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Slow Cooker Pork Roast

Slow cooker pork roast that turns into pull-apart tender shreds, simmered in savory pan juices for a crockpot Sunday dinner feel. This set-and-forget pork roast is browned first, then cooked low and slow until it shreds easily with a fork.
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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 lb pork shoulder or butt Use 3–4 lb total.
Seasonings
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
  • 0.25 smoked paprika To taste.
Cooking base
  • 1 tbsp olive oil
  • 1 onion 1 large, sliced.
  • 4 garlic 4 cloves, minced.
  • 1 cup chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 fresh rosemary 2 sprigs.
  • 2 fresh thyme 2 sprigs.
Serving
  • 1 mashed potatoes or rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season the pork
  1. Season pork shoulder or butt generously on all sides with salt, pepper, garlic powder, and smoked paprika.
  2. Pat the seasoning in so it adheres before searing.
Sear for flavor
  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. 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 pork on top.
  2. Combine chicken broth, Worcestershire sauce, and soy sauce and pour around the pork.
  3. Add rosemary and thyme to the slow cooker so the aromatics infuse the juices.
  4. Cook on Low 8–10 hours or High 4–5 hours until the pork shreds easily.
Shred and serve
  1. Shred the pork with two forks, then toss it with the juices in the slow cooker.
  2. Serve the tender shredded pork over mashed potatoes or rice.

Notes

For maximum pull-apart texture, use pork shoulder or butt with a visible fat cap and keep the lid closed during the first hours of cooking. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of juices. Freezing is yes—freeze shredded pork with some juices for up to 2 months and thaw in the fridge overnight. For a gluten-free option, use a gluten-free Worcestershire sauce and gluten-free soy sauce if needed.