Slow Cooker Pork Shoulder Roast

Difficulty: 2/5
Time: 8 hours, 15 minutes

Recipe by A Cedar Spoon.


  • 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
  • BBQ sauce
  • Buns


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.


When cooking pork tenderloin you want to see that blush of pink inside the pork or reach an internal temperature of 145 degrees F. I know a lot of people still think that pork should be cooked until all of the pink is gone, but the FDA recommends a blush of pink as safe.