Slow Cooker Pork Shoulder (Crockpot Recipe - Fall-Apart Tender!)
Serves 8
15 mins prep
360 mins cook
375 mins total
This melt-in-your-mouth Slow Cooker Pork Shoulder makes fall-apart tender pork with a delicious, caramelized crust EVERY time.
For Pork
Slow Cooker Base Layer
Slow Cooker Liquid
To Make Gravy (Optional)
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Season and Sear:
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).
Layer the Slow Cooker:
Add the onion, garlic, potatoes and carrots to the bottom of the slow cooker.
Add Braising Liquid and pork:
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.
Cook:
Cover and cook on LOW for 9-10 hours or HIGH for 6-7 hours (see notes below). The potatoes and carrots will become tender but hold their shape if cooked low and slow.
To Thicken Gravy in the Slow Cooker:
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.
Make a Slurry:
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.
Cook Sauce on HIGH:
Cover the slow cooker and cook on HIGH for 10-15 minutes, stirring occasionally, until the liquid thickens into gravy.
Rest and Serve:
Let the pork rest for 10 minutes before slicing. Serve with the vegetables and drizzle the gravy (or just pan juices) over the top.
