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This Slow Cooker Pork Shoulder Roast Recipe is the perfect family meal that is easy to put together. You can serve it as a sliced roast or shred it for sandwiches, quesadillas or rice bowls. Your family will love the sweet flavor of the pork!
Most crockpot pork shoulder recipes are fine. This one is better, and I’ll tell you exactly why. The brown sugar rub. It sounds simple, but the combination of brown sugar, paprika, chili powder, and cayenne creates a crust on the outside of the pork when you sear it. That crust means flavor all the way through every bite, whether you slice it or shred it. The sweetness of the brown sugar plays off the smoky paprika and a little heat from the cayenne in a way that makes people ask what’s in it.
I have been making this pork roast for years for my family and it always disappears. It’s the kind of recipe that works on a Sunday when you want something that feels like a real dinner, but also works on a busy Tuesday because you do five minutes of work in the morning and walk into a house that smells incredible by evening. You also might like my Juicy Oven Roasted Boston Butt for Pulled Pork.
Table of Contents
- Recipe Ingredients
- How to Cook a Crock Pot Pork Roast
- The One Step You Cannot Skip
- Pork Shoulder vs. Pork Butt: Which One to Buy
- How Long Does Pork Shoulder Take in the Slow Cooker?
- Sliced vs. Shredded: How to Know When It’s Done
- Ways to use this Pork Recipe
- Storage and Make-Ahead Tips
- Recipe FAQ
- More Pork Recipes
- Slow Cooker Pork Shoulder Roast Recipe
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Pork: This recipe uses a boneless pork shoulder roast, sometimes labeled “picnic roast” at the grocery store. Pork butt works too if that is what your store carries. Avoid pork loin or tenderloin since both are too lean and will dry out with the long cook time.
- Vegetables: Carrots and onion go into the bottom of the slow cooker and soak up all the cooking juices as the pork braises. You can also add celery, potatoes, or parsnips.
- Brown sugar: This is what sets this recipe apart. The brown sugar in the rub caramelizes when you sear the pork, creating a slightly sweet, deeply savory crust that flavors every bite.
- Spices: Paprika, chili powder, cayenne pepper, oregano, garlic powder, and onion powder make up the rub. The paprika adds smokiness, the cayenne adds a gentle heat, and together they balance the sweetness of the brown sugar perfectly. Leave out the cayenne if you are cooking for little ones.
How to Cook a Crock Pot Pork Roast
Step 1: Create the Rub: In a medium mixing bowl combine the spice rub ingredients. Rub the spice rub on all sides of the pork roast.
Step 2: Sear Pork: In a large skillet heat the 2 Tablespoons of olive oil over medium high heat. Add the pork and sear each side for about 2 minutes per side.
Step 3: Add Ingredients to Crockpot: Place the onion, garlic and carrots in the bottom of the slow cooker. Add the broth and then place the pork shoulder on top.
Step 4: Cook Low and Slow: Cook on low for 10 to 12 hours or high for 6 to 8 hours {low is better for a more tender, fall apart pork}. You want the pork to be at a temperature of 145 degrees F.
Step 5: Shred Pork: You can slice the roast or you can use two forks to shred the pork and return it to the crockpot. Mix well with the juices. Serve it with the carrots and onions and BBQ. You can also serve the shredded pork with buns and the BBQ sauce.
The One Step You Cannot Skip
Sear the pork before it goes in the slow cooker. I know it adds an extra pan and five extra minutes, but do not skip this. Searing creates a Maillard reaction on the outside of the meat. That’s a fancy way of saying heat creates deep golden color and a concentrated, savory, slightly caramelized crust that you simply cannot get from slow cooking alone.
Heat your olive oil over medium-high until it shimmers. Add the seasoned pork shoulder and let it sit undisturbed for about 2 minutes per side. You want each side deep golden brown before you flip. Resist the urge to move it around. When it releases cleanly from the pan, it’s ready to flip. That extra step is the difference between good pork and really good pork.
Pork Shoulder vs. Pork Butt: Which One to Buy
This recipe uses a boneless pork shoulder roast, which is sometimes labeled “picnic roast” at the grocery store. It’s taken from the front leg area of the pig.
Pork butt (also called Boston butt) comes from higher up on the shoulder. It has a bit more fat marbling, which makes it slightly richer. Both work well here. If your store only has one, use what’s available. The recipe works with either.
What to avoid: pork loin or pork tenderloin. Both are leaner cuts that will dry out with the long cook time. Save those for a faster weeknight method. For a 3-pound boneless roast, plan on 10-12 hours on low or 6-8 hours on high. Low is always better for the most tender, pull-apart result.
How Long Does Pork Shoulder Take in the Slow Cooker?
Here is the straightforward answer:
- Low: 10 to 12 hours
- High: 6 to 8 hours
Low and slow is the better option. The extended time on low lets the connective tissue in the pork shoulder fully break down, which is what gives you that fork-tender, shreddable result. High works if you are short on time, but the texture won’t be quite as soft. A general rule of thumb: about 2 hours per pound on low. A 3-pound roast at 10-12 hours gives you plenty of time to develop flavor.
Sliced vs. Shredded: How to Know When It’s Done
This is the part most recipes skip, and it makes a real difference.
- If you want to slice the pork into thick pieces and serve it like a traditional roast, pull it at an internal temperature of 145°F. The pork will be cooked through, juicy, and hold together in slices.
- If you want to shred it into pulled pork, you need to cook it longer, until it reaches 190-205°F. At that temperature, the collagen in the shoulder has fully broken down into gelatin, and the meat will fall apart when you press it with two forks. This is the sweet spot for sandwiches, rice bowls, and tacos. Use an instant-read thermometer to check. If the forks go in and the meat resists at all, give it another hour on low.
Ways to use this Pork Recipe
- Rice Bowls: Add this pork, either sliced or pulled, to rice bowls with your favorite toppings. One of my favorite combinations is black beans, pico de gallo, shredded cheese and avocado along with the pulled pork.
- Mexican Food: I love adding pork to Mexican dishes. I like to use it as a filling to your favorite taco, quesadillas or in place of chicken in pork nachos, pork tacos, cheesy chicken enchiladas.
- Soups: If you have leftover pork consider adding it to soups, like this Instant Pot Pork Chili Verde or this Slow Cooker Pork Pozole.
Storage and Make-Ahead Tips
- Store leftover pork with some of the slow cooker juices in an airtight container in the refrigerator for up to 4 days. The juices keep it moist as it sits.
- To freeze: shred the pork, portion it into freezer bags with a spoonful of the cooking liquid, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Make-ahead tip: You can mix the spice rub and coat the pork the night before. Store it covered in the refrigerator overnight. The longer the rub sits on the pork, the deeper the flavor when it cooks.
Recipe FAQ
For sliced pork, the USDA minimum is 145°F with a 3-minute rest. For shreddable pulled pork, you want to reach 190-205°F. At that temperature the connective tissue breaks down fully and the meat falls apart with two forks.
When it comes to pork or beef it helps develop the flavor of the meat when you sear it first in a large skillet until all sides are browned before putting it in the crockpot. It is not something you have to do but I do think it really helps bring out the spices and flavor in the meat.
Yes, but not a lot. One cup of chicken broth is enough. The pork will release its own juices as it cooks. Too much liquid actually steams the pork instead of slow braising it, and you lose some of that concentrated flavor.
Yes. Bone-in works beautifully in the slow cooker and some people prefer the flavor. The cook time will be roughly the same. Just remove the bone before shredding.
Technically no, but you will notice the difference. Searing adds a depth of flavor and color that slow cooking alone cannot replicate. It takes about 8 minutes and it is worth every second.
More Pork Recipes
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Slow Cooker Pork Shoulder Roast Recipe
Video
Ingredients
- 3 pound pork shoulder roast
- 2 tablespoon olive oil
- 1 onion, cut into big chunks
- 4 carrots, cut into chunks
- 4 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper {optional}
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium mixing bowl combine the spice rub ingredients. Rub the spice rub on all sides of the pork roast.
- In a large skillet heat the 2 Tablespoons of olive oil over medium high heat. Add the pork and sear each side for about 2 minutes per side.
- Place the onion, garlic and carrots in the bottom of the slow cooker. Add the broth and then place the pork shoulder on top.
- Cook on low for 10 to 12 hours or high for 6 to 8 hours {low is better for a more tender, fall apart pork}.
- Use two forks to shred the pork and return it to the crockpot. Mix well with the juices. Serve it with the carrots and onions and BBQ. You can also serve the shredded pork with buns and the BBQ sauce.
Notes
- Cook on low for the most tender, fall-apart result. High works if you are short on time, but the texture won’t be quite as soft.
- For pulled pork, you want the internal temperature to reach 190-205°F. At that point the meat falls apart with two forks and shreds easily. For sliced pork served as a roast, pull it at 145°F with a 3-minute rest.
- Do not skip the sear. Two minutes per side in a hot skillet before the slow cooker builds a golden crust that adds depth of flavor you cannot get from slow cooking alone.
- The brown sugar rub can be mixed and applied the night before. Store the coated pork covered in the refrigerator overnight for even deeper flavor.
- Store leftovers with a spoonful of the cooking juices in an airtight container for up
- To freeze: portion shredded pork into freezer bags with a little of the cooking liquid and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this cooking time with or without a bone in the roast? Thanks
This is for a boneless pork shoulder roast in the crockpot. Hope you like it!