Slow-Cooker Pork Shoulder

We all love an impressive, showstopping main for holiday dinners and dinner parties alike, but when life gets especially hectic, who has the time (or energy)? When we need a dinner centerpiece that requires very little effort but delivers on big flavor, we turn to our dinner savior: the slow cooker. Fancy enough for big occasions, this slow-cooker pork shoulder is a must-have recipe to keep up your sleeve. It requires just a bit of initial effort before leaving the pork shoulder to slowly and gently cook throughout the day. You’ll return home to the most fragrant and tender piece of meat—very little work required. Pair it with our spiced garlicky herb sauce, and you’ve got a pork dinner that tastes like you spent all day in the kitchen. Here’s what you need to know:

What is pork shoulder?
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. Since pigs use these muscles to walk, the cuts are naturally tougher, and therefore require slow, moist cooking methods to break down. 

How to make pork shoulder in the slow cooker:
Since pork shoulder benefits from low and slow cooking, the slow cooker is the ideal method to cook this roast in. First, you’re going to want to make 1” incisions in a crosshatch pattern across your pork shoulder—don’t skip this step! The incisions will ensure that your seasoning will penetrate the shoulder as deeply as possible, resulting in a more flavorful dish. 

After seasoning, you’ll place your pork shoulder in the slow cooker, and cook until fork-tender—up to 8 hours. Just before your meat is ready, we recommend making our simple spicy citrus and lime sauce. It only requires a handful of ingredients, and really takes this tender pork shoulder over the top in the flavor department. 

Serving ideas.
To pair with this pork shoulder, we'd recommend some crispy roast potatoes, rice, or garlic mashed potatoes and a bright, leafy sautéed green like Swiss chard. Alternatively, you could serve it in tacos with pineapple salsa, or on a sandwich for the ultimate lunch. Or, you could just stand in front of the fridge at midnight and eat this delicious roast cold out of the tupperware.—no judgment here. 

Storage.
If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. 

Made this recipe?Let us know how it came out in the comments below!