Slow Cooker Pork Roast

Slow cooker pork roast that turns a seared pork shoulder into pull-apart tender shreds bathed in savory pan juices. Seasoned, seared, then set-and-forget in the crockpot for an easy pork roast with fork-tender texture.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork shoulder or butt

3.5 lb pork shoulder or butt Use 3–4 lb for a roast that fits comfortably in your slow cooker.

Seasonings and aromatics

0.25 Salt To taste; season generously on all sides.
0.25 pepper To taste; season generously on all sides.
0.25 garlic powder To taste; add along with salt and pepper.
0.25 smoked paprika To taste; use in addition to garlic powder for a deeper color.
1 tbsp olive oil For searing the pork before slow cooking.
1 onion, sliced Slice the onion for layering in the slow cooker.
4 cloves garlic, minced Mince for even distribution in the braising liquid.

Braising liquid and herbs

1 cup chicken broth Provides the base liquid for slow-cooking and shredding.
2 tbsp Worcestershire sauce Adds savory depth to the juices.
1 tbsp soy sauce Boosts savory flavor in the braising liquid.
2 fresh rosemary Use 2 sprigs; place on top of the roast.
2 fresh thyme Use 2 sprigs; place on top of the roast.

For serving

mashed potatoes or rice Serve the shredded pork over mashed potatoes or rice to catch the juices.

Equipment

1 cast iron skillet
1 Dutch oven

Method

Season the pork

Season pork shoulder or butt generously on all sides with salt, pepper, garlic powder, and smoked paprika to taste.

Sear for color

Heat olive oil in a skillet over medium-high heat, then sear pork on all sides until browned, about 2–3 minutes per side.

Slow cook

Place sliced onion and minced garlic in the bottom of the slow cooker, then set the seared pork on top.
Combine chicken broth, Worcestershire sauce, and soy sauce, pour around the pork, then add rosemary and thyme.
Cook on Low 8–10 hours or High 4–5 hours until the pork shreds easily.

Shred and serve

Shred the pork with two forks, toss with the juices, and serve over mashed potatoes or rice.

Notes

For the most fall-apart texture, avoid lifting the lid during the first 3 hours and keep the heat consistent on Low. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently with a splash of juices. Freezing is yes—freeze shredded pork and juices for up to 2 months, then thaw and reheat. For a lower-sodium option, use reduced-sodium chicken broth and Worcestershire/soy, keeping the seasoning amounts to taste.