Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.[2]
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in the Western world, particularly in Greece.[3] It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). The meat is highly prized in Asian cuisines, especially in China, for its fat content and texture.
This pork roast is another one of those recipes where I throw all of my ingredients into my slow cooker and then let it do all the work. Everyone loves the moist, scrumptious pulled pork it makes and rave over it every time I serve it. So even though it’s incredibly easy to make, I get to take all the credit for it.
pork shoulder blade roast slow cooker
Seriously though, I’ve made this so many times, have found the best cuts of pork to use and the right blend of ingredients to use in this slow cooker recipe. I’ve tested the recipe so many times to know exactly how to slow cook it so that it is so very tender and not tough. So, I think it really is a fair partnership that my slow cooker and I have in making this delicious pork roastrecipe. And it results in the best pulled pork I’ve ever tasted!
How to Make the Best Pulled Pork
To make this pork roast or pulled pork recipe, I begin with my favorite cut of pork, my seasoning, and just the right amount of time in my slow cooker! That’s really the secret.
There are just a few tricks that I’ve found that I want to share with you so you’ll be loving this pork roast as much as we do.
The Best Cut of Pork for Pulled Pork
This is just my opinion, but I prefer to use a shoulder blade roast or Boston butt roast when slow cooking for an extended period – like in this recipe. I think these cuts of meat have just the right ratio of fat to meat to allow the roast to keep its flavor and become extremely tender. This makes such delicious pulled pork!
How to Cook
To make this, you’ll need at least a 6-quart slow cooker that has a tight fitting lid. I have found that one with a WARM setting works perfectly for this recipe.
Ingredients
This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.
Boston Butt,
Worcestershire (or coconut aminos if sensitive to soy),
dry rub
I don’t add any other liquids.
Once I have my Boston butt roast (or shoulder blade roast), I place it into my slow cooker with the fat facing up. This allows the fat to drizzle down the sides of the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing in my slow cooker.
Pork shoulder comprises two cuts from the foreleg of a hog. The lower half of the foreleg (aka “picnic shoulder”) is leaner than the Boston butt, which is higher up on the foreleg and nowhere near the hog’s actual rear! Since pigs use these muscles to walk, they are naturally tougher, and therefore require slow, moist cooking methods to break down. Don’t skip the step of making 1” incisions – you want all that seasoning flavor to penetrate as deeply as possible.
For serving, we’d recommend some crispy roast potatoes and a bright, leafy sautéed green like Swiss chard. Or you could just stand in front of the fridge at midnight and eat this delicious roast cold out of the tupperware.
Looking for more ways to use that slow-cooker? We have plenty of easy slow-cooker dinners to try out next!
But if you made this recipe, please let us know how it came out in the comments below!
INGREDIENTS
1 boneless, skinless pork shoulder, boston butt about 6lbs
Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano, and cilantro.
Serve sliced pork over rice with sauce drizzled on top.
Crock Pot Pork Roast
This slow cooker pork roast is fall off the bone delicious and all you have to do is throw everything in the slow cooker and you’re golden. Make this crock pot pork roast for dinner this week; you’ll have tons of leftovers!
Using a slow cooker is a great way to make mealtime easy! Check out some of our favorite crockpot freezer meals that you can make and freeze for later!
How to Make Slow Cooker Pork Roast
Any leg work that comes from this recipe happens at the beginning. Once your meat is prepped and everything is chopped, all you have to do is throw it in the slow cooker.
Here is a quick rundown of how to make the most tender, flavorful crock pot pork roast. on the internet!
PORK SHOULDER
We recommend using a boneless pork shoulder for this recipe. It shreds easily and the flavor is out of this world. A pork butt will also work. However, if you have another cut of pork you need to use, go ahead and use it. It may not shred the same, but it will taste delicious. Just be sure it is about 3 pounds.
Pork Seasoning
Another very important part of this recipe is the dry rub! We have developed the best dry rub for pork. For each pound of pork you cook, we recommend using about 2 tablespoons of rub.
Whether you are going to use our favorite rub or your favorite rub, be sure that you cover every inch of the meat and let it sit. Doing this will ensure that your meat is flavored to perfection as well as have a nice crispy exterior.
VEGETABLES
There is nothing like root veggies with pork roast. We cook and serve this pork roast with carrots and potatoes. We used these vegetables because they are hearty root veggies that can stand a long cook time without turning into mush in the slow cooker.
An Easy Crock Pot Dinner Recipe
What Do I Need To Make This Pork Shoulder Roast Recipe?
Next, add the onion soup/dip mix, salt, pepper, and water to the bowl and mix.
Now, add the pork shoulder to a greased Crock Pot and pour the gravy mixture over the top.
Set the Crock Pot for 8 hours on low and cover with the lid.
After 8 hours, remove the meat and place into a large bowl. Remove all of the bones from the bowl and make sure there are no more bones in the Crock Pot. (You can check the temperature of the meat with a thermometer, which should read 145-degrees. If the pork falls apart easily, it is done).
Add 2 tablespoons of flour to the liquid in the Crock Pot and whisk.
Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
Thank you for staying with this post “pork shoulder blade roast slow cooker” until the end.
