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Easy Crockpot Pork Shoulder

Amanda Cooks & Styles
Delicious pork roast recipe cooked low and slow in a crockpot. Serve pulled pork on sandwiches, tacos, & more!
Cook Time 8 hrs
Course Main Course
Cuisine American
Servings 5 people


  • 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!


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. 
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