While surfing through my personal collection of food photos for holiday meal ideas, I stumbled across a delicious crock pot pork roast recipe I made for Sunday dinner earlier this fall. It quickly became a fan favorite in my kitchen, satisfying hearty appetites at an affordable price per pound.
If you enjoy tender, juicy pulled pork, this is the perfect holiday main dish recipe. All I did was rub the meat with a spice mixture, throw it into the slow cooker, and let it cook on low for a few hours. Leftover pork can be used to make tacos, enchiladas, burritos, or sliders.
Easy Crock Pot Pork Roast Recipe:
adapted from Good Cheap Eats
- 3-4 lb bone-in skin on pork picnic shoulder
- Chili powder – 1 tablespoon
- Cumin – 1 teaspoon
- Cloves – 1/2 teaspoon
- Sea salt – 1 tablespoon
- Oregano – 1/2 teaspoon
- Onion powder – 1 tablespoon
- Black pepper – 1 teaspoon
- Garlic powder – 1 tablespoon
- Cayenne pepper – 1/4 teaspoon
- 1 Bay leaf
Take the pork out of its packaging and rinse with water. Dry the meat completely with paper towels. Cut into the skin of the shoulder between the fat and the meat, pulling the skin to remove.
Remove as much of the fat as you can.
Gather the spices for the pork rub.
Combine spices into a small bowl.
Coat the pork shoulder with spice mixture, rubbing into the meat.
If you have the time, let the meat marinate in the fridge for a few hours. If not, place the pork shoulder into the slow cooker.
Turn the slow cooker on low. Don’t forget to add the bay leaf.
And let it cook for 7-9 hours.
Once done, remove meat from slow cooker and shred into bite size pieces. Enjoy alone or with your favorite sides 😛