When slow-cooked, pork shoulder is an easy and delicious cut of pork that can be used in a variety of ways.

We’ve put together the basic steps for cooking a boneless pork shoulder roast or a bone-in pork shoulder roast in a slow cooker. We suggest some flavouring options to create tasty pulled BBQ or Mexican pork or succulent, tender pork slices to serve over mash or with roast veg. Or you could dice up the cooked pork and thicken some of the sauce to fill a pie.

We also give you some oven slow roast notes below. Portion and freeze the leftover pork for future meals.

pork shoulder roast

Serves 6-8

2 kg approx. piece of pork shoulder, skin on, boneless or bone-in
2 large onions, sliced
2 T your choice of herbs and spices (see suggestions below)
1 t salt
Black pepper to taste
2 C chicken stock

  1. Get your pork out of the fridge and its packaging 60 minutes before you want to start. Leave it on a plate covered with a clean tea towel or fly net to come up to room temperature.
  2. Rub some oil around the inside of your slow cooker bowl and place the sliced onions in the bottom.
  3. Rub the skin of the pork with your chosen herbs and spices, sprinkle with salt and pepper.
    Optional step to brown the pork first: Heat a glug of oil in a large frying pan over medium-high heat. Add pork and cook for 4 minutes each side or until browned all over.
  4. Place the pork on top of the onions and pour the chicken stock around the pork (not over it so you keep the herbs and spices on the pork).
  5. Cover and cook on high for 4.5 to 5 hours, or on low for 7-8 hours, or until the meat pulls apart easily with a fork.
  6. Remove from slow cooker and shred meat with two forks, removing skin and big pieces of fat.
  7. Save some of the cooking liquid to spoon over pork or thicken a small quantity with some cornflour in a separate pot to use as a sauce or pie filling.

Oven slow cooking notes

If you don’t have a slow cooker, cook the pork in a deep roasting pan covered by two layers of foil or covered Dutch oven and cook at 150°C for 3 to 3.5 hours, or until tender.

If you like great crackling on your roast pork shoulder, remove the pork from the oven once it’s tender. Increase oven temp to 240°C fan bake and, once up to temp, uncover the pork and put it back in the oven for approx. 15 to 20 minutes. If needed, turn the pan after 10 minutes for even cooking.

pork shoulder roast

Flavour options

Italian tender pork with fennel, garlic and rosemary

A beautiful way to enjoy pork with your favourite potatoes or shred with some of the cooking liquid over pasta.

Add 1-2 fennel bulbs, sliced thickly with the onions at the bottom of the slow cooker.

Mix together 2 cloves of grated or chopped garlic, 1 T lemon juice, 1 T olive oil, 2 T fennel seed, 2 t thyme (fresh if you have it), 2 t salt, 1/2 t black pepper and 2 T fresh rosemary leaves in a small bowl. Rub the mixture all over the pork and inside where the bone was removed.

Savoury BBQ flavours for pulled pork

Great for filling burgers.

Pick up Rum & Que Rib Rocker rub at the Butcher’s Block and Smokehouse when you get your pork. It has sweet and savoury blend of herbs and spices designed to boost the beautiful natural pork flavour. Rub the pork roast all over at step one, when you’ve got the pork out of the fridge.

Asian influenced shredded pork

pork bao bunsGreat for bao buns or over rice with your favourite veg and some crispy shallots.

Rub the pork all over with 2 T of Chinese five spice (or make your own by toasting and grinding some fennel seeds mixed with ground ginger, cinnamon, star anise and cloves).

Reduce chicken stock to 1/2 C.

Place a 10cm piece of sliced fresh ginger, 5 whole peels garlic cloves, 1/3 C soy sauce, 1/4 C rice wine vinegar, 1 sliced onion and 1/4 C of brown sugar under the pork in the slow cooker.

Alternatively, replace the soy sauce and brown sugar with 1/2 C Rum & Que Char Siu Sauce.

If you want, make a sticky sauce by putting the cooking liquid into a small saucepan with 1/4 to 1/2 C brown sugar and reducing until thick enough to drizzle over the cooked pork.

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