Easy Crockpot Pork Shoulder
Delicious pork roast recipe cooked low and slow in a crockpot. Serve pulled pork on sandwiches, tacos, & more!
Ingredients
- 2-3 lb. pork shoulder/butt
- 2 tbsp apple cider vinegar
- 1 tsp yellow mustard or dijon
- 1 tbsp brown sugar
- 3 cloves minced garlic
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp paprika
- 1/4 cup chicken broth or water
Instructions
- In a bowl, mix all ingredients except for the pork. Add pork to the bowl and turn to coat all sides in the marinade.
- Cover the bowl tightly with plastic wrap and place in the fridge for at least 1 hour and up to overnight. I recommend about 8 hours.
- Remove pork from the fridge and heat a skillet to high heat. Add 1 tbsp of oil to the skillet and once the skillet is hot, add the pork, searing on all sides to develop a nice crust. This should be about 10 seconds per side.
- Transfer the pork and drippings to a crockpot. Pour 1/4 cup of water around the pork but not directly on top. Turn the crockpot on low and cook for about 7-8 hours.
- When done, pork should be very tender and easy pull apart with a fork. You are ready to enjoy!
Notes
Serving suggestions:
Toss pulled pork in your favorite barbecue sauce for a delicious bbq pulled pork sandwich or on it's own with your favorite side dishes. I linked a few of my favorite side dishes to serve with this pork recipe above.
For a Mexican meal: Serve on tacos, burritos, or enchiladas.