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Slow Cooker Pork Shoulder Roast

This slow cooker pork shoulder roast is seasoned, seared, and cooked with potatoes, carrots, and herbs until fork-tender. Serve it with a homemade gravy made from the flavorful cooking juices.

Prep Time40

Cook Time8

Total Time8 40

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 360kcal

Author: Davinah

Equipment

Slow Cooker
Large Skillet
Saucepan

Ingredients

For the Pork Shoulder Roast

4 lb pork shoulder boneless
5 ½ tbsp Pork Chop Seasoning homemade, click for my recipe
2 tbsp Avocado oil or Olive Oil

For the Braising Liquid

1 large yellow onion cut into thick wedges
5 cloves garlic smashed
1 cup chicken broth
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
3 sprigs fresh rosemary
4 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves

For the Vegetables

1 lb baby potatoes halved or quartered if large
1 lb carrots cut into ½-inch rounds or half-moons

For the Gravy and Serving

3 tbsp cornstarch
3 tbsp cold water
fresh parsley chopped, for serving

Instructions

Prepare the pork: Pat the pork shoulder dry with paper towels and trim excess surface fat. Season all sides with the pork chop seasoning, pressing it into the meat.
Sear the roast: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the pork for 4–5 minutes per side, including the ends, until deeply browned. Transfer to the slow cooker.
Start slow cooking: Add the onion and garlic around the pork. Pour in the chicken broth, apple cider vinegar, and Dijon mustard. Add the rosemary, thyme, and bay leaves. Cover and cook on LOW for 3 hours.
Add the vegetables: Arrange the potatoes and carrots around the roast, nestling them into the cooking liquid. Flip the roast, cover, and continue cooking on LOW.
Check for tenderness: Start checking after 6 hours of total cooking time. The pork is ready when a fork slides in and twists easily, but the roast still lifts out in one piece. A 4 lb roast generally takes 7–8 hours. If needed, continue cooking and check every 30 minutes.
Remove the roast and vegetables: Transfer the pork to a cutting board, tent loosely with foil, and rest for 15 minutes. Remove the vegetables with a slotted spoon. Strain the cooking liquid into a saucepan, discarding the herb stems and bay leaves. Let stand for 5 minutes, then skim off excess fat.
Make the gravy: Bring the cooking liquid to a simmer. Whisk the cornstarch and cold water together until smooth, then stir into the saucepan. Simmer for 3–4 minutes, whisking, until thickened. Taste and adjust the seasoning if needed.
Serve: Separate the pork into large, fork-tender pieces. Arrange with the potatoes and carrots, spoon the gravy over the top, and garnish with parsley.

Notes

Searing: For a quicker option, sear just the two largest sides of the pork. Browning all sides gives the roast a deeper flavor.
Adjusting the gravy: If too thin, add another tablespoon of cornstarch mixed with a tablespoon of cold water. If too thick, add a little warm broth.

Nutrition