This classic tender pork roast is cooked in the slow cooker with a perfect blend of classic and perfectly orchestrated spices.  We loved it so much we had it twice in one week! It’s the perfect base to any Pork Tacos, Pork Salads, Burritos, Enchiladas, Southern Style Pulled Pork Sandwiches… or my personal favorite, Pork Nachos.
If you’re looking for some slowcooker ideas, look no further.  One of my favorite things to cook in the slow cooker is a big pork roast.  You’re entire family is going to love this! It smells amazing and always comes out tender and so flavorful.  There are so many pork recipes for dinner but I’m certain after you try this one, it will become a family favorite.
What kind of Pork Meat should I use??
There are various different cuts of meat (and names for them) that would work for this method of pulled pork: Pork Shoulder, Boston Butt, Picnic Roast or any combination of the 3 names. The method should work well with any of these cuts. Â
You can also use a bone-in roast! It carries moisture and flavor!
I really love a good sweet pork recipe but sometimes I want to make something with a little less sugar but not less flavor! Â This particular recipe is seasoned to perfection. Its coated in olive oil and then rubbed with a tasty blend of spices.
Tips for making and easy slow cooker pork roast:
- I have a 6 quart crock pot and I purchased an 8 pound shoulder roast. Â I could have fit maybe 2 more pounds in there. You can get a much bigger roast, just adjust the spices to reflect the size of the roast. Â (If you go as large as 15 lb of roast, double the spices)
- Remove roast from refrigerator and let come to room temperature for about 2 hours.
- Pat dry the pork roast with paper towels before applying the oil
- You can use avocado oil, olive oil, or even a vegetable oil. Â I love avocado the best!
- Mix your spices up in a bowl before you rub it on the pork roast. Â This ensures even coverage.
- Since it is a shoulder roast and not a tenderloin, there will be more fat. When the roast is finished cooking, I like to move the roast to a casserole dish to shred the meat. I also like to strain the broth and even take the fat off the top.  It’s not totally necessary but saves a few calories.
- After I shred my roast I like to put it back in the crockpot and then slowly add part of the broth back in.  I only added about half of my “juices,†the broth, back to the shredded meat. I just wanted moist shredded pork, not too much broth.
- Pat dry the roast with paper towels, then coat the roast completely in olive oil, and begin to cover in copious amounts of the spice mixture. The hard part is now over!! Cover your crockpot and let cook for approximately 8-10 hours.
- This cooking process requires a bit of trust. If, at 5 hours along, you test your roast for ‘easy-to-shred doneness’ and find it too tough, it’s not done yet! Let it cook the full amount of time. It should reach an internal temperature of 160-190 degrees, depending on the size and type of roast and whether or not you have the bone-in.
- I cooked mine on “high in the slow cooker for about 7 hours. Â It turned out really tender and so flavorful. Â You can cook it overnight for 10 hours on low too. Â
This classic tender pork roast is cooked in the slow cooker with a perfect blend of classic and perfectly orchestrated spices. We loved it so much we had it twice in one week! It’s the perfect base to any Pork Tacos, Pork Salads, Burritos, Enchiladas, Southern Style Pulled Pork Sandwiches… or my personal favorite, Pork Nachos.
- 7-10 lb Pork Roast, Pork Shoulder, Boston Butt, Picnic Roast or any combination of the 3 names. The method should work well with any of these cuts.
- 1/3 Cup Avocado or Olive Oil--for rubbing
- 1 1/2 Tablespoon Cumin
- 1 1/2 Tablespoon Onion Powder
- 1 1/2 Tablespoon Garlic Powder
- 1 1/2 Tablespoon Chili Powder
- 1 1/2 Tablespoon Garlic Salt
- 1 1/2 Tablespoon Paprika
- 3/4 teaspoon Salt
- 3/4 teaspoon Pepper
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Remove roast from refrigerator and let come to room temperature for about 1 hour.
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Pat dry the roast with paper towels, then coat the roast completely in oil, and begin to cover in copious amounts of the spice mixture. The hard part is now over!! Put it in the slow cooker and let it cook for approximately 6-7 hours on high or 10-12 hours on low.
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This cooking process requires a bit of trust. If, at 5 hours along, you test your roast for ‘easy-to-shred doneness’ and find it too tough, it’s not done yet! Let it cook the full amount of time. It should reach an internal temperature of 160-190 degrees, depending on the size and type of roast and whether or not you have the bone-in.
-
Since it is a shoulder roast and not a tenderloin, there will be more fat. I like to move the roast to a casserole dish to shred the meat. I also like to strain the broth and even take the fat off the top. It’s not really necessary but saves a few calories.
-
After i shred my roast I like to put it back in the crockpot and then slowly add the broth back on. I only added about half of my “juices,†the broth, back to the shredded meat this time. You just want moist shredded pork, not too much broth.
-
It’s the perfect base to any Pork Tacos, Pork Salads, Burritos, Enchiladas, Southern Style Pulled Pork Sandwiches, and Pork Nachos.
Do you love slow cooker shredded meat? Try this Slow Cooker Cilantro Lime Chicken too! It’s a great slow cooker recipe your family will love.
Another great slow cooker recipe is this Beef Rump Roast recipe. It’s a favorite for Sunday dinner at my house!
Still haven’t found something to make your tastebuds go wild? Try these no-bake Cornflake Cookies! They are heavenly!
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