This Slow-Cooker Pork Shoulder is made with juicy, fall-apart pork butt, tender potatoes, carrots, and onions in a flavorful garlic herb broth. Naturally gluten-free and dairy-free, it’s the perfect Sunday supper or easy weeknight dinner.
My top tip – Sear the pork shoulder before adding it to the Crockpot to enhance the overall flavor and texture of the dish. It takes just 15 minutes! Read on for more!
About This Recipe
Everyone loves a good slow-cooker recipe, and this is one of my favorites. Made with boneless pork butt, hearty vegetables, and fresh herbs, the result is flavorful, melt-in-your-mouth meat and tender vegetables in a savory, herby, garlic-filled broth. This slow-cooker pork shoulder recipe is absolutely delicious, yes. But it’s also versatile, comforting, and economical. As a whole, this recipe is easy to make. Expect about 20-30 minutes of prep work before browning the pork in a hot skillet. The rest is left to the slow cooker.
- Taste and Flavor: Succulent and savory, garlicky and herby, with notes of sweetness from the carrots.
- Difficulty: Very easy! Check out my tips for thickening the sauce if that’s your thing.
- Freezer-Friendly: Yes! For best results, store the shredded pork and gravy together (without the vegetables) in a freezer-safe container or heavy-duty ziplock bag for up to 3 months.
- Related Recipes: Apple Cider Pulled Pork and my easy Mexican Carnitas. Both are fantastic slow-cooker pork recipes.
Table of contents
What is Pork Shoulder
Pork shoulder, also known as “Boston butt” or “pork butt,” is a cut of meat from the upper part of the pig’s shoulder. It’s a relatively inexpensive and versatile cut of pork that’s prized for its higher fat content and connective tissue, which flavors and tenderizes the meat as it cooks. Slow-cooking pork shoulder results in tender, fall-apart meat perfect for pulled pork, soup, and stews.
About the Ingredients
Listed below are notes and substitutions for the ingredients included in this recipe. You will find the printable recipe with measurements in the recipe card at the bottom of this page.
Pork shoulder: I like to make this recipe with a 5-pound piece of boneless pork shoulder, also called “pork butt” or “Boston butt.” The best substitute would be a bone-in pork rib roast, pork leg roast, or pork loin roast (not pork tenderloin) for a leaner option.
Olive oil: Olive oil is used to brown the pork in a large skillet before adding it to the slow cooker. Canola oil, avocado oil, or vegetable oil is the best alternative.
Broth: Make this recipe with your favorite chicken, beef, vegetable broth, or whatever you may have available. If you use water, season with additional salt to taste.
Vegetables: Carrots, potatoes, and onions are cooked directly in the slow cooker along with the pork. I recommend using waxy potatoes, such as Yukon gold or baby potatoes, as they’re less likely to fall apart. Optional veggie additions or substitutions include parsnips (added at the same time as the carrots), butternut squash and mushrooms (added approximately one hour before serving), or cabbage (added about 30 minutes before).
Herbs and Aromatics: For the freshest flavor, we’re using fresh garlic and fresh herbs. In this recipe, I’ve included one tablespoon each of freshly minced parsley, rosemary, and thyme. If fresh herbs are not available, substitute with dried herbs. You’ll need one teaspoon of dried parsley and thyme and about half a teaspoon of dried rosemary.
How to Make Slow Cooker Pork Shoulder
Make this recipe using a 7-quart Crockpot or larger.
1. Prepare the pork. Pat the pork butt dry with paper towels and trim it of excess fat. Rub the entire surface with salt and black pepper.
2. Brown the pork. Heat the oil in a large skillet set over high heat. Add the pork and sear each side until golden brown, about 3-4 minutes per side.
3. Assemble in the Crockpot: Add the onions, carrots, garlic, broth, bay leaves, fresh parsley, rosemary, and thyme to a large slow cooker. Mix well. Place the pork in the pot, nestled between the onions and carrots. Finally, add the potatoes, placing them around the pork. Note: The pork should not be entirely covered by liquid.
4. Cook: Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shreds with a fork. For best results, use kitchen tongs to flip the pork shoulder at least once throughout cooking.
5. Shred the pork: Use kitchen tongs to remove the cooked pork shoulder from the slow cooker to a clean plate or bowl. Let it rest for 10 minutes before shredding it with two forks or “meat claws.”
6. Thicken the broth (optional): There are two ways to thicken the broth. The first is to make a cornstarch slurry with cornstarch and water and pour it directly into the crockpot with the broth and vegetables. The second option can be a little messier but doesn’t require any cornstarch. Strain the broth into a medium pot and simmer until the desired consistency is reached.
7. Return the pork to the slow cooker: Stir the pork back into the slow cooker and season with salt and pepper to taste. Serve with freshly minced parsley to garnish if desired.
Top Tips
- Sear before slow cooking. This is technically optional, but browning the pork shoulder on all sides creates a caramelized crust and adds incredible flavor. For even more flavor, deglaze the skillet with a splash of broth or dry white wine and add the scraped-off brown bits and liquid to the slow cooker with the pork.
- Cook low and slow. If you have the time, allow the pork to cook on low for 8 hours (rather than on high for 4 hours). Cooking on low for a longer duration helps break down the connective tissue without drying out the meat.
- Allow the meat to rest before slicing or shredding. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- Thicken the leftover juices. There are two ways to thicken the leftover cooking juices and broth. The first is the easiest. Make a cornstarch slurry with equal parts cornstarch and water and pour it directly into the crockpot with the broth and vegetables. Alternatively, you can strain the broth to remove the solids, then reduce it in a saucepan over medium heat. This method takes a little longer but rewards you with a flavorful and beautifully concentrated sauce.
- Slow cooker pork should be cooked to an internal temperature of at least 195°F (90°C), which is ideal for shredding. Use a digital meat thermometer for the most accurate reading.
How to Serve
I typically serve this recipe similar to how I would serve a stew, as it offers a generous amount of broth. Optional sides include coleslaw, cornbread, or buttermilk biscuits. I often make warm shredded pork sandwiches with the leftovers. Smash together some of the veggies and potatoes and add it directly to a toasted bun with a hearty helping of pork – so good!
Leftovers and Freezing
Transfer leftovers to an airtight container and refrigerate for up to 4 days. To freeze, separate the pork and broth from the vegetables. Transfer the shredded pork to freezer-safe bags or containers, removing as much air as possible from the bags. Freeze for up to 3 months. I do not recommend freezing the vegetables as the texture will change considerably upon thawing and reheating. To reheat, thaw frozen pork shoulder in the refrigerator overnight, then reheat gently over low heat until it reaches 165°F (74°C).
If you love this slow-cooker pork recipe, check out this classic Beef Stew, tangy Brunswick Stew, and Dutch Oven Pot Roast next!
RECIPE CARD
Slow Cooker Pork Shoulder Recipe
Ingredients
- 5 pound pork butt or shoulder roast - boneless, trimmed of fat cap (optional)
- 2 teaspoon salt - plus more to taste
- 2 teaspoon black pepper - plus more to taste
- 1 tablespoon olive oil
- 3-5 cups chicken broth - or vegetable/beef broth
- 1 large white onion - chopped
- 3 carrots - peeled and chopped into 1-inch pieces
- 4 cloves garlic - minced
- 2 bay leaves
- 1 tablespoon freshly minced parsley
- 1 tablespoon freshly minced rosemary
- 1 tablespoon freshly minced thyme
- 3 pounds Yukon gold potatoes - quartered
Instructions
- Pat the pork butt dry with paper towels and trim it of excess fat (optional). Rub the entire surface with salt and black pepper.
- Heat the oil in a large skillet set over high heat. Add the pork and sear each side until golden brown, about 3-4 minutes per side. See tips.
- Add the onions, carrots, garlic, broth, bay leaves, fresh parsley, rosemary, and thyme to the slow cooker. Mix well. Place the pork in the pot, nestled between the onions and carrots. Finally, add the potatoes, scattering them around the pork. Note: The pork should not be entirely covered by liquid.
- Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shreds with a fork. For best results, use kitchen tongs to rotate the pork shoulder at least once throughout cooking.
- Use kitchen tongs to remove the cooked pork shoulder from the slow cooker to a clean plate or bowl. Let it rest for 10 minutes before shredding it with two forks or “meat claws.”
- As the pork rests, thicken the broth (optional). There are two ways to do this: The first is to make a cornstarch slurry with equal parts cornstarch and water. Start with one tablespoon of cornstarch mixed in cold water. Add it directly to the crockpot with the broth and vegetables. The second option can be a little messier but doesn’t require any cornstarch. Strain the broth into a medium pot and simmer until the desired consistency is reached. (More on this in the notes)
- Stir the pork back into the slow cooker and season with salt and pepper to taste. Serve with freshly minced parsley to garnish if desired.
Jessica’s Notes
- Sear before slow cooking. This is technically optional, but browning the pork shoulder on all sides creates a caramelized crust and adds incredible flavor. For even more flavor, deglaze the skillet with a splash of broth or dry white wine and add the scraped-off brown bits and liquid to the slow cooker with the pork.
- Cook low and slow. If you have the time, allow the pork to cook on low for 8 hours (rather than on high for 4 hours). Cooking on low for a longer duration helps break down the connective tissue without drying out the meat.
- Allow the meat to rest before slicing or shredding. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- Thicken the leftover juices. There are two ways to thicken the leftover cooking juices and broth. The first is the easiest. Make a cornstarch slurry with equal parts cornstarch and water and pour it directly into the crockpot with the broth and vegetables. Alternatively, you can strain the broth to remove the solids, then reduce it in a saucepan over medium heat. This method takes a little longer but rewards you with a flavorful and beautifully concentrated sauce.
- Slow cooker pork should be cooked to an internal temperature of at least 195°F (90°C), which is ideal for shredding. Use a digital meat thermometer for the most accurate reading.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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