Slow Cooker Pork Shoulder Roast
The hardest part of this recipe is to remember to defrost and season your roast a couple days in advance. When you’re ready to eat it, just pop the pork and some chopped aromatics in your slow cooker and your dinner cooks while you’re at work (or while you’re sleeping)!
Servings: 4
Ingredients
- 2½ pounds tied boneless pork shoulder roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2-4 tablespoons Chili Con Carne Seasoning or your favorite dry rub
- 4 large carrots cut into ½-inch slices
- 2 medium onions thinly sliced
Instructions
- Dry off your pork roast with some paper towels and season it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
- Place the roast in a gallon sized Ziploc bag, squeeze out all the air, and stick it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
- When you're ready to cook your roast, throw your chopped carrots and onions into your slow cooker and toss everything with salt and pepper.
- Place the roast (and collected juices) on top of the vegetables, cover it with a lid, and cook the pork on low for 8-10 hours.
- When the roast is finished cooking, preheat your broiler. Place the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and brown it for about 2 minutes on each side.
- Once you're done roasting your pork, cut the binding on the roast and plate it with the carrots, onions, and gravy. Use two forks to shred the meat.
Nutrition
Calories: 323kcal | Carbohydrates: 16g | Protein: 36g | Fat: 13g | Fiber: 6g | Sugar: 6g