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pork recipes for dinner, shredded pork in a slow cooker
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3.73 from 47 votes

Pork Picnic Roast Recipe

This Slow Cooker Pulled Pork Roast is juicy and tender with the perfect blend of spices.  Use it as a base for tacos, burritos, enchiladas, pulled pork sandwiches and so much more.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 15 people
Calories: 245kcal
Author: The Carefree Kitchen

Ingredients

  • 8 pounds pork roast (or pork shoulder, Boston butt or picnic roast)
  • 1/3 cup avocado oil
  • 1½ tablespoons cumin
  • 1½ tablespoons onion powder
  • 1½ tablespoons garlic powder
  • 1½ tablespoons chili powder
  • 1½ tablespoons garlic salt
  • 1½ tablespoons paprika
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 3 cups chicken broth
US Customary - Metric

Instructions

  • Remove pork roast from the refrigerator and let it come to room temperature for about 1 hour. Pat dry the pork roast with paper towels, then coat the roast completely in oil using a pastry brush or your hands.
  • In a small bowl, mix together the cumin, onion powder, garlic powder, chili powder, garlic salt, paprika, salt, and pepper. Rub the spice mixture over the entire pork roast, then place in the slow cooker and pour the chicken broth on top.
  • Cover and cook on high for 6-7 hours, or on low for 10-12 hours—until the meat shreds easily with two forks.
  • Remove the cooked pork from the slow cooker and place in a casserole dish or another wide rimmed container to shred. Remove any large pieces of fat while shredding. Strain the broth that remains in the slow cooker, then add the shredded meat back in. Slowly pour about half of the broth over the shredded meat—just enough to keep it moist. Stir, adding a little more broth as needed.
  • Serve in tacos, burritos, sandwiches, nachos, salads and more. Enjoy!

Notes

Storing instructions: let your shredded pork cool completely, then store in an airtight container in the fridge for up to 1 week, or the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: to reheat in the microwave, place into a microwave-safe container and reheat for about 30 seconds at a time on high until warm.  Or, reheat in a pot on medium heat over the stove with a little broth or water.

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 927mg | Potassium: 499mg | Vitamin A: 595IU | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 2.3mg