Go Back
–+ servings
Print
Juicy shredded pork shoulder in a slow cooker with herbs and sauce

Slow Cooker Pork Shoulder Recipe

Course Main Course
Cuisine American
Keyword crock pot, crockpot pork recipe, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 8

Ingredients

  • 5 lb pork shoulder also called pork butt, trimmed of excess fat
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 cup chicken broth or stock
  • ½ cup apple cider vinegar or apple juice
  • ¼ cup soy sauce or Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Optional: ½ teaspoon cayenne pepper for heat
  • Fresh herbs or barbecue sauce for serving

Instructions

  1. In a small bowl, mix together the smoked paprika, chili powder, cumin, salt, pepper, oregano, and brown sugar to make a dry rub.
  2. Pat the pork shoulder dry with paper towels and coat it evenly with the spice mixture, pressing it into the meat.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides for 2–3 minutes per side, until browned.
  4. Place the sliced onion and minced garlic in the bottom of your slow cooker. Set the seared pork shoulder on top.
  5. Pour in the chicken broth, apple cider vinegar, and soy sauce (or Worcestershire sauce).
  6. Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is very tender and easily shreds with a fork.
  7. Remove the pork from the slow cooker and shred it using two forks. Skim off excess fat from the cooking liquid, then return the shredded meat to the pot and mix with the juices.
  8. Serve warm with fresh herbs, over rice, in tacos, or with your favorite barbecue sauce.

Slow Cooker Tips

  1. Set your slow cooker to low for the best results. Cooking on low heat allows the fat and connective tissue to break down slowly.
  2. The pork shoulder will generally take 8 to 10 hours on low or 5 to 7 hours on high.
  3. Check for tenderness by poking the meat with a fork near the end. It should pull apart easily.
  4. Avoid opening the lid too often, as this lets heat escape and can increase cooking time.
  5. If your slow cooker has a warm setting, use it once you remove the pork to keep it ready to serve without drying out.