Easy Crockpot Pork Shoulder
Delicious pork roast recipe cooked low and slow in a crockpot. Serve pulled pork on sandwiches, tacos, & more!
- 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
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!
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.