Slow Cooker Pork Shoulder

This slow cooker pork shoulder is my absolute favorite way to make pulled pork without bbq sauce. A super easy combination of seasonings mixed with garlic and shallots provides a ton of flavor, while cooking low and slow makes the meat tender and juicy.

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It’s hard to resist a good slow cooked pork shoulder, especially when served in a bun for a summer sandwich. It is a great recipe for meal prepping and is super freezer-friendly.

This crock pot pork shoulder is one of my favorite recipes for warmer months. It keeps the kitchen cool without the need to turn on the oven, but pairs so well with a butter lettuce salad, crockpot mac and cheese with cream cheese, and creamy coleslaw.

Why You’ll Love This Recipe

The secret to an ultra tender pork shoulder is to cook it on low and use the perfect spice blend. No BBQ sauce is needed!

You’ll love this slow cooker pulled pork recipe because:

• Super easy – just throw everything into the crock pot and forget about it for 8 hours.
• Lower sugar – This recipe does not require BBQ sauce, which can add a lot of extra sugar (almost half a cup versus 1 tablespoon).
• It’s so tender – Thanks to cooking low and slow!

Pork Shoulder Roast in the Crock Pot

There are two types of cuts of pork that work best with pulled pork – pork shoulder and pork butt. Both come from the shoulder area of the pig.

Pork butt is also known as “Boston butt” and is generally more fatty. In this recipe, I use boneless pork shoulder roast because that always seems to be easiest for me to find. It generally comes wrapped with twine to keep it together.

Both pork shoulder and pork butt are pretty tough and fatty cuts of meat, which requires slow cooking. This allows the meat to fall apart, becoming tender and flavorful as it cooks.

Ingredients

Not much is needed for this slow cooked pork shoulder, but here are some highlights of the necessary ingredients.

• Pork Shoulder – This can also be substituted with pork butt, as discussed above. You can use boneless or bone in. For bone in, I recommend anticipating a longer cooking time of 1-2 hours. You’ll know it’s ready when it falls off the bone easily. A 3-4 pound pork shoulder will serve about 6-8 people depending on if you’re making sandwiches or using for other recipes. Keep in mind that while it seems like a lot of meat, it does shrink up as it cooks.
• Spices – I like to use a chili powder without cocoa or onion powder included, like Frontier or Morton & Bassett. You already have plenty of onion flavor with the shallot. Just a touch of brown sugar is needed to cut the natural saltiness of the pork.
• Broth – I recommend using a vegetable broth for this recipe rather than a beef or chicken broth. It adds just enough flavor!

How to Make

• Step 1: Add garlic and shallots. Place them in a single level at the bottom of the slow cooker. Set to “Low” heat.

• Step 2: Pat pork shoulder dry with paper towels and add the pork shoulder roast to the crock pot on top of the garlic and shallots. If your pork shoulder is wrapped in netting, feel free to remove it. Sometimes lying flat can help everything cook more quickly.

• Step 3: Mix together the seasonings and pat on top of the pork shoulder, making sure it’s evenly coated.

• Step 4: Add a cup of broth to the slow cooker, pouring all along the edges and not over the top, so the seasoning stays on the pork shoulder. Cook on low for 8-10 hours. I recommend avoiding cooking on high if you can, you’ll get best flavor and texture on low. However, if you must, I recommend cooking on high 6-8 hours.

Step 5: Shred the meat. When it’s done, the pork shoulder will shred easily with two forks. Remove the meat from the liquid in the slow cooker if you don’t intend to serve immediately.

Storage and Freezing

This pulled pork shoulder will keep up to 3-4 days in an airtight container in the fridge.

For the refrigerator – Separate the pork from the liquid in the crock pot. The liquid will collect a lot of fat which will harden when cooled. To separate it, pour the liquid into a glass container and place in the fridge. Once it has cooled, a thick cream-colored layer will form on top of the liquid. This is the fat. Simple use a spoon to remove it, and pour the rest of the liquid over the pork before eating.

For the freezer – Place the pork into a freezer-safe bag or container. Freeze flat for up to 4 months. To defrost, place in the fridge overnight. To quickly defrost, place the bag (make sure it is fully sealed) in warm water for 30 minutes.

Serving Suggestions

This recipe works great with so many different meals. Here are a few different ways you can transform this crock pot pork shoulder, along with some side dish ideas.

• Pulled Pork Tacos – serve with tortillas, lettuce, fresh cheese, and sliced radish.
• Pulled Pork Sandwiches – serve on Martin’s potato bread, or your favorite burger buns with a homemade BBQ sauce. I have a recipe in my cookbook and a North Carolina vinegar-based BBQ sauce below.
• Pork Quesadillas – serve this in between two tortillas with white American cheese. Pan fry till cheese has melted and outside becomes brown and crispy.

Side Dishes

• Apple Coleslaw (this actually goes great on top of a pulled pork sandwich.)
• Fingerling Potato Salad
• Crockpot Mac and Cheese
• Salad with Ranch Dressing

Place all ingredients in a small pot and bring to a simmer until the salt and sugar are dissolved. Remove from the heat and cool to room temperature or place in the fridge until ready to serve. It is best if you can let sit at least an hour.

This makes around 1 cup of sauce. Adjust as needed! The sauce is meant to be used sparingly so try a teaspoon or two on your serving before you go all in.