Slow Cooker Garlic Herb Pork Shoulder
This slow cooker garlic herb pork shoulder is tender, juicy, and full of savoury garlic and aromatic herb flavours. A comforting, slow-cooked pork dinner perfect for family meals.
Slow Cooker Garlic Herb Pork Shoulder is a comforting family dinner made with tender, juicy pork slowly cooked with garlic and aromatic herbs. As the pork cooks, it becomes wonderfully soft and absorbs all those rich, savoury flavours. I especially like how the slow cooker does most of the work, leaving you with flavourful meat that’s easy to serve. It’s a lovely choice for cosy weeknight dinners, Sunday meals, or relaxed family gatherings.
Tender Slow Cooker Pork Shoulder with Garlic and Herbs
This slow cooker garlic herb pork shoulder is cooked low and slow until the meat becomes beautifully tender and full of flavour. Garlic, aromatic herbs, and rich cooking juices create a savoury pork dinner that’s hearty, comforting, and easy to serve.
Why You’ll Love This Garlic Herb Pork Shoulder
Pork shoulder is ideal for slow cooking because its natural marbling helps keep the meat moist as it becomes tender. I especially like how the garlic and herbs flavour the cooking juices, creating a delicious sauce to spoon over the pork. Simple ingredients, but the results are wonderfully satisfying.
Perfect for Sunday Dinners and Cosy Family Meals
This slow-cooked pork shoulder is a lovely choice for Sunday dinners, relaxed family gatherings, or chilly evenings when you’re craving comfort food. Serve it with creamy mashed potatoes, roasted vegetables, or rice to soak up the savoury juices. Leftovers are wonderful tucked into sandwiches the next day.
Preparing and Seasoning Pork Shoulder for Slow Cooking
How to Prepare Pork Shoulder for Tender, Juicy Results
For this slow cooker garlic herb pork shoulder, I like to cut the roast into large, manageable pieces before seasoning. Pork shoulder has beautiful natural marbling that gradually softens during slow cooking, keeping the meat moist and flavourful. Rub the garlic, herbs, and seasonings over the pork, making sure to coat all sides. I prefer leaving a little fat on the meat because it adds richness to the cooking juices and helps create wonderfully tender pork.
Searing Garlic Herb Pork Shoulder Before Slow Cooking
Browning the pork shoulder before adding it to the slow cooker is a simple step that brings out so much flavour. I like to sear the seasoned roast until it develops a lovely golden crust, then nestle it among the baby potatoes, carrots, onions, and mushrooms. As the pork slowly cooks, its savoury juices mingle with the vegetables, creating a rich, comforting flavour. The garlic and herbs add a delicious aroma, while the slow cooking makes the pork beautifully tender and juicy.
Slow Cooking and Shredding Garlic Herb Pork Shoulder
After several hours in the slow cooker, the garlic herb pork shoulder becomes wonderfully tender and easy to pull apart. I like to remove the meat from the cooking juices and let it rest briefly before shredding it with two forks. The garlic, herbs, mushrooms, and vegetables create a rich, savoury broth as everything cooks together. Once shredded, return a little of that flavourful liquid to the pork to keep it moist and juicy. It’s a lovely way to finish this comforting slow cooker dinner.
My Kitchen Tip: Keep Slow Cooker Garlic Herb Pork Shoulder Juicy
One thing I find makes a difference with slow cooker garlic herb pork shoulder is not rushing the cooking time. Pork shoulder needs enough time for the connective tissue to soften, so if the meat doesn’t pull apart easily, I let it cook a little longer. I also save the garlic and herb cooking juices rather than discarding them. After shredding, I spoon some of that rich, savoury liquid back over the pork. It keeps the meat beautifully moist and adds wonderful flavour.
Slow Cooker Garlic Herb Pork Shoulder with Baby Potatoes
Equipment
- large slow cooker or crock pot
- Large skillet
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Meat thermometer
- two forks for shredding
- Serving platter
Ingredients
Pork and Vegetables
- 1 3 kg pork shoulder blade roast bone was removed for the pork shoulder in this recipe
- 1.5 kg yellow potatoes or baby red
- 2 onions large and thickly sliced
- 400 g mushrooms halved or thickly sliced
- 6 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter optional
- BBQ sauce for serving optional
Seasoning
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 2 tsp garlic powder
- 1½ tsp smoked paprika
- 1½ tsp thyme dried
- 1 tsp rosemary dried
Cooking Liquid
- 4 cups chicken broth low-sodium or prepared soup base
- 3 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
For the Gravy
- 3 tbsp cornstarch
- 3 tbsp cold water
Instructions
- Pat the pork shoulder dry with paper towel.
- In a small bowl, combine the salt, black pepper, garlic powder, smoked paprika, thyme, and rosemary. Rub the seasoning evenly over all sides of the pork.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork for 3 to 4 minutes per side, until it develops a rich golden-brown crust.
- Place the baby potatoes, onions, mushrooms, and minced garlic in the bottom of a large slow cooker. Leave very small potatoes whole and cut larger potatoes in half.
- Arrange the browned pork shoulder over the vegetables, keeping the fattier side facing upward when possible.
- In a measuring jug, whisk together the chicken broth or prepared soup base, Dijon mustard, Worcestershire sauce, and soy sauce.
- Pour the cooking liquid around the sides of the pork rather than directly over the seasoned surface.
- The liquid should reach approximately one-third to halfway up the pork. The roast does not need to be fully submerged because the meat, mushrooms, and onions will release more liquid as they cook.
- Place the butter on top of the pork, if using. Cover the slow cooker and make sure the lid sits completely flat.
- Cook on LOW for 9 to 11 hours or on HIGH for 6 to 8 hours. Avoid lifting the lid too often because this releases heat and increases the cooking time.
- Check the pork for tenderness. It is ready when the bone loosens easily and the meat pulls apart without much resistance. If the pork still feels firm, cover and continue cooking for another 30 to 60 minutes.
- Transfer the pork to a large cutting board and let it rest for 10 to 15 minutes.
- Remove the bone, large pieces of fat, and any tough connective tissue. Pull the pork into tender pieces using two forks. Keep some pieces slightly chunky so the meat stays juicy.
- Transfer the potatoes, mushrooms, and onions to a serving dish. Skim excess fat from the surface of the cooking liquid.
- Mix the cornstarch and cold water until completely smooth. Stir the slurry into the slow cooker liquid.
- Cover and cook on HIGH for 10 to 15 minutes, or until the garlic herb gravy has thickened.
- Return some of the shredded pork to the gravy to keep it moist, or arrange it on a serving platter with the baby potatoes and vegetables.
- Spoon the gravy over the pork before serving. For a sweeter, smokier finish, drizzle a little BBQ sauce over individual portions.
Notes
- For the best slow cooker pork shoulder, sear the seasoned roast before placing it in the crock pot. The browned crust adds noticeably richer flavour to the pork and gravy.
- The pork shoulder does not need to be submerged. Add enough broth to come about one-third to halfway up the roast.
- Cook until the pork pulls apart easily with two forks. If it still feels firm, it simply needs more time.
- Baby red or yellow potatoes work best because they hold their shape during the long cooking time.
- Keep leftover shredded pork in some of the garlic herb gravy so it stays moist when reheated.
- A drizzle of BBQ sauce is optional, but it adds a delicious sweet and smoky finish to the tender pulled pork.
- This 3 kg crock pot pork shoulder makes plenty of food and is ideal for affordable family dinners, meal prep, and freezer meals.