Slow-Cooker Pork Shoulder Recipe

Slow-Cooker Pork Shoulder Recipe
Contributor
Slow-Cooker Pork Shoulder
Valaer Murray

Slow-Cooker Pork Shoulder

This is a go-to recipe for me, so at this point measurements are done by instinct. Pork shoulder is a delicious and super cheap cut but needs a while to get tender and for the fat throughout it to dissolve. Make ahead of time to use with this Farfalle with Roast Pork and Cherry Tomato Sauce recipe.

Ingredients

  • 3-4 pounds pork shoulder, bone-in
  • 2 cloves garlic, sliced
  • 1 cup orange juice
  • ½ cup lime juice
  • 1 tablespoon chile powder
  • 2 teaspoons cumin seed
  • 1 tablespoon fresh oregano
  • 2 teaspoons fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon olive oil

Directions

Rinse pork shoulder with cold water and pat dry. Trim off excess fat, especially if the butcher left on the skin and fat on one side (which you can use to make pork cracklins in the oven). Make small slits on both sides of the meat and insert the garlic slices inside. Whisk together the citrus juices and spices, salt and pepper. 

Put the pork in a plastic container or large sealable plastc bag and pour marinade over. Refrigerate for 1-2 hours (or overnight), turning a couple times so all of the sides get marinated.

Heat the olive oil in a large frying pan. Sear the shoulder on all sides. Put in the slow cooker for 5-6 hours on low.

 

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.