Melt-in-Your-Mouth Slow Cooked Garlic Pork Shoulder
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein35gram
Ingredients
- Pork shoulder (fresh, boneless) - choose a piece with good marbling for flavor1.5 kg
- Garlic cloves (fresh, firm with no sprouting) - crush lightly before adding6 pieces
- Olive oil (extra virgin for best flavor)2 tbsp
- Salt (fine sea salt preferred for even seasoning)1.5 tsp
- Black pepper (freshly ground if possible)1 tsp
- Onion (medium-sized, peeled and quartered)1 piece
- Chicken broth (low sodium) or water150 ml
- Fresh rosemary or thyme (optional for aromatic flavor)2 sprigs
This slow cooked pork shoulder recipe delivers wonderfully tender and flavorful meat infused with aromatic garlic. The low and slow cooking method breaks down the meat's connective tissues to create a juicy, melt-in-your-mouth texture that’s perfect for family dinners or meal prepping. The recipe is beginner-friendly, using common ingredients and standard kitchen equipment. It covers step-by-step instructions with timings, recommended safe internal temperatures for pork, and essential food safety advice to ensure delicious and safe meals every time. Estimated total ingredient cost is approximately $12 USD / €11 EUR / £9 GBP / ₹900 INR. Each serving contains about 450 kcal. The recipe suits those following a balanced diet. Difficulty level is easy, total cooking plus preparation time is about 8 hours and 20 minutes, mostly unattended cooking time for convenience.
Preparation instructions
Prepare the pork shoulder
1Pat the pork shoulder dry with paper towels to ensure even browning. Using a sharp knife, make small slits all over the meat and insert crushed garlic cloves into these slits. This infuses the garlic flavor deep into the pork.
Season the meat
2Rub the pork shoulder all over with olive oil, then evenly coat it with salt and freshly ground black pepper. Add fresh rosemary or thyme sprigs on top if using for added flavor.
Sear the pork shoulder
3Heat a large skillet or frying pan over medium-high heat. When hot, add the pork shoulder and sear it on all sides for about 3-4 minutes per side until golden brown. This step locks in juices and adds rich flavor.
Prepare slow cooker
4Place the quartered onion at the base of the slow cooker. Pour in the chicken broth or water to provide moisture during cooking.
Slow cook the pork
5Put the seared pork shoulder on top of the onions in the slow cooker. Cover with the lid and cook on low heat for 8 hours. This slow cooking breaks down connective tissue and makes the pork tender. Note: Do not open the lid frequently to retain heat and moisture.
Check internal temperature for safety
6After 8 hours, use a meat thermometer to check the thickest part of the pork. The pork is safe to eat when it reaches an internal temperature of 90°C (195°F) for tender pulled pork texture, or at minimum 71°C (160°F) for safe doneness. If temperature isn’t reached, continue cooking and check every 30 minutes.
Rest and serve
7Once cooked, remove the pork shoulder carefully and let it rest for 15 minutes loosely covered with foil. This allows juices to redistribute, making the meat juicier and easier to carve or shred. Serve warm with your preferred sides.
Cooking Tips
-Use a meat thermometer to accurately check pork temperature to ensure safety and optimal texture.
-Avoid cross-contamination by using separate cutting boards and utensils for raw pork and other ingredients.
-For extra flavor, marinate pork with garlic and herbs overnight before cooking.
-If your slow cooker runs hot, start checking the pork temperature after 6 hours.
-Leftover cooked pork can be stored safely in the refrigerator for 3-4 days or frozen for up to 3 months.
Equipment Needed
- Slow cooker or Crock-Pot
- Frying pan or skillet for searing
- Sharp knife
- Meat thermometer (digital preferred for accuracy)
- Tongs or spatula
- Cutting board
- Aluminum foil for resting
Grocery Shopping List
- [ ] Pork shoulder (1.5 kg): Approx. $10 - choose fresh, well-marbled meat for best flavor and tenderness.
- [ ] Garlic cloves (6 pieces): Approx. $0.50 - select firm, plump cloves without green shoots.
- [ ] Olive oil (2 tbsp): Approx. $0.30 - extra virgin for richer flavor.
- [ ] Onion (1 medium): Approx. $0.25 - select firm, dry skin onion.
- [ ] Chicken broth (150 ml): Approx. $0.50 - low sodium preferred to control saltiness.
- [ ] Fresh rosemary or thyme (optional, 2 sprigs): Approx. $0.50 - pick fresh, bright green herbs.
- [ ] Salt and black pepper (already in pantry typically)
Total Approximate Cost: $12.00
FAQ
What is the safe internal temperature for pork shoulder?
Pork shoulder is safe to eat at an internal temperature of 71°C (160°F). For very tender pulled pork texture, it is often cooked to 90°C (195°F). Using a meat thermometer is the best way to ensure safety.
Can I prepare this recipe without a slow cooker?
Yes, you can cook pork shoulder in the oven at low heat (around 130°C/265°F) covered with foil for 4-6 hours until tender. However, a slow cooker is more convenient for unattended cooking.
How can I avoid dry pork when slow cooking?
Searing the pork shoulder before slow cooking seals in moisture and flavor. Also, adding onion and broth to the slow cooker provides moisture to keep the meat juicy.
Is it necessary to insert garlic cloves into the meat?
Inserting garlic cloves by making small slits in the meat infuses the garlic flavor deeply. You can skip this and just add garlic to the slow cooker if preferred.
How do I store leftover pork shoulder safely?
Cool the pork promptly within two hours and store it in an airtight container in the refrigerator. It will keep safely for 3-4 days or can be frozen for up to 3 months.