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Slow Cooked Shoulder of Pork

Slow Cooked Shoulder of Pork

Imagine coming home to the tantalizing aroma of a perfectly cooked, tender shoulder of pork that has been slow-cooked to perfection. This Slow Cooked Shoulder of Pork recipe is not just a meal; it’s an experience that will have your taste buds dancing and your family asking for seconds! With just a handful of ingredients and a little patience, you can create a dish that’s bursting with flavor and is sure to impress at any gathering. Ready to discover the secrets to this mouthwatering American classic? Let’s dive into the recipe that will transform your dinner routine!

Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 4 lbs pork shoulder
  2. 1 onion, chopped
  3. 4 cloves garlic, minced
  4. 2 cups chicken broth
  5. 2 tbsp olive oil
  6. 1 tbsp paprika
  7. Salt and pepper to taste

Instructions

  1. Begin by gathering all your ingredients: 4 lbs of pork shoulder, 1 chopped onion, 4 minced cloves of garlic, 2 cups of chicken broth, 2 tablespoons of olive oil, 1 tablespoon of paprika, and salt and pepper to taste.
  2. Take the pork shoulder and pat it dry with paper towels. This helps to achieve a nice sear when browning the meat.
  3. In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the pork shoulder to the pan.
  4. Brown the pork shoulder on all sides, which should take about 4-5 minutes per side. This step adds depth of flavor to the meat.
  5. Once browned, remove the pork shoulder from the skillet and set it aside on a plate.
  6. In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  7. Add 1 tablespoon of paprika to the onions and garlic, stirring to combine and allowing the spices to toast for about 1 minute.
  8. Pour in the 2 cups of chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits. This adds more flavor to the broth.
  9. Transfer the onion, garlic, and broth mixture into the slow cooker.
  10. Place the browned pork shoulder on top of the onion and broth mixture in the slow cooker.
  11. Season the pork shoulder generously with salt and pepper to taste.
  12. Cover the slow cooker with its lid and set it to cook on low for 8 hours. This slow cooking method will make the pork tender and flavorful.
  13. After 8 hours, check the pork shoulder; it should be fork-tender and easily shredded. If it’s not tender enough, you can cook it for an additional hour.
  14. Once done, remove the pork shoulder from the slow cooker and let it rest for a few minutes before shredding it with two forks.
  15. Optionally, you can strain the cooking liquid to remove the solids and serve it as a sauce over the shredded pork.
  16. Serve the slow-cooked shoulder of pork warm, garnished with fresh herbs if desired, and enjoy with your favorite sides.

Tips

  1. Sear for Flavor: Don’t skip the browning step! Searing the pork shoulder on all sides before slow cooking adds a rich depth of flavor that elevates the entire dish.
  2. Use Quality Ingredients: Opt for a good quality pork shoulder and fresh spices. The better the ingredients, the more delicious the end result will be.
  3. Let It Rest: After cooking, allow the pork to rest for a few minutes before shredding. This helps the juices redistribute, ensuring each bite is juicy and flavorful.
  4. Customize Your Spice: Feel free to adjust the seasoning to your taste. Add a pinch of cayenne for heat or experiment with other spices like cumin or thyme for a unique twist.
  5. Make It Ahead: This dish is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to three days, or freeze it for later enjoyment.
  6. Serve with Sides: Pair the shredded pork with coleslaw, mashed potatoes, or fresh bread to soak up the delicious juices for a complete meal.

Nutrition Facts

Calories: 461kcal

Carbohydrates: 4g

Protein: 42g

Fat: 32g

Saturated Fat: 11g

Cholesterol: 120mg

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