Easy pork shoulder recipes recipe for slow cooking
The first time I tried making slow-cooked pork shoulder, I was convinced I’d ruined it. I didn’t trim enough fat, and the whole thing turned into a greasy mess. My husband still ate it (bless him), but I learned the hard way that a little prep goes a long way. Now, after years of trial and error, this dish is my go-to for lazy Sundays or feeding a crowd. It’s forgiving, delicious, and the leftovers are even better—if you don’t burn them like I did once. Oops.
Recipe Card
| Recipe Title | Easy pork shoulder recipes recipe for slow cooking |
|---|---|
| Servings | 8 |
| Prep Time | 20 minutes |
| Cooking Time | 8 hours (slow cooker) |
| Calories | ~420 per serving |
Ingredients
- 4–5 lb pork shoulder (bone-in or boneless)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne (optional)
- 2 bay leaves
The first time I made this, I skipped the brown sugar because I thought it’d be too sweet. Big mistake—it balances the smokiness perfectly. And don’t be like me and forget the bay leaves. Once, I left them in overnight, and the whole batch tasted like a forest. Also, if you’re lazy like me, pre-minced garlic works fine, but fresh is worth the extra minute.
Directions
- Trim excess fat from the pork shoulder (leave some for flavor!). Pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high. Sear the pork on all sides until browned (about 3–4 minutes per side).
- Transfer pork to the slow cooker. Add onions and garlic to the same skillet, sauté for 2 minutes, then pour in chicken broth to deglaze.
- Mix brown sugar, paprika, cumin, salt, pepper, and cayenne in a small bowl. Rub all over the pork.
- Pour the skillet mixture over the pork in the slow cooker. Add bay leaves.
- Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until fork-tender.
- Shred with forks, discard bay leaves, and mix with the juices. Serve hot.
Here’s where I messed up: I didn’t sear the pork once because I was in a hurry. The flavor was so bland, my kids asked if it was “diet food.” And another time, I cooked it on HIGH for 8 hours because I misread the timer. Let’s just say “fork-tender” turned into “spoon-soup.” Low and slow is the way.
This recipe is my lazy-day hero. I’ve made it for potlucks, game days, and even my sister’s wedding rehearsal dinner (no pressure). The best part? It’s impossible to overcook if you stick to LOW. One time, my slow cooker got unplugged by the cat, and I had to finish it in the oven—still turned out great!
Leftovers? Oh yeah. Tacos, sandwiches, or my favorite: fried rice. Just don’t freeze it with the juices unless you want a soggy mess later. Learned that the hard way after a freezer-burned disaster.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 8g | 22g | 45g |
Honestly, I was surprised how protein-packed this is. I’ve made it lighter by using less sugar and trimming more fat, but my family complained it tasted “too healthy.” For keto friends, skip the brown sugar and add a splash of apple cider vinegar—works like a charm.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chicken broth | Beef broth or beer (dark works best) |
| Brown sugar | Maple syrup or honey |
| Smoked paprika | Regular paprika + 1/2 tsp liquid smoke |
| Pork shoulder | Pork butt (same thing, really) |
I once used beer instead of broth, and it was amazing—just don’t use IPA unless you like bitter pork. Maple syrup works for sugar, but go easy or it’ll taste like breakfast. And yes, pork butt is the same cut; the name fooled me for years.
Tips
- Don’t skip the sear. It adds SO much flavor.
- If the pork is tough, it’s not done. Give it another hour.
- Save the juices! They’re liquid gold for reheating.
- For crispy leftovers, broil shredded pork on a sheet pan for 5 minutes.
I learned the broiling trick after serving sad, limp pork sandwiches to my in-laws. Now I always crisp it up. And about those juices—once I dumped them out like an idiot. Never again. They’re the secret to moist leftovers.
FAQ
Can I make this in the oven?
Yep! 300°F in a Dutch oven for 4–5 hours. Just check the liquid level so it doesn’t dry out. I did that once, and let’s just say the smoke alarm was my timer.
Why is my pork dry?
You probably overcooked it or trimmed too much fat. Shoulder is forgiving, but it can dry out if you go way past 8 hours. If it happens, drown it in BBQ sauce and pretend you meant to do that.
Can I use frozen pork?
Technically yes, but thaw it first unless you want to wait 12 hours. I tried it frozen once, and the center was still pink at dinner time. We ordered pizza.
That’s everything I know about making easy pork shoulder in the slow cooker! Give it a shot, and if it turns out weird, just call it “experimental cuisine” like I do. Happy cooking!
