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A comforting one-pot Sunday dinner featuring tender pork shoulder slow-cooked with potatoes, carrots, fresh herbs, and chicken broth, delivering gluten-free and dairy-free savory flavors.

Ingredients

Scale
  • 4 pounds pork shoulder roast
  • 1 tbsp avocado oil (or olive oil)
  • 1 large white onion, 1/2 inch diced
  • 4 cloves garlic, minced
  • 2 cups low sodium chicken broth
  • 1/2 tsp sea salt, plus extra for seasoning
  • 1/2 tsp black pepper, plus extra for seasoning
  • 2 pounds potatoes, cut into 3-inch chunks (about 4 potatoes)
  • 1.5 pounds carrots, cut into 3-inch pieces (about 8 carrots)
  • 6 sprigs fresh herbs (2 sprigs each of rosemary, sage, and thyme, or 4 sprigs of one)

Instructions

  1. Chop the onion into small dice and mince the garlic.
  2. Cut potatoes and carrots into about 3-inch chunks.
  3. Season the pork shoulder roast well with sea salt and black pepper.
  4. Preheat a large cast iron skillet over medium-high heat and add avocado or olive oil when hot.
  5. Sear the pork roast 4–5 minutes per side until nicely browned.
  6. Transfer the seared pork roast to the bottom of a 6-quart slow cooker.
  7. Add the diced onion and minced garlic to the hot skillet and sauté until the onion starts to soften, stirring often.
  8. Turn off the heat, pour in the chicken broth, scrape up the browned bits from the skillet, and season with additional salt and pepper as needed.
  9. Carefully pour the onion–broth mixture over the pork roast in the slow cooker.
  10. Add the potatoes and carrots around and on top of the roast; tuck in the herb sprigs.
  11. Cover and cook on low for 7–9 hours (about 8 hours) until the pork is fork-tender and vegetables are cooked through; check for tenderness starting at 6 hours when trying for the first time.
  12. Remove vegetables and discard herb sprigs before serving.

Notes

Searing the pork roast is essential for locking in flavor and creating a delicious crust., Fresh herbs are preferred, but dried Italian seasoning or Herbs de Provence can be used as substitutes (2 teaspoons)., Can add a teaspoon of mustard powder or a splash of apple cider vinegar to brighten flavors., Potatoes and carrots can be swapped with parsnips, turnips, or larger chunks of sweet potatoes (which cook faster)., For a thicker sauce, skim the cooking juices and thicken with a cornstarch slurry on stovetop or make a pan gravy from reserved liquid and browned bits., If short on time, cook on high for 4–5 hours but check for doneness early as slow cookers vary., Leftovers keep well refrigerated up to 5 days; pork freezes well but potatoes and carrots do not freeze well due to mushiness when thawed.

Nutrition

Find it online: https://margorecipes.com/slow-cooker-pork-roast/