When it comes to cozy, hands-off dinners that make the whole house smell amazing, this Slow Cooker Pork Shoulder is at the top of my list. It’s one of those set-it-and-forget-it recipes that feels like magic. You start with a big cut of pork, a handful of pantry staples, and a few humble veggies—and by dinnertime, you’re rewarded with the most tender, juicy, pull-apart pork ever. It’s perfect for lazy Sundays, feeding a crowd, or even meal prepping for the week.
Why This Recipe Works
This dish brings together everything I love about slow cooking: rich flavor, effortless prep, and a final result that tastes like it took all day—because it did, but without you babysitting a stove.
I used to skip searing when I was in a rush, but after trying both ways, I have to say: searing really does make a difference. It adds that deep, caramelized crust that makes each bite of pork so much more satisfying. But even if you skip it, this pork shoulder still turns out incredibly flavorful thanks to the slow braise and that umami-rich liquid.
I’ve made this recipe countless times for potlucks, cozy family dinners, and even holiday meals when I wanted something easier than ham or roast beef. It always gets rave reviews.
Ingredient Notes and Tips
Here’s what you’ll need — plus a few personal insights:
- Pork Shoulder: I usually go for boneless since it’s easier to shred, but if you can get bone-in, go for it! The bone adds depth to the flavor. Just be prepared for a bit of extra carving.
- Seasoning Rub: Salt, pepper, garlic powder, onion powder. It’s basic, but it works beautifully. I sometimes throw in a little smoked paprika too if I want a hint of smokiness.
- Aromatics & Veggies: Onions, garlic, carrots, baby potatoes. These soak up all the cooking juices and become tender, savory, and a little sweet. I always cut the carrots thick so they don’t disintegrate.
- Braising Liquid: A mix of chicken broth, apple cider vinegar, soy sauce, and Dijon mustard. It sounds simple, but it gives you the most rich, balanced sauce with just a touch of acidity and umami. I’ve even sipped the leftover gravy straight from a spoon—no shame.
- Cornstarch Slurry: Totally optional, but I love thickening the sauce into a real gravy. It’s especially great when serving over mashed potatoes or rice.
Step-by-Step Cooking Tips
Here’s how I make this on autopilot:
Sear First (Optional, But Worth It)
I rub the pork with the spice mix and sear it in a hot skillet until it’s golden all over. You’ll get a nice crust and build extra flavor.
Layer the Slow Cooker
I add onions, garlic, carrots, and potatoes to the bottom. Then I whisk the braising liquid in a bowl, pour it over the veggies, and nestle the pork shoulder right on top.
Let It Cook Low & Slow
Set it on LOW for 9–10 hours. Trust me, low is the way to go. You want that collagen to slowly melt into gelatin—that’s what makes the pork fall apart like butter.
Thicken the Gravy (Optional)
Once everything’s done, I take the pork and veggies out, skim off the fat, then whisk in a cornstarch slurry and let it bubble for 10 minutes to thicken. You can also serve it with just the juices—it’s fantastic either way.
Make-Ahead and Storage Tips
This recipe is one of my go-to’s for make-ahead dinners. Here’s what I usually do:
- Prep Ahead: I often season and sear the pork the night before, then store it in the fridge. Same goes for chopped veggies—store those separately, and toss everything in the slow cooker the next morning.
- Fridge Storage: Leftovers keep well for up to 4 days. I like to portion it into containers for easy grab-and-go lunches.
- Freezer Tips: Freeze pork and veggies in airtight bags or containers for up to 3 months. It reheats beautifully in a skillet with a splash of broth to keep it juicy.
Serving Suggestions
Here are a few of my favorite ways to serve this pork shoulder:
- Classic Style: Serve it just as it is, with the potatoes, carrots, and a ladle of that gorgeous gravy.
- With Greens: Add steamed green beans or roasted Brussels sprouts for freshness and color.
- In Sandwiches: Shred the pork, pile it onto toasted buns with a bit of slaw and BBQ sauce—perfect for leftovers!
- In Bowls: Layer the pork over mashed potatoes, polenta, or rice with veggies and gravy for a hearty dinner bowl.
- Taco Night: Shred the pork and stuff into tortillas with pickled onions, avocado, and salsa for an easy taco night.
FAQs
Can I use pork butt instead of shoulder?
Absolutely. Pork butt (aka Boston butt) works the same and often has a little more fat, which makes it even more tender.
Do I have to sear the pork first?
Not a must, but it definitely enhances the flavor. If I have the time, I always do it.
Why is my pork tough?
It probably needs more time. Pork shoulder gets tender when the collagen breaks down—just keep it going on low until it’s fork-tender.
Can I add more vegetables?
Yes, just stick to sturdier ones like sweet potatoes, parsnips, or celery. Softer veggies like zucchini will turn to mush.
Can I cook this in the oven?
Yes! Use a Dutch oven and cook it covered at 325°F for 3–4 hours until the pork is fork-tender.
Final Thoughts
This Slow Cooker Pork Shoulder is one of those foolproof recipes I keep coming back to. It’s warm, comforting, and ridiculously easy—everything I want in a family dinner. Whether I’m making it on a quiet weekend or batch-cooking for the week, it always earns a spot in my recipe rotation.
Plus, the leftovers are so versatile that it’s like getting three meals in one. Once you try it, you’ll see why this one’s a keeper.
Slow Cooker Pork Shoulder
When it comes to cozy, hands-off dinners that make the whole house smell amazing, this Slow Cooker Pork Shoulder is at the top of my list.
Ingredients
For Pork
- 4 lb pork shoulder bone-in or boneless
- 3 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil for searing
- ¼ cup water to deglaze the pan
Slow Cooker Base Layer
- 2 medium onions thinly sliced
- 4 tsp minced garlic from 4 large cloves
- 1½ lbs bag baby potatoes or halved Yukon Golds
- 1 lb carrots peeled and cut into 2-inch chunks (about 3 large)
Slow Cooker Liquid
- ½ cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp dried thyme or 1 tbsp minced fresh thyme, optional
- 1 tsp dried rosemary or 1 tbsp minced fresh rosemary, optional
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 ½ tsp kosher salt
To Make Gravy (Optional)
- 3 tbsp cornstarch
- 3 tbsp cold water
Instructions
- Rub the pork with salt, pepper, garlic powder and onion powder
- Heat olive oil in a large skillet and sear the pork on all sides until browned (about 3-4 minutes per side)
- Add the onion, garlic, potatoes and carrots to the bottom of the slow cooker
- In a small bowl, whisk together the broth, vinegar, soy sauce, Dijon mustard, herbs (if using) plus remaining 1 1/2 tsp salt. Pour over the vegetables, stir thoroughly to coat them, then place the pork roast on top
Add 1/4 cup of water to the searing pan and scrape up any browned bits. Pour this into the crockpot, too - Cover and cook on LOW for 9-10 hours or HIGH for 6-7 hours. The potatoes and carrots will become tender but hold their shape if cooked low and slow
- Transfer the cooked pork and vegetables to a plate and cover with foil to keep warm. Spoon as much fat as you can from the remaining slow cooker liquid
- In a small bowl, whisk 3 tbsp cornstarch with 3 tbsp cold water until smooth. Pour the slurry into the liquid in the slow cooker. Stir well to combine
- Cover the slow cooker and cook on HIGH for 10-15 minutes, stirring occasionally, until the liquid thickens into gravy
- Let the pork rest for 10 minutes before slicing. Serve with the vegetables and drizzle the gravy (or just pan juices) over the top
Notes
- Use LOW heat setting for the best texture. Collagen needs time to fully break down into gelatin without forcing out moisture too quickly.
- High heat does speed up cooking, but it can still break down collagen—just not as gently. The problem is that it also causes muscle fibers to contract more aggressively, squeezing out more moisture.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 843Total Fat 52gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 29gCholesterol 204mgSodium 1239mgCarbohydrates 34gFiber 5gSugar 4gProtein 57g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
