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Slow Cooker Pork Roast

Slow cooker pork roast that turns a pork shoulder into pull-apart shreds bathed in savory pan juices. Sear for flavor, then set and forget in a crockpot until tender enough to fall into forkfuls.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 4 lb pork shoulder or butt Use a bone-in or boneless shoulder/butt for best shredding.
Seasonings
  • 1 salt Season generously on all sides; amounts to taste.
  • 1 pepper Season generously on all sides; amounts to taste.
  • 1 garlic powder Season generously on all sides; amounts to taste.
  • 1 smoked paprika Season generously on all sides; amounts to taste.
Aromatics and liquids
  • 1 tbsp olive oil Used for searing.
  • 1 onion Large onion, sliced.
  • 4 garlic Garlic cloves, minced.
  • 1 cup chicken broth Adds body to the braising juices.
  • 2 tbsp Worcestershire sauce For savory depth.
  • 1 tbsp soy sauce Adds umami; measure as written.
  • 1 fresh rosemary Use rosemary sprigs.
  • 1 fresh thyme Use thyme sprigs.
Serving
  • 1 mashed potatoes For serving (or swap to rice).
  • 1 rice For serving (or swap to mashed potatoes).

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Season and sear
  1. Season pork shoulder or butt generously on all sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear pork shoulder or butt on all sides until browned, about 2–3 minutes per side.
Slow cook
  1. Place sliced onion and minced garlic in the bottom of the slow cooker, then set the seared pork on top.
  2. Combine chicken broth, Worcestershire sauce, and soy sauce, then pour around the pork.
  3. Add fresh rosemary and fresh thyme to the slow cooker.
  4. Cook on Low 8–10 hours or High 4–5 hours until the pork shreds easily.
Shred and serve
  1. Shred the pork with two forks, then toss the shredded meat with the juices until glossy and well coated.
  2. Serve the fall-apart pork roast over mashed potatoes or rice, spooning pan juices over the top.

Notes

Pro tip: For the most “fork-tender” texture, avoid opening the slow cooker during the last hour—let steam build for easy shredding. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 2 months. This recipe is naturally gluten-free if you choose a gluten-free Worcestershire sauce and tamari-style soy sauce.