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This slow cooker pork shoulder recipe is your ticket to deeply seasoned, fork-tender pulled pork with practically no effort. Whether you’re feeding a crowd for a summer BBQ, prepping for fall weeknight meals, or dreaming of comfort food classics, this dish delivers big flavor. Infused with smoked paprika, garlic powder, and bright citrus juice, the slow cooker does all the heavy lifting, leaving you with incredibly juicy pork perfect for sandwiches, tacos, or cozy bowls.
Whether you’re after a shredded pork recipe or looking for a delicious slow cooker meat recipe, this dish has you covered. You’ll love how easily this slow-cooked pork pairs with tacos, buns, or bowls. This is one of the best slow cooker recipes to master.
The Chemistry of Slow-Cooked Pork Shoulder
Pork shoulder is a fatty cut full of connective tissue, which breaks down beautifully over low heat. The dry rub helps create a flavorful crust while the slow cooking method transforms tough meat into fall-apart tender perfection. Apple cider vinegar and citrus juice act as mild acids, enhancing tenderness and balancing the savory notes. Searing the meat first boosts flavor by creating a Maillard reaction- that golden-brown crust that adds depth to any pork recipe.
Recipe Troubleshooting
Some home cooks end up with pork that’s dry and stringy, often because the shoulder wasn’t cooked long enough for the connective tissue to break down entirely. Not cooking the pork long enough or keeping it on high heat the whole time will result in dry meat.
Do I need to sear the pork first? Yes, it adds profound depth of flavor.
Skipping the dry tub or sear, which leaves the meat tasting bland.
Others find that there is too much cooking liquid in the pot, which dilutes the flavor and can make the pork overly moist and soggy.
Can I use a bone-in pork shoulder instead of boneless? Absolutely, just increase the cooking time slightly.
Using a bone-in pork shoulder without adjusting the cook time can also throw things off.
What’s the best cooking liquid- broth, soda, or vinegar? I love a mix of chicken broth, apple cider vinegar, and citrus for balance.
How do I make this taste like BBQ pork? Add a splash of barbecue sauce near the end of cooking or after shredding the meat.
Can I make this in the Instant Pot? Definitely! Pressure cook the pork shoulder for 45-50 minutes, then release the pressure naturally.
It was greasy. To avoid this, trim the fat cap and skim the rendered fat if needed.
The meat didn’t shred easily. That means it’s not quite done. A meat thermometer should read about 200 degrees F in the thickest part.
Serving Suggestions
Perfect for summer BBQ pulled pork sandwiches, Fourth of July potlucks, or even fall comfort food nights. This dish is perfect for meal prep, pork recipes, and slow-cooker recipes, making it ideal for busy families. Try it for tailgating season, holiday gatherings, or Super Bowl pulled pork sliders. It’s a reliable go-to for back-to-school dinners and cold-weather cooking too.
Pile high on brioche buns with a mound of coleslaw for classic pulled pork sandwiches. Spoon into taco shells with pickled onions and cilantro for a Tex-Mex twist. Serve over mashed potatoes, white rice, or polenta for a comforting dinner. Pair with roasted veggies or cornbread for a Southern-style plate. For entertaining, place the pork in a cast iron skillet and offer sides of BBQ sauce, chimichurri, or hot sauce so guests can dress it their way.
Turn your shredded pork into sliders, tacos, or even lettuce wraps for a low-carb twist. Serve it warm with BBQ sauce and crunchy coleslaw or over buttery mashed potatoes. For a full spread, offer grilled corn, baked beans, or roasted sweet potatoes on the side.
Storage Tips
Store leftover pork in a separate container in the fridge for up to 4 days. Reheat with a splash of broth to keep it moist and tender. Great for batch cooking!
Freezer– Cool completely and pack into a freezer-safe container or bag. Freeze up to 3 months. Thaw in the fridge overnight and reheat gently for best results.
Making Ahead– Prep the dry rub and sear the pork a day ahead. Store in the refrigerator overnight, then slow-cook the next day. You can also thoroughly cook and shred the pork in advance- reheat and serve.
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This slow-cooked pork shoulder is the kind of recipe that consistently delivers. It’s rich, flavorful, and versatile enough for tacos, sandwiches, bowls, or enjoyed on its own. Perfect for everything from casual dinners to special occasions, it’s a dish you’ll return to time and time again. With a bit of prep and the magic of slow cooking, you get juicy pork that practically melts in your mouth. Try it once, and you’ll see why this is a fan favorite!
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Tender Slow Cooked Pork Shoulder with Orange
Ingredients
- 3-4 lb boneless pork shoulder
- 2 tbsp olive oil
- 3 tsp fine sea salt
- 1 tsp ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 1 yellow onion
- 1 cup chicken broth
- 2 tsp apple cider vinegar
- 1 orange juiced
Instructions
- Preheat your oven to 200°F or start your slow cooker on high.
- If you are not using a slow cooker, place a Dutch oven pot on the stovetop over high heat.
- In a small bowl, combine the dry rub: 3 tsp fine sea salt, 1 tsp ground pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp cumin. Sprinkle and press the dry rub all over the raw pork shoulder.
- Pour 2 tbsp olive oil into the pot and place the pork inside. Allow to sear for 2 minutes, then flip and sear the other side for 2 minutes. If using a slow cooker, turn the heat down to low. If using an oven, remove the Dutch oven from the stove.
- Pour the liquid ingredients over the seared meat: 1 cup chicken broth, 2 tsp apple cider vinegar, and one orange-juiced. Sprinkle the finely diced yellow onion into the pot. Cover and cook for 6 hours.
- When the meat's internal temperature is 200 degrees F, remove and allow it to rest for 15 minutes before shredding.
Nutrition
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