Slow Cooker Pork Shoulder Roast
Ingredients
The roast
-
2½
pounds
tied boneless pork shoulder roast
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
-
2-4
tablespoons
Chili Con Carne Seasoning (or your favorite dry rub)
The vegetables
-
4
large
carrots, cut into ½” slices
-
2
medium
onions, thinly sliced
Instructions
- Dry off the pork roast and season it with salt, pepper, and the spice blend.
- Place the roast in a Ziploc bag, remove air, and refrigerate for at least 4 hours or up to 2 days.
- When ready to cook, add chopped carrots and onions to the slow cooker and season with salt and pepper.
- Place the roast on top of the vegetables, cover, and cook on low for 8-10 hours.
- Once cooked, preheat the broiler and brown the roast on a greased rack for about 2 minutes on each side.
- Cut the binding on the roast, plate with vegetables and gravy, and shred the meat with forks.
Nutrition Facts (estimated)
Servings
4
Calories
323
Total fat
13g
Total carbohydrates
16g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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