Instructions
Step 1: Make the Herb Rub
In a small bowl, combine the minced garlic, thyme, rosemary, salt, and pepper. Mix everything together with your fingers or a fork.
Step 2: Season the Pork
Rub that herb mixture all over the pork shoulder. Really work it in—every inch of that roast should be coated. Let it sit for a few minutes while you prep the vegetables.
Step 3: Sear the Meat
Heat the olive oil in a large skillet over medium-high heat. Carefully place the pork in the hot pan and sear it on all sides until nicely browned, about 3-4 minutes per side. This step adds so much depth of flavor—don’t skip it.
Step 4: Layer the Vegetables
Place the sliced onion, chopped carrots, and quartered potatoes in the bottom of your slow cooker. They’ll create a natural rack for the pork to sit on.
Step 5: Add the Pork
Lay the seared pork roast on top of the vegetables.
Step 6: Add the Liquid
Pour the chicken broth around the sides of the pork. Try not to pour it directly over the top—you don’t want to wash off that beautiful herb crust.
Step 7: Cook Low and Slow
Cover and cook on low for 8-10 hours. You’ll know it’s ready when the pork is fork-tender and practically falls apart when you touch it.
Step 8: Rest and Serve
Carefully remove the pork and vegetables from the slow cooker. Let the pork rest for 5-10 minutes before slicing or shredding. Serve with the vegetables and spoon some of that cooking liquid over everything.
Variations & Tips
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Add a touch of sweetness – Mix a tablespoon of honey into the herb rub before applying
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Make it a gravy – If someone at your table isn’t a veggie fan, blend some of the cooked vegetables with the broth for a smooth, flavorful gravy
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Swap the potatoes – Sweet potatoes work beautifully here
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Try autumn apples – Add a couple of peeled, sliced apples to the slow cooker for a hint of sweetness
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Smoky twist – A dash of cumin in the herb rub adds warmth and depth
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Thicken the juices – If you want a thicker sauce, transfer the cooking liquid to a small pot and simmer until reduced, or whisk in a cornstarch slurry
What to Serve With It
This roast is pretty complete on its own with the vegetables, but here are a few ideas if you want to round it out:
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Crusty bread for sopping up the juices
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A simple green salad with a bright vinaigrette
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Egg noodles or rice to serve the pork and sauce over
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Roasted green beans or Brussels sprouts on the side
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or water to keep it moist.
Freezer: Shredded pork freezes beautifully. Pack in freezer-safe containers with some cooking liquid and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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