Slow Cooker Pork

Tender, juicy pork slowly cooked with garlic, herbs, onion, and a savory broth. This easy version is inspired by classic slow-cooker pork shoulder recipes, where low-and-slow cooking makes the meat fall-apart tender.

Ingredients

• 3–4 lb (1.4–1.8 kg) boneless pork shoulder
• 2 tbsp olive oil
• 1 large onion, sliced
• 5 cloves garlic, minced
• 1 cup chicken broth
• ½ cup apple juice or dry white wine
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp apple cider vinegar
• Optional: 2 carrots, cut into chunks

Instructions

1. Prepare the pork: Pat the pork shoulder dry with paper towels. Rub it all over with salt, black pepper, oregano, thyme, and smoked paprika.
2. Sear the pork: Heat olive oil in a large skillet over medium-high heat. Brown the pork on all sides for about 3–4 minutes per side. Searing is optional but adds extra flavor.
3. Layer the slow cooker: Place the sliced onion and carrots in the bottom of the slow cooker. Add the garlic and bay leaves.
4. Add the pork: Place the seared pork shoulder on top of the vegetables.
5. Make the cooking liquid: Whisk together chicken broth, apple juice or wine, Worcestershire sauce, Dijon mustard, and apple cider vinegar. Pour around the pork.
6. Slow cook: Cover and cook on LOW for 7–8 hours, or until the pork is very tender and easily pulls apart with a fork. Slow-cooker pork shoulder commonly takes about 6–8 hours on low depending on size and cooker.
7. Shred: Transfer the pork to a plate and let it rest for about 10 minutes. Shred with two forks.
8. Finish: Return the shredded pork to the cooking juices and gently toss. Stir in fresh parsley and rosemary.
9. Serve: Spoon the tender pork onto a serving platter and drizzle with some of the flavorful cooking juices.

🍽️ Serving Ideas

Serve with:

• Mashed potatoes
• Roasted potatoes
• Steamed green beans
• Coleslaw
• Crusty bread
• Rice or roasted vegetables

Prep Time: 15 minutes
Cook Time: 7–8 hours
Servings: 6–8