Slow Cooker Pork Roast Recipe

I’m sharing my Slow Cooker Pork Roast that lets a pork shoulder mingle with carrots, potatoes and herbs into a naturally gluten free, dairy free one pot Sunday dinner, and I’ve got one simple trick that makes it a family favorite.

I never thought a slow dinner could be this furious with flavor but this Slow Cooker Pork Roast changed my mind. I throw a pork shoulder (Boston butt) in the pot with baby potatoes and let time do the rest, its messy and sometimes the edges get a little too brown but the flavor wins.

It feels like a small kitchen experiment where the roast shreds into salty tender bites you try not to steal. People call it a Pork Shoulder Roast, and yet every time I serve it someone asks for the recipe.

Ingredients

• Pork shoulder: Rich in protein and fat, gives moist shredding and deep flavor.
• Potatoes: Good source of carbs and potassium, makes the dish hearty.
• Carrots: Adds fiber and vitamin A, brings natural sweetness and color.
• Onion: Melts into sweetness, adds savory depth and some vitamin C.
• Garlic: Pungent boost, gives aroma, small immune benefits and gentle heat.
• Olive oil: Provides heart healthy fats and helps with better browning.
• Brown sugar: Offers mild caramel sweetness, balances savory, adds a hint of glaze.
• Worcestershire sauce: Concentrated umami and tang, boosts savory flavor, contains some sodium.
• Thyme and rosemary: Herby aromatics that add earthiness, small antioxidants, nearly zero calories.

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt), trimmed but leave some fat, it’s where the flavor is
• 1 1/2 teaspoons kosher salt, more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, for searing if you want
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup low sodium chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, lightly crushed
• 2 bay leaves
• 1 1/2 pounds baby potatoes, halved, or 4 medium Yukon Golds cut into chunks
• 4 large carrots, peeled and cut into 1 to 2 inch pieces
• Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry, trim some fat but leave enough for flavor, then rub all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp dried thyme and the crushed 1 tsp dried rosemary.

2. Optional sear: heat 2 tbsp olive oil in a heavy skillet over medium-high heat and brown the roast 2 to 3 minutes per side until a nice crust forms, this adds flavor but you can skip it if short on time.

3. Lay the sliced large yellow onion and minced 4 garlic cloves in the bottom of the slow cooker, then add the halved baby potatoes and the 4 large carrots cut into 1 to 2 inch pieces. Tuck in 2 bay leaves and season the veg lightly with salt and pepper.

4. Whisk together 1 cup low sodium chicken broth, 2 tbsp Worcestershire sauce and any browned bits from the skillet, pour that over the vegetables, then set the pork roast on top.

5. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. Dont lift the lid while it’s cooking unless you have to, the heat loss slows things way down. Cook until veggies are tender and pork reaches the doneness you want.

6. For slicing vs shredding: if you want a sliceable roast pull at 145 F then rest 10 to 15 minutes; for fall apart, shreddable pork cook longer until about 195 to 205 F internal temp.

7. Remove the roast and veggies to a platter, discard the bay leaves. If you want a sauce, skim excess fat from the cooking liquid then simmer the liquid on the stove until reduced and concentrated, taste and adjust salt and pepper.

8. Let the roast rest about 10 to 15 minutes, then slice or shred as you like, spoon the reduced pan juices over everything.

9. Garnish with chopped fresh parsley if using and serve the pork with the potatoes and carrots right out of the slow cooker, it’s a simple one pot dinner that everyone will dig into.

10. Leftovers: cool, refrigerate up to 3 to 4 days or freeze for a few months; to reheat, warm gently with a splash of broth so it doesnt dry out.

Equipment Needed

1. Slow cooker or crockpot (5 to 6 quart)
2. Heavy skillet or cast iron pan for optional sear and collecting browned bits
3. Sharp chef knife
4. Cutting board
5. Measuring spoons and a 1 cup measuring cup
6. Medium bowl and whisk
7. Tongs or a large spatula
8. Instant read meat thermometer, dont skip this
9. Large serving platter and a ladle or slotted spoon for draining and serving juices

FAQ

Slow Cooker Pork Roast Recipe Substitutions and Variations

• Chicken broth: swap with low sodium beef broth for a richer base, vegetable broth for a lighter or vegetarian option, or plain water plus 1 tsp bouillon paste or cube if thats all you have (adjust salt).
• Worcestershire sauce: use 1 tbsp soy sauce + 1 tsp apple cider vinegar for umami and tang, or 1 tbsp balsamic vinegar + pinch of sugar, or a tiny splash of fish sauce if you want deep savory notes.
• Brown sugar: substitute 1 tbsp white sugar + 1 tsp molasses per tbsp brown sugar, or use maple syrup or honey (use slightly less liquid and taste for sweetness).
• Smoked paprika: replace with regular paprika + a few drops of liquid smoke for that smoky kick, or use chili powder for warmth, or cumin + a pinch of smoked salt for earthiness.

Pro Tips

1) Sear and deglaze if you can. Browning the pork adds way more flavor, then pour a little of the broth/Worcestershire into the hot pan and scrape up the brown bits before dumping that into the cooker. If you skip the sear, at least sweat the onions a bit first so they taste sweeter.

2) Think in temps not minutes. Use a probe thermometer: pull at 145 F for sliceable pork, or go to about 195 to 205 F for fall-apart shreddable meat. Rest the roast 10 to 15 minutes so juices redistribute, otherwise it’ll seem drier than it really is.

3) Watch how you handle the veg. Cut potatoes and carrots larger if you want them to hold shape during the long cook, or add potatoes later if you want firmer chunks for slicing the roast. Placing the veg under the pork helps them soak up juices, but don’t over-salt them at the start since the reduction concentrates flavors.

4) Finish the pan juices right. Skim off excess fat, then simmer the liquid until it reduces and concentrates, or thicken it with a little cornstarch slurry. Brighten it at the end with a splash of vinegar or lemon and taste for salt. If you’re shredding leftovers, crisp some in a hot skillet for texture before serving.