Introduction
Crockpot Pork Shoulder Roast is a classic main dish, perfect for family dinners, gatherings, or meal prep. This tender, juicy roast, slow-cooked with a simple spice rub, delivers a savory, melt-in-your-mouth flavor in every bite. Presented sliced or shredded on a white ceramic platter, garnished with fresh parsley or rosemary, this Crockpot Pork Shoulder Roast offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings comforting, rustic charm to any occasion.
Ingredients
For the Pork Shoulder Roast:
- 4–5 lb pork shoulder roast (bone-in or boneless)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 1 cup low-sodium chicken broth or water
- 2 tbsp apple cider vinegar
For Serving:
- Optional: Chopped fresh parsley, rosemary sprigs
- Suggested Accompaniments: Mashed potatoes, roasted vegetables, dinner rolls
- Suggested Pairings: Red wine, apple cider
- Suggested Aesthetic: Serve sliced or shredded on a white ceramic platter
- Suggested Equipment: 6-quart slow cooker, small bowl, knife, cutting board, measuring cups/spoons, tongs
Step-by-Step Process
- Prepare the Roast: Pat the pork shoulder dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and cayenne (if using). Rub olive oil over the pork, then coat evenly with the spice mixture.
- Add to Crockpot: Place sliced onion and smashed garlic in the bottom of a 6-quart slow cooker. Set the pork shoulder on top. Pour chicken broth and apple cider vinegar around the roast, avoiding washing off the spices.
- Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork is fork-tender and easily pulls apart. Internal temperature should reach at least 195°F (90°C) for shredding.
- Taste and Adjust: Remove pork to a cutting board; let rest for 10 minutes. Skim excess fat from the juices in the slow cooker. Taste the juices and adjust with a pinch of salt or a splash of vinegar for balanced flavor.
- Serve: Slice or shred the pork using two forks. Transfer to a white ceramic platter, drizzle with some cooking juices, and garnish with chopped parsley or rosemary sprigs. Serve hot with mashed potatoes, roasted vegetables, dinner rolls, red wine, or apple cider.
Tips for Better Crockpot Pork Shoulder Roast
- Choose a pork shoulder with some fat marbling for maximum tenderness and flavor.
- Taste the cooking juices before serving to balance savory and tangy flavors; adjust with salt or vinegar sparingly.
- Pat the roast dry before seasoning to ensure the spices adhere well.
- Use a slow cooker liner for easier cleanup, if desired.
- Present sliced or shredded on a white ceramic platter to highlight the golden crust and garnishes.
- Make ahead: Cook pork up to 2 days in advance; refrigerate in juices and reheat in the slow cooker or oven at 300°F for 20–30 minutes.
- For crispy edges, broil shredded pork on a baking sheet for 3–5 minutes after cooking.
- Enhance aesthetic: Garnish with parsley or rosemary on a white ceramic platter for a rustic, inviting look.
Variations and Customization
- Gluten-Free Pork Shoulder Roast: Naturally gluten-free; ensure broth is gluten-free.
- Low-Sodium Pork Shoulder Roast: Reduce salt to 1 tsp and use low-sodium broth; adjust to taste.
- Spicy Pork Shoulder Roast: Increase cayenne to 1 tsp or add 1 tbsp hot sauce to the broth.
- BBQ Pork Shoulder Roast: Add 1/2 cup barbecue sauce to the slow cooker; serve with extra sauce.
- Mexican-Style Pork Shoulder Roast: Replace thyme with 1 tsp cumin and add 1 can (4 oz) diced green chilies.
- Sweet and Savory Pork Shoulder Roast: Add 2 tbsp brown sugar to the spice rub and 1/4 cup apple juice to the broth.
- Herb-Infused Pork Shoulder Roast: Add 2 sprigs of fresh rosemary or thyme to the slow cooker.
- Asian-Inspired Pork Shoulder Roast: Use 2 tbsp soy sauce instead of vinegar and add 1 tsp grated ginger.
Storage and Serving Tips
- Store cooked pork in an airtight container with juices in the fridge for up to 4 days; reheat on the stovetop over medium heat or in a microwave, adding a splash of broth if needed.
- Freeze shredded or sliced pork in a freezer-safe container with juices for up to 3 months; thaw in the fridge overnight and reheat before serving.
- Serve hot for the best flavor and tender texture.
- Use as a main dish with sides, in tacos, sandwiches, or over rice.
- Pair with red wine or apple cider to complement the savory, rich flavor.
- Present on a white ceramic platter with garnishes for an appetizing, rustic charm.
Nutritional Information
Based on 8 servings:
- Calories: 340 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 620mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 30g
- Vitamin A: 4% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 4% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~350mg). High in protein; enjoy with vegetables for balance.
Conclusion
This Crockpot Pork Shoulder Roast recipe delivers a tender, savory main dish, perfect for any occasion, transforming simple ingredients into a comforting classic. Its easy slow-cooker preparation and vibrant presentation make it a favorite. The juicy pork and rich flavors delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Crockpot Pork Shoulder Roast Recipe: Tender and Savory
Classic Pork Shoulder Roast with tender, savory flavor.
Ingredients
- 4 –5 lb pork shoulder roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper optional
- 1 large onion sliced
- 4 cloves garlic smashed
- 1 cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- Optional: Chopped parsley rosemary
- Suggested Pairings: Red wine mashed potatoes
Instructions
- Pat pork dry; rub with oil, salt, pepper, garlic powder, onion powder, paprika, thyme, and cayenne.
- Place the onion, garlic in the slow cooker; add pork, broth, and vinegar.
- Cook on low for 8–10 hr or high for 5–6 hr until tender.
- Remove pork; skim fat from juices, taste, and adjust seasoning.
- Slice or shred; serve on a white ceramic platter with parsley, wine, and potatoes.
Notes
- Use a well-marbled roast for tenderness.
- Store in fridge for 4 days or freeze for 3 months.
- Try BBQ or Mexican-style variation.
- Pair with roasted vegetables.
