Pork Shoulder Crock-Pot Recipe

Delicious, Simple, Slow-Cooked Pork Shoulder

If you're a budget-conscious mom, pork shoulder may show up on your radar as a good protein to add to the mix. But as a tough meat marbled with fat, it's best cooked low and slow, which means it's not the kind of meat that works when you need dinner ready in a flash after getting home from work. It does mean, however, that pork shoulder, also known as pork butt, works as a Crock-Pot meat. And nothing makes a working mom happier than recipes that call for using the Crock-Pot.

Pork shoulder can be used to make pulled pork, a pork ragu or a stuffing for tacos. This simple recipe serves as a good start for any of these dishes.

Total Time: 5 to 6 hours | Prep Time: 10 minutes | Serves: 8


  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 (4 1/2 pound) bone-in pork shoulder
  • 1/2 cup chopped onions
  • 1/2 cup chicken or beef broth


  1. In a small bowl, mix salt and pepper.
  2. Wash the pork shoulder under cold running water and pat dry. Rub salt and pepper over the meat.
  3. Place the meat in a 6- to 8-quart Crock-Pot.
  4. Add onions and broth.
  5. Cover and cook on low heat for 8 hours.
  6. Take the pork out of the Crock-Pot and let it rest for 10 minutes.
  7. With two forks, shred the meat.

Serve simply with roasted potatoes and steamed green beans.

TL;DR (Too Long; Didn't Read)

If you need your pork shoulder sooner, bump up the heat to high and cook for 5 hours.

While this dish is delicious enough on its own, there are a number of ways you can serve it once the meat is cooked. For tacos, mix the shredded meat with some of your favorite taco seasoning mix and stuff into a soft flour tortilla. Top with shredded red cabbage and diced tomatoes.

If you like pulled pork sandwiches, mix 1 1/2 cups apple cider vinegar, 1 cup yellow mustard, 1/2 cup ketchup, 1/3 cup honey, 2 teaspoons minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Add your homemade barbecue sauce to your shredded pork and combine. Serve on soft rolls.

For pork ragu, saute 4 teaspoons of garlic in 1 teaspoon of oil over medium heat. Add 1 teaspoon dried rosemary and a 35-ounce can of crushed tomatoes. Cook until bubbly, then add your meat and continue cooking for 10 minutes to allow flavors to blend. Serve over cooked pasta.

the nest