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Slow Cooker Pork Roast

Slow cooker pork roast made with a quick sear and Low-and-slow cooking for pull-apart tender pork bathed in savory pan juices. Crockpot pork roast is set and forget, then shredded into juicy shreds for serving over mashed potatoes or rice.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder or butt
  • 3.5 lb pork shoulder or butt Use 3–4 lb; adjust seasonings to taste.
Seasonings and aromatics
  • salt To taste; season generously on all sides.
  • pepper To taste; season generously on all sides.
  • garlic powder To taste; season generously on all sides.
  • smoked paprika To taste; season generously on all sides.
  • 1 tbsp olive oil For searing in a skillet.
  • 1 onion 1 large, sliced.
  • 4 clove garlic 4 cloves, minced (or to taste).
  • 1 cup chicken broth For braising juices.
  • 2 tbsp Worcestershire sauce For savory depth.
  • 1 tbsp soy sauce For umami balance.
  • 2 fresh rosemary 2 sprigs.
  • 2 fresh thyme 2 sprigs.
Serving suggestion
  • mashed potatoes or rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and sear the pork
  1. Season pork shoulder or butt generously on all sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear pork on all sides until browned, about 2–3 minutes per side.
Slow-cook
  1. Place sliced onion and minced garlic in the bottom of the slow cooker, then set the seared pork on top.
  2. Combine chicken broth, Worcestershire sauce, and soy sauce, then pour around the pork.
  3. Add rosemary and thyme to the slow cooker so the pork braises in the aromatics.
  4. Cook on Low 8–10 hours or High 4–5 hours until pork shreds easily, keeping the lid closed during cooking.
Shred and serve
  1. Shred the pork with two forks, then toss it with the juices in the slow cooker until evenly coated.
  2. Serve the shredded pork over mashed potatoes or rice.

Notes

Pro tip: Don’t skip the sear—browning the pork shoulder adds color and deeper savory flavor to the juices. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until hot. Freezing is yes—freeze shredded pork with juices up to 3 months and thaw in the fridge. For a lower-sodium option, use low-sodium chicken broth and reduce added salt while keeping the Worcestershire/soy adjusted to taste.