So. Dang. Easy.
The hardest part of this recipe is to remember to defrost and season your roast a couple days in advance. When you’re ready to eat it, just pop the pork and some chopped aromatics in your slow cooker and your dinner cooks while you’re at work (or while you’re sleeping).
Time to make Slow Cooker Pork Shoulder Roast!
Serves 4
Ingredients:
- 2.5 pound tied boneless pork shoulder roast (I wish I had a bigger one but I got this size in my CSA box)
- Kosher salt
- Freshly ground black pepper
- 2-4 tablespoons Chili Con Carne Seasoning (or your favorite dry rub)
- 4 large carrots, cut into ½” slices
- 2 medium onion, thinly sliced
Method:
I dried off the pork roast with some paper towels and seasoned it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
I placed the roast in a gallon sized Ziploc bag, squeezed out all air, and stuck it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
A couple days later, I threw some chopped carrots and onions into my slow cooker and tossed them with salt and pepper.
I placed the roast (and collected juices) on top of the vegetables, covered it with a lid, and cooked the pork on low for 8-10 hours.
When the roast was finished cooking, I preheated my broiler. I placed the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and browned it for about 2 minutes on each side
.
I cut the binding on the roast plated the carrots, onions, and gravy. I put the roast on top of the veggies and used two forks to shred the meat.
Yummy. My only regret is I didn’t have a larger roast because I barely had any leftovers!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Pork Shoulder Roast

Ingredients
- 2½ pounds tied boneless pork shoulder roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2-4 tablespoons Chili Con Carne Seasoning or your favorite dry rub
- 4 large carrots cut into ½-inch slices
- 2 medium onions thinly sliced
Instructions
- Dry off your pork roast with some paper towels and season it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
- Place the roast in a gallon sized Ziploc bag, squeeze out all the air, and stick it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
- When you're ready to cook your roast, throw your chopped carrots and onions into your slow cooker and toss everything with salt and pepper.
- Place the roast (and collected juices) on top of the vegetables, cover it with a lid, and cook the pork on low for 8-10 hours.
- When the roast is finished cooking, preheat your broiler. Place the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and brown it for about 2 minutes on each side.
- Once you're done roasting your pork, cut the binding on the roast and plate it with the carrots, onions, and gravy. Use two forks to shred the meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The only pork roast at my local Whole Foods was almost 11 lbs. Which was too big for my roasting pan. I removed the non-bone end, tucked the cut piece at the side and crossed my fingers. The roast turned out super tender, moist, flavorful and abundant for leftovers. I froze the majority in single-serving portions and when thawed, were as good as fresh cooked! The only challenge in this EASY recipe was finding room in the freezer. Thanks for another winning recipe, Michelle!