This slow cooker pork shoulder comes out tender, flavorful, and juicy, with about 10 minutes of hands-on time. It’s slowly braised with hearty vegetables in a savory broth with cider vinegar, soy sauce, maple syrup, mustard, and herbs.
Also try quicker-cooking recipes like my pork loin roast (or this Instant Pot pork loin for another oven-free option).
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Juicy Crock Pot Pork Shoulder Recipe
As much as I love traditional braised pork shoulder and pork roast recipes, I’ll often turn to my Instant Pot or crock pot when I don’t feel like switching on the oven to cook a whole pork roast. This slow cooker pork shoulder takes minutes to prep. Just add seasoned, seared pork shoulder to the slow cooker with a few stewing veggies, whisk up the cooking sauce, and hit go.Â
Slow cooking in the crock pot lets those flavors soak into every inch of the pork, without heating the whole kitchen. By the time it’s ready, this savory pork shoulder with gravy is just begging for a side of dinner rolls!
Why Cook Pork Shoulder in a Slow Cooker?
Pork shoulder is one of my all-time favorite cuts for the slow cooker. It’s the same cut I use for slow cooker pulled pork and kalua pork. I love how tender and juicy it gets, with very little effort on my part. Here’s why this slow cooker recipe is a must-make:
- Extra juicy results. Braising for long hours over low heat melts the fat, making the pork super juicy, rich, and fall-apart-tender.
- Cook the veggies in the same pot. The crock pot turns this pork recipe into a one pot dinner, complete with soft potatoes, carrots, and savory onions that cook right in the sauce.
- Unbeatable flavor. The combination of tangy cider vinegar, soy sauce, Dijon, and maple syrup brings out the very best flavor in the pork.Â
- Rich homemade gravy. Best of all, you’ll thicken those delectable cooking juices to make the most delicious, easy gravy. Again, right in the crock pot!
Ingredients You Will Need
These are the ingredients I use to make the best pork shoulder in the slow cooker or crock pot. Scroll for the recipe card with the complete ingredients, measurements, and recipe details.
- Pork Shoulder – I use a 4-pound boneless pork shoulder roast. This cut is also called a Boston butt. Look for a shoulder with good marbling (fat = flavor!). Save other cuts, like pork belly, for porchetta.
- Seasonings – Salt and freshly ground pepper mixed with garlic powder and onion powder for the spice rub.
- Onion, Celery, and Garlic – Create an aromatic base for the cooking liquid. Thinly slice the onions, chop the celery, and mince the garlic.
- Potatoes and Carrots – Slow-cooking vegetables that build the flavors and make this an all-in-one meal. I use Yukon Gold potatoes, but russets or baby potatoes also work well. Cut larger potatoes in half, and cut the carrots into 1-inch chunks.
- Chicken Broth – I prefer to cook with low-sodium chicken stock or broth.
- Apple Cider Vinegar – White or red wine vinegar is a good alternative.
- Soy Sauce – You could also use Worcestershire sauce here.
- Maple Syrup – If you don’t have maple syrup, substitute another sweetener, like honey or brown sugar.
- Dijon Mustard – Yellow mustard, whole grain, or spicy brown mustard is fine to use, too.
- Dried Rosemary and Thyme – You’re welcome to use fresh herbs instead. You’ll need approximately three times as much fresh as dried.
- Cornstarch – Whisked with equal parts water to make a slurry that you’ll use to thicken the leftover cooking liquid into a gravy.
Should I Leave the String On My Pork Shoulder?
Yes. If your pork shoulder is tied with twine, leave it on while you sear it and cook it. The string helps the pork hold its shape. It’ll also be easier to remove the pork from the cooking liquid when you’re making the gravy. You can snip off the string when it’s time to slice and serve.
Recipe Notes and Tips
- Cook on LOW. While I do give you the option to cook on High, cooking low and slow is best. It lets the collagen and connective tissue in the pork break down slowly. Your pork shoulder will be more tender as a result.
- Don’t skip the sear. Searing brings out the flavor in the pork, and deglazing allows you to incorporate the stuck-on, flavorful bits from the pan into the cooking liquid.
- Save the cooking juices. That’s where all the flavor is. I’ll show you how to turn the leftover cooking liquid into the most delicious pork gravy.
- Pork shouldn’t be tough. If the pork doesn’t come apart easily with a fork, that’s a sign that it needs more time in the slow cooker.
- Let it rest. Shredded pork absorbs more flavor and is juicier if you let it rest in the cooking liquid for a few minutes before serving.
- Add apples. I love pork and apples together, so I’ll sometimes drop chopped apples into the slow cooker in the last 30 minutes of cooking time so that they soften. I recommend firm, sweet-tart apples like Granny Smith, Braeburn, or Honeycrisp. McIntosh will work, too, though they’ll break down more in the sauce.
What to Serve With Pork Shoulder
This pot roast-style pork shoulder comes out of the slow cooker ready to serve with a side of tender vegetables and gravy. It doesn’t need much else! I’ll serve it with Texas Roadhouse rolls for sopping up the extra sauce. These are more ideas:
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For the slow cooker base:
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Season the pork. Pat the pork dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Rub the spices all over the pork.
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Sear the pork. Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the skillet on all sides until nicely browned. Remove the pork from the skillet and deglaze the skillet with water, scraping any browned bits. You will add this to your slow cooker liquids.
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Prepare the slow cooker base. Add onion, garlic, celery, potatoes, and carrots. Place the seared pork on top.
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Prepare the cooking liquid. Combine all liquid ingredients in a bowl. Add the deglazing liquid from the skillet and whisk to combine. Pour the mixture over the pork.
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Cook. Cook the pork shoulder on LOW for 9-10 hours. You can cook it at a HIGH setting for 6-7 hours, but the LOW heat is better.
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Make the gravy. Remove the pork and veggies from the slow cooker and transfer them onto a large plate. Whisk the cornstarch and water in a bowl to make a slurry, then stir it into the slow cooker. Cover the slow cooker and cook for 10-15 minutes on HIGH or until the gravy thickens.
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Serve. Pour the gravy over the pork and veggies and serve.
- I recommend cooking the pork shoulder on the LOW setting because the collagen in the pork will break down better, and the pork will be more tender.
- Freshly shredded pork will absorb more flavor if rested in the cooking juices for a few minutes before serving.
- For the best flavor, don’t skip searing the pork before slow cooking.
Serving: 14ounces | Calories: 434kcal | Carbohydrates: 25g | Protein: 55g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1318mg | Potassium: 1458mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9483IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Slow Cooker Pork Shoulder
This easy pork dinner looks and tastes like you spent hours in the kitchen, but really, you’ll leave the work to your slow cooker. I do recommend searing the pork before slow cooking. Not only does it create an attractive golden crust, but said crust seals in the juices and makes the pork extra flavorful.
- Season the pork. Begin by mixing up the spices for the pork rub. Pat the pork shoulder dry with paper towels, then rub the seasonings all over.Â
- Sear it. Next, sear the pork shoulder in an oiled skillet over medium-high heat so it’s browned on all sides. Afterward, remove the pork and add a splash of water (or dry white wine) to deglaze the pan. Scrape up any browned bits. All that flavor is going into your cooking liquids!
- Make the base. Meanwhile, arrange the onion, garlic, celery, potatoes, and carrots in the bottom of the slow cooker. Nestle the seared pork shoulder on top of the veggies.
- Add the liquid. Add the deglazing juices from the skillet to a bowl with the other liquid ingredients. Whisk that together and pour everything over the pork and veggies in the slow cooker.
- Cook. Cook the pork on Low for 9-10 hours. I always recommend cooking this recipe on Low if you can, as the results will be more tender. That being said, if you’re really pressed for time, you can cook the pork shoulder on High for 6-7 hours instead.
- Make the gravy. Once the cooking time is up, move the pork and veggies to a serving pan or plate. Whisk the cornstarch with water, and then stir the slurry into the juices left over in the slow cooker. Close the lid and let that cook and thicken for 10-15 minutes on High. Then, pour the gravy over the pork and enjoy.
How Do I Know When Pork Shoulder Is Done?
The most important thing is temperature. Most pork is safely cooked at an internal temperature of 145ºF, which is ideal if you’re slicing it. For fall-apart, shreddable pork shoulder, the sweet spot is closer to 190ºF-205ºF. Use an instant-read thermometer to check. Or, do a fork test. If your pork isn’t easy to pull apart with a fork, it needs to cook longer.
Storing and Reheating Leftovers
- Refrigerate. Refrigerate pork shoulder with the veggies and gravy in an airtight container.
- Reheat leftovers within 3-4 days. Use the oven or the microwave. If you reheat the pork shoulder in the oven, cover it with foil to keep it moist.
- Freeze. I recommend freezing the pork shoulder without the vegetables when possible. The veggies can change texture when they’re thawed. Store the pork in an airtight container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating.
