Unleash your slow cooker’s potential with these 18 mouthwatering pork shoulder recipes! Perfect for busy home cooks, these dishes promise fall-apart tender meat with minimal effort. From classic comfort food to exciting new twists, you’ll find inspiration for every occasion. Get ready to transform simple ingredients into unforgettable meals—your family will be begging for seconds. Dive in and discover your new favorite recipe!
Honey Garlic Slow Cooker Pork Shoulder
Unlock tender, flavorful pork with minimal effort using your slow cooker. This honey garlic pork shoulder transforms budget-friendly meat into a sweet-savory masterpiece that practically cooks itself while you go about your day. You’ll appreciate how the simple ingredients meld into something truly special.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork and base:
– 4 lb pork shoulder roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the sauce:
– ½ cup honey
– ⅓ cup soy sauce
– ¼ cup ketchup
– 6 garlic cloves, minced
– 1 tbsp apple cider vinegar
– 1 tsp dried oregano
For thickening (optional):
– 2 tbsp cornstarch
– 3 tbsp cold water
Instructions
1. Pat the 4 lb pork shoulder roast completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the pork all over with 1 tsp kosher salt and ½ tsp black pepper.
4. Sear the pork in the hot oil for 3-4 minutes per side until deeply browned, using tongs to turn it.
5. Transfer the seared pork to your slow cooker insert.
6. In a medium bowl, whisk together ½ cup honey, ⅓ cup soy sauce, ¼ cup ketchup, 6 minced garlic cloves, 1 tbsp apple cider vinegar, and 1 tsp dried oregano until smooth.
7. Pour the sauce mixture evenly over the pork in the slow cooker.
8. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork.
9. Carefully transfer the cooked pork to a cutting board, leaving the sauce in the slow cooker.
10. Use two forks to shred all the pork, discarding any large fat pieces.
11. For a thicker sauce, whisk 2 tbsp cornstarch with 3 tbsp cold water in a small bowl until smooth.
12. Stir the cornstarch slurry into the sauce in the slow cooker, then cook on HIGH for 15 minutes until thickened.
13. Return the shredded pork to the slow cooker and stir to coat completely with the thickened sauce.
Our honey garlic pork shoulder emerges incredibly tender with a perfect balance of sweet and savory flavors. The meat practically melts in your mouth, coated in that glossy, sticky sauce. Try serving it over mashed potatoes, in tacos with slaw, or on toasted buns for pulled pork sandwiches that will disappear quickly.
Smoky BBQ Slow Cooker Pulled Pork
Gathering around the slow cooker for tender, smoky pulled pork is one of the easiest ways to feed a crowd with minimal effort. This recipe breaks down the process into simple, foolproof steps that yield perfectly shredded meat infused with barbecue flavor. Let’s walk through each stage together to ensure your success.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork:
– 4 pounds pork shoulder, trimmed of excess fat
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
For the sauce:
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 teaspoon liquid smoke
For serving:
– 8 hamburger buns
Instructions
1. Pat the 4 pounds of pork shoulder completely dry with paper towels to help the seasoning adhere better.
2. In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
3. Rub the seasoning mixture evenly over all sides of the pork shoulder.
4. Place the seasoned pork shoulder into a 6-quart slow cooker.
5. In a medium bowl, whisk together 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, and 1 teaspoon liquid smoke until smooth.
6. Pour the sauce mixture over the pork shoulder in the slow cooker, ensuring it coats the top and sides.
7. Cover the slow cooker with its lid and cook on LOW heat for 8 hours (480 minutes).
8. After 8 hours, carefully remove the lid and check that the pork shreds easily with two forks; if not, cook for an additional 30 minutes.
9. Transfer the cooked pork shoulder to a large cutting board, reserving the liquid in the slow cooker.
10. Use two forks to shred all the pork into bite-sized pieces, discarding any large fat pieces.
11. Return the shredded pork to the slow cooker and stir it into the reserved cooking liquid.
12. Toast 8 hamburger buns in a 350°F oven for 5 minutes until lightly golden.
13. Spoon the saucy pulled pork onto the toasted buns and serve immediately.
Zesty and tender, this pulled pork boasts a perfect balance of smoky depth from the paprika and liquid smoke with a tangy-sweet sauce that soaks into every strand. The low-and-slow cooking renders the pork shoulder incredibly juicy, making it ideal for piling high on buns or even using as a topping for loaded nachos or baked potatoes.
Cuban Mojo Slow Cooker Pork Roast
Often, the best meals are the ones that practically cook themselves while you go about your day. Our Cuban Mojo Slow Cooker Pork Roast does just that, transforming a humble pork shoulder into a tender, flavor-packed masterpiece with minimal hands-on effort. Let’s walk through the simple, methodical process to achieve that perfect pull-apart texture and vibrant citrus-garlic mojo sauce.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the Pork Roast:
– 1 (4 to 5 pound) boneless pork shoulder roast
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
For the Mojo Sauce:
– 1 cup fresh orange juice
– 1/2 cup fresh lime juice
– 8 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1/2 cup chopped fresh cilantro
Instructions
1. Pat the 4 to 5 pound boneless pork shoulder roast completely dry with paper towels.
2. Rub the entire surface of the pork roast with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned pork roast in the hot skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms on all sides.
5. Transfer the seared pork roast to the insert of a 6-quart or larger slow cooker.
6. In a medium bowl, whisk together 1 cup of fresh orange juice, 1/2 cup of fresh lime juice, 8 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin until fully combined.
7. Pour the mixed mojo sauce evenly over the pork roast in the slow cooker.
8. Cover the slow cooker with its lid and cook on the LOW setting for 8 hours.
9. After 8 hours, carefully remove the lid and use two forks to shred the pork roast completely in the slow cooker.
10. Stir the shredded pork to coat it evenly with the cooking juices and sauce.
11. Stir in 1/2 cup of chopped fresh cilantro until just incorporated.
Delightfully tender, the pork shreds effortlessly after its long, slow braise, soaking up the bright, garlicky mojo sauce. Serve it piled high on warm tortillas for tacos, over a bed of cilantro-lime rice, or stuffed into crusty rolls for a phenomenal sandwich. The balance of tangy citrus and savory garlic makes every bite incredibly vibrant and satisfying.
Balsamic Glazed Slow Cooker Pork Shoulder
Picture this: a chilly winter evening where your slow cooker does all the heavy lifting, transforming a humble pork shoulder into a succulent, tangy-sweet masterpiece. Perfect for busy weeknights or cozy gatherings, this hands-off recipe delivers restaurant-quality flavor with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
- For the pork:
- 1 (4-pound) boneless pork shoulder roast
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- For the balsamic glaze:
- 1 cup balsamic vinegar
- ½ cup honey
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
Instructions
- Pat the pork shoulder completely dry with paper towels to ensure a good sear.
- Season all sides of the pork evenly with the kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Sear the pork shoulder for 3-4 minutes per side until a deep golden-brown crust forms.
- Transfer the seared pork shoulder to the insert of a 6-quart slow cooker.
- In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, and dried rosemary until fully combined.
- Pour the balsamic mixture evenly over the pork shoulder in the slow cooker.
- Cover the slow cooker and cook on the LOW setting for 8 hours until the pork is fork-tender and easily shreds.
- Carefully transfer the cooked pork shoulder to a cutting board, leaving the liquid in the slow cooker.
- Use two forks to shred the pork into bite-sized pieces, discarding any large fat pockets.
- Skim excess fat from the surface of the cooking liquid in the slow cooker using a spoon.
- Pour the defatted cooking liquid into a small saucepan and bring to a simmer over medium heat.
- Simmer the liquid for 10-15 minutes, stirring occasionally, until it reduces by half and thickens to a glaze consistency.
- Toss the shredded pork with the reduced balsamic glaze until evenly coated.
Unbelievably tender, the pork shreds effortlessly, each strand coated in a glossy, sticky-sweet glaze with a sharp balsamic tang. Serve it piled high on soft brioche buns for sandwiches, over creamy polenta to soak up the sauce, or alongside roasted vegetables for a complete, comforting meal.
Asian-Inspired Garlic Ginger Pork Shoulder
Haven’t you ever wished for a dish that’s both deeply flavorful and surprisingly simple to prepare? This Asian-inspired garlic ginger pork shoulder delivers just that, transforming a humble cut into a tender, aromatic masterpiece with a few key ingredients and a methodical approach. Let’s walk through it step-by-step, ensuring success even if you’re new to slow-cooking.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the Pork:
– 4 lb pork shoulder roast
– 1 tbsp vegetable oil
For the Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup honey
– 2 tbsp minced fresh ginger
– 6 cloves garlic, minced
– 1 tsp red pepper flakes
Instructions
1. Pat the 4 lb pork shoulder roast completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork shoulder on all sides until deeply browned, about 4-5 minutes per side.
4. Transfer the seared pork shoulder to a slow cooker.
5. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp minced fresh ginger, 6 cloves minced garlic, and 1 tsp red pepper flakes until fully combined.
6. Pour the sauce mixture evenly over the pork shoulder in the slow cooker.
7. Cover the slow cooker and cook on low heat for 8 hours, until the pork is fork-tender and easily shreds.
8. Carefully transfer the cooked pork shoulder to a cutting board, letting it rest for 10 minutes.
9. Shred the pork using two forks, discarding any large pieces of fat.
10. Return the shredded pork to the slow cooker and stir to coat thoroughly with the sauce.
11. Serve the pork immediately while hot.
Oozing with savory-sweet juices, the pork shreds into impossibly tender strands that soak up the bold garlic-ginger sauce. Try piling it high on steamed rice with a sprinkle of green onions, or stuff it into warm tortillas for a fusion twist that highlights its sticky, aromatic depth.
Maple and Mustard Slow Cooker Pork Shoulder
This slow cooker pork shoulder transforms humble ingredients into a sweet-savory masterpiece with minimal effort. Through a methodical approach, you’ll layer flavors that meld together during the long, gentle cooking process, resulting in tender, pull-apart meat that’s perfect for busy weeknights or casual gatherings.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork and seasoning:
– 1 (4-5 lb) boneless pork shoulder roast
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 2 tablespoons olive oil
For the sauce:
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 1/4 cup whole-grain mustard
– 3 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
Instructions
1. Pat the pork shoulder completely dry with paper towels. 2. Rub the salt and black pepper evenly over the entire surface of the pork. 3. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 4. Carefully place the seasoned pork in the hot skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms. 5. Transfer the seared pork to the insert of a 6-quart or larger slow cooker. 6. In a medium bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, apple cider vinegar, and smoked paprika until fully combined. 7. Pour the sauce mixture evenly over the pork in the slow cooker. 8. Cover the slow cooker with its lid and cook on LOW heat for 8 hours. 9. After 8 hours, carefully remove the lid and use two forks to shred the pork directly in the slow cooker, mixing it with the accumulated juices. 10. Let the shredded pork rest in the warm cooker for 15 minutes to allow the flavors to fully absorb.
Just before serving, the pork will be incredibly tender and shred easily with a gentle pull. The maple provides a subtle sweetness that perfectly balances the tangy, sharp notes from the mustards, creating a complex flavor profile. For a creative twist, pile the pork onto toasted brioche buns with a quick cabbage slaw, or serve it over creamy polenta to soak up every bit of the rich sauce.
Spicy Chipotle Slow Cooker Pulled Pork
Gathering around the slow cooker for a hands-off meal is one of my favorite ways to enjoy a flavorful dinner without the fuss. This Spicy Chipotle Pulled Pork is the perfect project for a busy day, transforming a simple pork shoulder into tender, smoky shreds with just a few minutes of prep. Let’s walk through each step together to ensure your success.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the Pork Rub:
– 1 (4-pound) boneless pork shoulder
– 1 tablespoon kosher salt
– 2 teaspoons black pepper
– 1 teaspoon garlic powder
For the Sauce:
– 1 cup low-sodium chicken broth
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 2 tablespoons Worcestershire sauce
– 2-3 chipotle peppers in adobo sauce, minced (about 2 tablespoons)
– 1 tablespoon adobo sauce from the can
– 1 teaspoon ground cumin
Instructions
1. Pat the 4-pound pork shoulder completely dry with paper towels to help the seasoning adhere.
2. In a small bowl, combine 1 tablespoon kosher salt, 2 teaspoons black pepper, and 1 teaspoon garlic powder to create the rub.
3. Rub the seasoning mixture evenly over all sides of the pork shoulder.
4. Place the seasoned pork shoulder into a 6-quart slow cooker.
5. In a medium bowl, whisk together 1 cup low-sodium chicken broth, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, the minced chipotle peppers, 1 tablespoon adobo sauce, and 1 teaspoon ground cumin until smooth.
6. Pour the sauce mixture over the pork shoulder in the slow cooker, ensuring it surrounds the meat.
7. Cover the slow cooker with its lid and cook on LOW heat for 8 hours. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
8. After 8 hours, carefully remove the lid. The pork should be fork-tender and easily pull apart.
9. Using two forks, shred the pork directly in the slow cooker, mixing it with the accumulated juices. Tip: For extra tenderness, let the shredded pork sit in the warm cooker for 15-20 minutes to absorb more flavor.
10. If the sauce seems too thin, transfer the shredded pork and juices to a large skillet and simmer over medium heat for 5-10 minutes until slightly reduced. Tip: Skim off any excess fat from the surface with a spoon for a cleaner sauce.
Allowing the pork to rest after shredding deepens the smoky chipotle flavor, while the slow cooking yields incredibly tender, juicy strands that hold the sauce beautifully. Pile it high on toasted buns with a crisp coleslaw, or try it over nachos for a fun twist that highlights the spicy, tangy sauce.
Herb-Crusted Slow Cooker Pork Shoulder Roast
Haven’t you ever wished for a tender, flavorful pork roast that practically cooks itself? This herb-crusted slow cooker version delivers just that—a hands-off, succulent main dish perfect for busy weeknights or relaxed gatherings. Let’s walk through each simple step together to ensure your roast turns out perfectly every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the crust:
– 1 (4-5 lb) boneless pork shoulder roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tbsp dried rosemary
– 1 tbsp dried thyme
– 3 cloves garlic, minced
For the slow cooker:
– 1 cup low-sodium chicken broth
– 1 large yellow onion, sliced into 1/2-inch rings
Instructions
1. Pat the 4-5 lb pork shoulder roast completely dry with paper towels to help the crust adhere.
2. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
3. In a small bowl, combine 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp dried rosemary, 1 tbsp dried thyme, and 3 cloves minced garlic.
4. Press the herb mixture firmly onto all sides of the oiled roast to form a crust.
5. Place 1 large sliced yellow onion in an even layer at the bottom of a 6-quart slow cooker.
6. Pour 1 cup low-sodium chicken broth over the onions.
7. Set the herb-crusted roast on top of the onion layer.
8. Cover the slow cooker with its lid and cook on LOW heat for 8 hours (480 minutes).
9. After 8 hours, insert an instant-read thermometer into the thickest part of the roast; it should read 195°F for pull-apart tenderness.
10. Carefully transfer the roast to a cutting board and let it rest for 15 minutes before shredding or slicing.
11. Strain the cooking liquid from the slow cooker, skim off excess fat, and serve it alongside the pork as au jus.
Glistening with savory herbs and fall-apart tender, this roast boasts a crispy exterior that gives way to juicy, garlic-infused meat. Serve it shredded on toasted buns with a drizzle of the reduced cooking liquid, or slice it thickly alongside roasted root vegetables for a comforting, complete meal.
Orange and Ginger Slow Cooker Pork
Venturing into slow cooker meals can transform your weeknight dinners, and this Orange and Ginger Slow Cooker Pork is a perfect starting point for beginners. It combines sweet citrus with warm spice for a comforting dish that practically cooks itself while you go about your day. You’ll appreciate how the slow cooker tenderizes the pork into fall-apart perfection with minimal hands-on effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork:
– 3 pounds pork shoulder, trimmed of excess fat
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the sauce:
– 1 cup orange juice
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons minced fresh ginger
– 3 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions
1. Season the pork shoulder evenly on all sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Place the seasoned pork shoulder into the slow cooker insert.
3. In a medium bowl, whisk together 1 cup orange juice, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons minced fresh ginger, and 3 cloves minced garlic until well combined.
4. Pour the sauce mixture over the pork shoulder in the slow cooker, ensuring it coats the meat.
5. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours. Tip: For best results, avoid lifting the lid during cooking to maintain consistent temperature.
6. After 8 hours, carefully transfer the cooked pork shoulder to a cutting board using tongs; it should shred easily with a fork.
7. Shred the pork completely with two forks, discarding any large fat pieces.
8. In a small bowl, make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water until smooth.
9. Pour the slurry into the sauce remaining in the slow cooker and stir to combine. Tip: This slurry will thicken the sauce without lumps if whisked smoothly first.
10. Return the shredded pork to the slow cooker and stir to coat it evenly with the thickened sauce.
11. Cover the slow cooker and cook on HIGH heat for an additional 15 minutes, or until the sauce is bubbly and thickened. Tip: If the sauce seems too thick, thin it with a splash of orange juice or water to reach your desired consistency.
12. Turn off the slow cooker and let the pork rest for 5 minutes before serving.
Succulent and tender, this pork boasts a glossy sauce with bright orange notes balanced by the warmth of ginger. Serve it over steamed rice or in soft tortillas for a versatile meal that delights with its melt-in-your-mouth texture and aromatic depth.
Mediterranean-Style Slow Cooker Pork Shoulder
Gathering around the slow cooker for a hands-off Mediterranean feast is easier than you think. This pork shoulder transforms into tender, flavorful meat with minimal effort, perfect for busy weeknights or casual gatherings. Let’s walk through each step methodically to ensure delicious results every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork seasoning:
– 4 lb pork shoulder
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the cooking liquid:
– 1 cup chicken broth
– 1/2 cup dry white wine
– 4 cloves garlic, minced
– 1 lemon, juiced
For finishing:
– 1/4 cup fresh parsley, chopped
Instructions
1. Pat the 4 lb pork shoulder completely dry with paper towels to ensure proper browning.
2. Rub the pork shoulder evenly with 2 tbsp olive oil, 1 tbsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Heat a large skillet over medium-high heat and sear the pork shoulder for 3-4 minutes per side until golden brown.
4. Transfer the seared pork shoulder to a 6-quart slow cooker.
5. Pour 1 cup chicken broth, 1/2 cup dry white wine, 4 cloves minced garlic, and the juice of 1 lemon around the pork in the slow cooker.
6. Cover the slow cooker and cook on low heat for 8 hours until the pork reaches an internal temperature of 195°F and shreds easily with a fork.
7. Remove the pork shoulder from the slow cooker and place it on a cutting board.
8. Shred the pork completely using two forks, discarding any large fat pieces.
9. Return the shredded pork to the slow cooker and stir it into the cooking liquid.
10. Let the pork rest in the liquid for 15 minutes to absorb the flavors.
11. Stir in 1/4 cup chopped fresh parsley just before serving.
Once shredded, the pork becomes incredibly tender with a subtle tang from the lemon and wine. Serve it over creamy polenta or stuff it into warm pita bread with tzatziki for a complete Mediterranean experience.
Cider-Braised Slow Cooker Pork Roast
Let’s create a comforting, hands-off meal that fills your home with the aroma of apples and herbs. This cider-braised pork roast transforms in your slow cooker into a tender, flavorful centerpiece perfect for chilly evenings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the pork and sear:
– 1 (3-pound) boneless pork shoulder roast
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the braising liquid:
– 2 cups apple cider
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
For finishing:
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the 3-pound pork shoulder roast completely dry with paper towels. 2. Season the roast all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. 3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 4. Sear the seasoned pork roast for 3-4 minutes per side until a deep golden-brown crust forms. 5. Transfer the seared pork roast to the bowl of your slow cooker. 6. Add 1 thinly sliced yellow onion and 3 minced garlic cloves to the same skillet. 7. Cook the onion and garlic over medium heat for 5 minutes, stirring frequently, until softened. 8. Pour 2 cups apple cider into the skillet, scraping the bottom to release any browned bits. 9. Place 2 sprigs each of fresh rosemary and thyme on top of the pork in the slow cooker. 10. Pour the hot cider and onion mixture from the skillet over the pork and herbs. 11. Cover the slow cooker and cook on LOW heat for 8 hours. 12. Carefully transfer the cooked pork roast to a cutting board and tent loosely with foil. 13. Pour all the cooking liquid from the slow cooker into a medium saucepan. 14. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. 15. Bring the cooking liquid in the saucepan to a simmer over medium heat. 16. While whisking constantly, slowly stream in the cornstarch mixture. 17. Continue cooking the sauce for 2-3 minutes, whisking frequently, until thickened enough to coat the back of a spoon. 18. Use two forks to shred the rested pork roast into bite-sized pieces. 19. Return the shredded pork to the slow cooker. 20. Pour the thickened cider sauce over the shredded pork and toss gently to coat.
Unbelievably tender, the pork shreds effortlessly with a fork, infused with the sweet-tart essence of apple cider and earthy herbs. Serve it piled high on toasted brioche buns with a crisp apple slaw, or spoon it over creamy mashed potatoes to soak up every drop of the rich, glossy sauce.
Sticky Teriyaki Slow Cooker Pork Shoulder
Venturing into slow-cooker meals often leads to tender, flavorful results with minimal effort, and this Sticky Teriyaki Pork Shoulder is no exception. It transforms a budget-friendly cut into a savory, sweet, and irresistibly sticky dish perfect for busy weeknights or casual gatherings, requiring just a few simple ingredients and your trusty slow cooker to achieve fall-apart tenderness. Let’s walk through the process step-by-step to ensure success, even if you’re new to using a slow cooker.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– For the pork and base:
– 3 pounds pork shoulder, trimmed of excess fat
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– For the teriyaki sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar, packed
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon ground ginger
– 1/2 teaspoon black pepper
– For serving (optional):
– 2 tablespoons cornstarch
– 2 tablespoons water
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Place the trimmed pork shoulder in a 6-quart slow cooker.
2. Arrange the thinly sliced yellow onion and minced garlic around the pork in the slow cooker.
3. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ground ginger, and black pepper until fully combined.
4. Pour the teriyaki sauce mixture evenly over the pork shoulder and onions in the slow cooker.
5. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours.
6. After 8 hours, carefully remove the pork shoulder from the slow cooker using tongs and place it on a cutting board.
7. Use two forks to shred the pork shoulder completely, discarding any large pieces of fat.
8. If a thicker sauce is desired, skim excess fat from the liquid in the slow cooker, then whisk the cornstarch and water in a small bowl until smooth.
9. Stir the cornstarch mixture into the liquid in the slow cooker, cover, and cook on HIGH for 15 minutes until the sauce thickens.
10. Return the shredded pork to the slow cooker and stir to coat it evenly with the thickened sauce.
11. Transfer the sticky teriyaki pork to a serving dish and garnish with sliced green onions and sesame seeds.
Tip: For best results, avoid lifting the lid during cooking to maintain consistent temperature and moisture. Tip: If your slow cooker runs hot, check the pork at 7 hours to prevent overcooking. Tip: To enhance flavor, let the pork rest in the sauce for 10 minutes after shredding before serving.
This dish yields pork that’s incredibly tender and shreds easily with a fork, coated in a glossy, sweet-savory sauce with a hint of ginger and sesame. The sticky texture clings beautifully to rice or stuffed into soft buns, making it versatile for bowls, tacos, or sandwiches—try it over steamed jasmine rice with a side of quick-pickled vegetables for a balanced meal.
Conclusion
Nourishing your family has never been easier with these 18 mouthwatering slow cooker pork shoulder recipes. From classic pulled pork to global flavors, each dish promises tender, fall-apart meat with minimal effort. We hope you find a new favorite to add to your weekly rotation! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to help other home cooks discover these delicious ideas.
