Description
Boneless pork shoulder cooked low on a bed of potatoes, carrots and onion, then served in tender chunks with a gravy made from the pot.
Ingredients
Scale
- 3 to 4 lb boneless pork shoulder (Boston butt)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon olive oil (only if searing)
- 1 1/2 lb small yellow potatoes, halved
- 4 medium carrots, cut into 2 inch pieces
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, smashed
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley, to serve
Instructions
- Pat the pork dry. Mix the salt, pepper, paprika, garlic powder and thyme, and rub it all over the roast.
- Optional: heat the oil in a large skillet over medium-high heat and brown the roast on all sides, about 3 minutes per side.
- Spread the potatoes, carrots, onion and garlic over the bottom of a 6 quart slow cooker.
- Whisk the broth, Worcestershire sauce and Dijon mustard together and pour it over the vegetables.
- Set the roast on top of the vegetables.
- Cover and cook on LOW for about 8 hours, or on HIGH for 5 to 6 hours, until a fork slides into the pork and twists easily (about 190F to 195F inside).
- Move the pork and vegetables to a platter and cover loosely with foil.
- Pour the cooking liquid into a saucepan, let it settle for a minute, and spoon off the fat. Bring it to a simmer, stir the cornstarch into the cold water, whisk it in, and simmer for 1 to 2 minutes until thickened.
- Break the pork into large chunks, spoon the gravy over the meat and vegetables, and sprinkle with parsley.
Notes
- Go by tenderness, not the clock. If a fork does not slide in easily, give it another 30 to 60 minutes.
- Bone-in shoulder: add about an hour on low and remove the bone before serving.
- Leftovers keep 3 to 4 days in the fridge. Store the meat in some of the gravy so it stays moist.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American