This classic tender pork roast is cooked in the slow cooker with a perfect blend of 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 Pork Roast Should I use for Sweet Pork?
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.
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! 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 crockpot and I purchased an 8-pound shoulder roast. 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. (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 vegetable oil. I love avocado the best!
- Mix your spices up in a bowl before you rub it on the pork roast. This ensures even coverage.
- This cooking process requires a bit of trust. If at 5 hours along, you test your roast to see if it’s easy-to-shred 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. It turned out really tender and so flavorful. You can cook it overnight for 10 hours on low too.
- Your roast is done when you can shred it with 2 forks if you can’t shred it, the connective tissue has not reached a high enough temperature.
- 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 back in. I then added the broth back to the shredded meat. I just wanted moist shredded pork but didn’t want too much broth.
SLOW COOKER PULLED PORK ROAST
- 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
- Remove roast from refrigerator and let come to room temperature for about 1 hour.
- Pat dry the pork 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.
- This cooking process requires a bit of trust. If, at 5 hours along, you test your roast for and it's easy-to-shred, it's done. If it's 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. (some slow cookers bake much quicker than others and that's why it's best to check a few times)
- Since it is a shoulder roast and not a tenderloin, there will be more fat. You will need to separate the fat from the meat when shredding. I like to move the roast to a casserole dish to shred the meat while removing any chunks of fat. I also like to strain the chunks out of the broth. Shred all the meat, strain the broth and then add the meat back into the slow cooker.
- 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 the broth, back to the shredded meat this time. You just want moist shredded pork, not too much broth. Pour half of the broth on the shredded meat and stir. If your pork is still a little dry, add broth until there is a little broth on the bottom of the slow cooker.
- It's the perfect base to any Pork Tacos, Pork Salads, Burritos, Enchiladas, Southern Style Pulled Pork Sandwiches, and Pork Nachos. You can add a little BBQ sauce for pork sandwiches too.
This classic slow cooker pork roast is tender and is a perfect blend of spices, perfect for tacos, enchiladas, burritos, or pulled pork sandwiches. It’s the best pork roast recipe in a slowcooker.