot, for the long low cook
8. Two forks, for shredding the pork once it rests
9. Slotted spoon or ladle, to skim fat and transfer juices to a skillet

FAQ

Tender Slow Cooker Pork Roast Recipe Substitutions and Variations

• Kosher salt: swap for fine sea salt or table salt, about 1 to 1 1/8 teaspoons to replace 1 1/2 teaspoons kosher salt, taste and adjust.
• Smoked paprika: if you don’t have it, use regular paprika plus a pinch of smoked salt or 1/8 to 1/4 teaspoon liquid smoke, or use chipotle powder for a smokier, spicier note.
• Apple cider vinegar: substitute with equal parts white wine vinegar or fresh lemon juice, note the flavor will be a bit brighter with lemon.
• Worcestershire sauce: replace with 2 tablespoons soy sauce plus 1 teaspoon vinegar (or a squeeze of lemon), gives similar umami if you dont have Worcestershire.

Pro Tips

– Salt it early, even the night before if you can. Pat the pork dry and sprinkle the kosher salt all over, stick it in the fridge uncovered for a few hours or overnight. That simple dry brine pulls the flavors in and helps you get a better crust when you sear, dont skip it if you want deeper taste.

– Sear hot and proud, dont crowd the pan. Dry meat, hot oil, 2 to 4 minutes per side until you get a good brown. After searing, pour a little of the broth and vinegar into the hot skillet and scrape up the browned bits, then add that to the slow cooker for way more flavor.

– Cook to pull temperature not clock time. For shreddable pork aim for about 195 to 205 F internal, or when it falls apart with two forks. If it isnt shredding yet, give it more time — every roast is different, and resting it 10 to 15 minutes before shredding keeps it juicy.

– Finish the sauce smartly. Skim excess fat, then simmer the cooking liquid to concentrate it, or mix a small cornstarch slurry to thicken quick. Taste near the end and brighten with a splash more apple cider vinegar or a pinch of salt, and always shred against the grain so it stays tender.

Tender Slow Cooker Pork Roast Recipe

Recipe by James Level

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I finally shared the simple spice blend and one unexpected ingredient I use in my Slow Cooker Pork Roast that has readers asking for the recipe.

Pin

Servings

6

servings

Calories

709

kcal

Equipment: 1. Cutting board and a chef’s knife, for trimming the pork and slicing the onion
2. Paper towels, to pat the pork dry and blot excess moisture
3. Small bowl and measuring spoons, to mix the spice rub
4. Measuring cup, for the chicken broth and vinegar
5. Heavy skillet or cast iron pan, for searing the pork
6. Tongs and a spatula, to turn and move the roast without tearing it
7. Slow cooker or crockpot, for the long low cook
8. Two forks, for shredding the pork once it rests
9. Slotted spoon or ladle, to skim fat and transfer juices to a skillet

Ingredients

• 3 to 4 pounds boneless pork shoulder (pork roast), trimmed a bit

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon brown sugar

• 1 tablespoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 large yellow onion, sliced

• 4 cloves garlic, peeled

• 1 cup low sodium chicken broth

• 1/4 cup apple cider vinegar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon olive oil

Directions

• Pat the 3 to 4 pound pork shoulder dry and trim any big bits of fat, sprinkle 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper all over.
• In a small bowl mix 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried thyme, then rub that spice mix all over the pork so it has a nice even coat.
• Heat 1 tablespoon olive oil in a skillet over medium high heat and sear the pork 2 to 4 minutes per side until browned, dont crowd the pan, browning adds a lot of flavor.
• Put the sliced large yellow onion and the 4 peeled garlic cloves in the bottom of the slow cooker, set the seared pork on top.
• Pour 1 cup low sodium chicken broth, 1/4 cup apple cider vinegar and 2 tablespoons Worcestershire sauce around the pork so you dont wash off the rub.
• Cover and cook on low for about 8 hours or on high for 4 to 5 hours, cook until the pork is very tender and shreds easily with two forks.
• Transfer the pork to a cutting board and let it rest about 15 minutes, then shred with two forks, remove any big pieces of fat, its okay to leave some for flavor.
• Skim excess fat from the cooking liquid, spoon the liquid into a skillet and simmer a few minutes to concentrate the flavor, then toss the shredded pork in that sauce so its juicy and well coated.
• Taste and adjust seasoning with a little more salt and pepper if needed, serve with the slow cooked onions and reserved juices, store leftovers in the fridge up to 4 days or freeze for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 349g
• Total number of serves: 6
• Calories: 709kcal
• Fat: 55.3g
• Saturated Fat: 18.5g
• Trans Fat: 0.08g
• Polyunsaturated: 5.5g
• Monounsaturated: 30.8g
• Cholesterol: 188mg
• Sodium: 543mg
• Potassium: 977mg
• Carbohydrates: 5.1g
• Fiber: 0.5g
• Sugar: 3.4g
• Protein: 45.8g
• Vitamin A: 200IU
• Vitamin C: 4mg
• Calcium: 30mg
• Iron: 2.7mg