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A flavorful and easy crockpot pork roast recipe using pork shoulder, sweet onions, seasoning mix, salt, and chicken broth, cooked low and slow for tender, shreddable pork perfect for various meals.

Ingredients

Scale
  • 2 large sweet onions, sliced thin
  • About 5 pounds pork shoulder roast, bone-in or boneless
  • 2 tablespoons McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix
  • 1 teaspoon salt
  • 2 cups chicken broth

Instructions

  1. Lightly spray a 6-quart slow cooker with cooking spray (optional).
  2. Slice the onions thin.
  3. Spread sliced onions in an even layer in the bottom of the slow cooker.
  4. Trim any large chunks of fat from the pork shoulder roast (optional).
  5. Mix the McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix and salt together.
  6. Pat the seasoning mixture all over the pork roast, covering the top and sides.
  7. Optionally, briefly sear the roast in a hot pan to brown the exterior before slow cooking.
  8. Set the seasoned roast on top of the onions in the slow cooker.
  9. Pour the chicken broth around the roast (not over the top) to avoid washing off the rub.
  10. Optionally add hearty root vegetables (quartered potatoes, carrots, celery) to the slow cooker with the roast.
  11. Cover and cook on low for 9–10 hours or high for 6–7 hours, until the meat pulls apart easily with a fork (pork should reach at least 145°F; longer for shreddable pork shoulder).
  12. Remove the roast from the slow cooker.
  13. Shred the pork and discard any large pieces of fat.
  14. Reserve some of the cooking juices to drizzle over the shredded pork before serving.

Notes

Layering sliced onions at the bottom keeps the roast from sticking and imparts sweet flavor., Pat seasoning well on all sides and pour broth around roast to preserve the rub., Cooking on low for the full 9–10 hours gives best tender, juicy texture; high is faster but can be drier., Trim large fat chunks before or after shredding to avoid greasiness., Searing the roast before slow cooking is optional but adds depth and crust., Test doneness by fork pull-apart and internal temperature (safe to eat at 145°F, longer for shredding)., Leftover pork stores well refrigerated for 3–4 days and freezes up to 3 months with some cooking juices., Reheat gently using oven, stovetop, slow cooker, or microwave with added broth to keep moist., Add hearty root vegetables during cooking for a one-pot meal, and add tender veggies later or serve on the side., Flavor swaps: use different pork rubs if Grill Mates seasoning is unavailable., Lean pork cuts (tenderloin or loin) can be used but cook faster and don’t shred as easily.

Nutrition

Find it online: https://margorecipes.com/crockpot-pork-roast-5-ingredients/