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Slow Cooker Pork Roast

Slow cooker pork roast that turns into pull-apart tender shreds in savory pan juices. Sear for deep flavor, then set it in the crockpot until fork-tender for easy, set-and-forget pork.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pork roast and seasonings
  • 3.5 lb pork shoulder or butt Use pork shoulder or pork butt for the most tender, shred-friendly texture.
  • 1 salt Season generously; the exact amount depends on roast size.
  • 1 pepper Freshly ground if possible.
  • 1 garlic powder Season all sides evenly.
  • 1 smoked paprika Add color and a mild smoky flavor.
Aromatics and sauce base
  • 1 tbsp olive oil Used for browning before slow cooking.
  • 1 onion Slice into thin rings for sweet flavor while it cooks down.
  • 4 clove garlic Minced for quick infusion.
  • 1 cup chicken broth Provides the cooking liquid and keeps the roast moist.
  • 2 tbsp Worcestershire sauce Adds savory depth to the juices.
  • 1 tbsp soy sauce Boosts umami in the braising liquid.
  • 2 fresh rosemary Use sprigs; remove before shredding if you prefer.
  • 2 fresh thyme Use sprigs; remove before serving if desired.
Serving suggestion
  • 1 mashed potatoes or rice Serve shredded pork over mashed potatoes or rice to catch the juices.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season the pork
  1. Season pork roast generously on all sides with salt, pepper, garlic powder, and smoked paprika.
  2. Let the seasoned pork rest while you heat the skillet (about 5 minutes) so the spices adhere before searing.
Sear for color and 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, turning as needed for even color.
Build the slow cooker base
  1. Place sliced onion and garlic in the bottom of the slow cooker, then set the seared pork on top.
  2. Combine chicken broth, Worcestershire sauce, and soy sauce and pour around the pork.
  3. Add rosemary and thyme over and around the pork so the herbs perfume the cooking liquid.
Slow cook until fork-tender
  1. Cook on Low 8–10 hours or High 4–5 hours, until pork shreds easily when pressed with a fork.
  2. When done, tilt a spoon near the pork to check the juices: they should be bubbling gently and look glossy, not watery.
Shred and serve
  1. Shred the pork with two forks, pulling into tender shreds.
  2. Toss the shredded pork with the juices in the slow cooker until evenly coated.
  3. Serve over mashed potatoes or rice, spooning extra pan juices on top.

Notes

Pro tip: If the pork isn’t shredding easily at the end of the recommended time, cook 30–60 minutes longer so the connective tissue fully breaks down. Refrigerate leftovers in a sealed container up to 4 days; reheat gently with a splash of juices. Freezing is yes—freeze shredded pork with juices up to 3 months and thaw in the fridge overnight. For a lighter option, serve the pulled pork over cauliflower mash instead of mashed potatoes or rice.