Crock Pot Roasted Pork
Indulge in the ultimate comfort food with this Crock Pot Roasted Pork recipe—a slow-cooked masterpiece that promises tender, juicy pork shoulder infused with a medley of warm, savory spices. Perfect for busy days, this one-pot meal combines perfectly seasoned pork, hearty vegetables like baby potatoes, carrots, and onions, and a flavorful broth laced with Worcestershire sauce for an added depth of flavor. Searing the pork before slow cooking enhances its rich, caramelized crust, while the low-and-slow method ensures the meat is effortlessly fork-tender after 8 hours. With just 15 minutes of prep time, this dish is a foolproof way to create a hearty, family-friendly dinner that’s as easy as it is delicious. Serve it with the tangy cooking juices as a sauce for a complete meal everyone will love!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless or bone-in)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Dried thyme
- 2 tbsp Olive oil
- 1 Yellow onion, roughly chopped
- 4 Garlic cloves, minced
- 1 cup Chicken broth
- 3 Carrots, peeled and cut into large chunks
- 1.5 lbs Baby potatoes
- 1 tbsp Worcestershire sauce
Instructions
Pat the pork shoulder dry with paper towels to ensure proper browning. Rub the pork with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, onion powder, paprika, and dried thyme.
Heat a large skillet over medium-high heat and add olive oil. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
In the crock pot, layer the bottom with chopped onion, minced garlic, carrots, and baby potatoes. Sprinkle the remaining salt and pepper over the vegetables.
Place the seared pork shoulder on top of the vegetables. Pour chicken broth and Worcestershire sauce over the pork.
Cover the crock pot with the lid and set it to low heat. Cook for 8 hours, or until the pork is fork-tender and easily pulls apart.
After cooking, remove the pork shoulder and vegetables from the crock pot. Shred the pork using two forks.
Optionally, skim the fat from the cooking liquid in the crock pot and use it as a sauce to drizzle over the pork and vegetables.
Serve the shredded pork with the cooked vegetables, and enjoy a warm, hearty meal.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
