Tender Slow Cooked Pork Shoulder: A Flavorful Journey to Perfection
Nutritional value per serving
Calories550kcal
Carbs5gram
Fat35gram
Protein45gram
Ingredients
- Pork shoulder (bone-in or boneless, skin removed) - choose fresh, pink meat with firm texture1.5 kg
- Salt - use fine sea salt for even seasoning1.5 tbsp
- Black pepper (freshly ground recommended)1 tbsp
- Garlic powder or minced garlic - fresh garlic offers best flavor1 tsp
- Onion powder1 tsp
- Paprika (sweet or smoked) - adds depth and subtle smokiness1 tbsp
- Olive oil - use extra virgin for better taste2 tbsp
- Low sodium chicken or vegetable broth - for moisture and flavor during cooking250 ml
- Optional fresh herbs (rosemary or thyme) - choose fresh sprigs if available2-3 sprigs
This recipe guides you to slow cook pork shoulder to juicy tenderness, ideal for a hearty meal any day of the week. Pork shoulder becomes fork-tender when cooked slowly at low temperatures, allowing the connective tissues to break down and infuse the meat with flavor. The recipe uses common supermarket ingredients and standard kitchen tools. The total ingredient cost is approximately $12 (USD), €11, £9, or ₹900, and yields about 4 servings. Each serving offers a rich caloric content of around 550 kcal, suitable for a high-protein diet. The process is easy with a cooking time of about 8 hours, perfect for those who prefer to set and forget and enjoy a delicious meal later.
Preparation instructions
Prepare the Pork Shoulder
1Pat the pork shoulder dry using paper towels. This helps the seasoning stick and promotes better browning.
Season the Meat
2In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice mix all over the pork shoulder evenly to enhance the flavor.
Sear the Pork Shoulder (Optional but Recommended)
3Heat olive oil in a large skillet over medium-high heat. Carefully place the pork shoulder and brown on all sides, about 4-5 minutes per side. Searing locks in flavors and improves texture.
Place in Slow Cooker
4Transfer the seared pork shoulder to your slow cooker. Pour the broth around the meat (not directly over to preserve the seasoning). Add fresh herb sprigs on top for aroma.
Cook Slowly
5Cover the slow cooker and cook on low for 8 hours. Slow cooking at low temperature breaks down fibers, making the meat tender and juicy.
Check Internal Temperature for Food Safety
6Use a meat thermometer to ensure the internal temperature reaches at least 90°C (195°F) for tender shredded pork. Pork must be cooked to a minimum of 63°C (145°F) for safety; here, slow cooking longer ensures both safety and tenderness.
Rest the Meat
7Once cooked, remove the pork shoulder carefully and let it rest for 15 minutes before slicing or pulling apart. Resting helps redistribute the juices, enhancing moisture.
Cooking Tips
1Avoid cross contamination by using separate cutting boards for raw pork and other ingredients.
2If you don't have a slow cooker, you can cook the pork shoulder in an oven at 135°C (275°F) for about 4-5 hours using a covered roasting pan.
3Adding a splash of apple cider vinegar or citrus juice to the broth can add a nice tang and help tenderize the meat further.
4Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Equipment
- Slow cooker (crockpot)
- Meat thermometer
- Large skillet (optional for searing)
- Tongs
- Small mixing bowl
- Measuring spoons
- Paper towels
- Cutting board
Grocery Shopping List
- [ ] Pork shoulder (1.5 kg) - Look for fresh, firm pork with a pink color and minimal fat.
- [ ] Salt (fine sea salt recommended) - Choose a quality salt for even seasoning.
- [ ] Black pepper (freshly ground preferred) - Fresh grinding gives richer flavor.
- [ ] Garlic powder or fresh garlic - Fresh garlic provides more potent aroma.
- [ ] Onion powder - Read labels to avoid added salt or preservatives.
- [ ] Paprika (sweet or smoked) - Check for vibrant red color and aroma.
- [ ] Olive oil (extra virgin) - Opt for extra virgin for best flavor.
- [ ] Low sodium chicken or vegetable broth (250 ml) - Low sodium helps control saltiness.
- [ ] Fresh herbs like rosemary or thyme (optional) - Choose fresh, green sprigs. Total approximate cost: $12.
FAQ
What internal temperature should pork shoulder be cooked to for tenderness?
Cook pork shoulder to an internal temperature of about 90°C (195°F) to ensure it's tender enough to shred and safe to eat.
Can I skip searing the pork shoulder before slow cooking?
Yes, searing is optional but recommended to enhance flavor and texture. If short on time, you may skip it.
How do I avoid cross-contamination with raw pork?
Use separate cutting boards and utensils for raw pork and wash hands, surfaces, and tools thoroughly with soap and hot water after handling raw meat.
Can I cook pork shoulder overnight in the slow cooker?
Yes, cooking on low for 8 hours is perfect for overnight slow cooking, but ensure your slow cooker has an automatic warm setting for safety.
How do I store leftover cooked pork shoulder?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months for best quality.