Here’s a simple and flavorful Slow-Cooked Pork Roast recipe — tender, juicy, and perfect for shredding or serving as slices.
🥩 Slow-Cooked Pork Roast
🛒 Ingredients
- 3–4 lb pork shoulder or pork butt
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for extra flavor)
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 1 cup chicken broth or apple cider
- Optional: 2 tablespoons brown sugar or honey for sweetness
- Optional herbs: rosemary, thyme, or bay leaves
👩🍳 Instructions
1️⃣ Prep the Pork
- Pat the pork dry with paper towels.
- Rub with salt, pepper, garlic powder, and smoked paprika.
- Optional: heat olive oil in a skillet and sear the pork 2–3 minutes per side for extra flavor (not required).
2️⃣ Layer the Slow Cooker
- Place sliced onion and garlic at the bottom of the slow cooker.
- Put the pork on top.
- Pour in broth or apple cider.
- Add brown sugar or honey if using, and toss in herbs.
3️⃣ Cook Low and Slow
- Low setting: 8–10 hours
- High setting: 4–6 hours
- Pork is done when it’s fork-tender and easily pulls apart.
4️⃣ Finish and Serve
- Remove pork and let rest 10 minutes.
- Shred with two forks or slice.
- Optional: strain juices from the slow cooker and simmer to make a sauce or gravy.
🔥 Tips for Juicy Pork
- Don’t lift the lid frequently — it lets heat escape.
- For extra flavor, rub a little mustard on the pork before adding spices.
- Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.
I can also give a sweet-and-spicy variation with apple and chili that turns this into a pulled-pork style dish perfect for sandwiches. Do you want that version?
