I’m trying to build my repertoire of slow-cooker recipes. It always helps to have dinner taken care of (or at least started), without having to do much hands on work. This pot roast is so simple you’ll have absolutely no excuse not to make this. The prep time takes less than a minute. Then you get to just walk away and come back to a delicious smelling kitchen and your dinner protein is served. I set this to cook over night, setting the timer on my slow-cooker for 7 hours on low. It’s fine for the pork to sit on warm for a few hours too, so if you have a programmable slow-cooker you have even more time.
This pork is easily used in multiple ways. It shreds easily so it’d be great for pulled pork sandwiches. I served it on its own with red potatoes and roasted brussels sprouts. Leftovers can be reinvented with some scallion sauce, or turned into taco salad.
Adapted from Add a Pinch
- 3 1/2 lb bone-in pork shoulder (Boston butt would also work, anything from 3-6 lbs would work, just adjust seasoning accordingly, and you might need a little extra time cooking)
- 8-10 dash Worcestershire
- 1 Tbsp Montreal steak seasoning (or your favorite dry rub, or a generous sprinkle of salt and pepper)
Place your pork in the slow cooker (if there’s a layer of fat, place it fat side down), no need to grease the pot. Add in the Worcestershire and sprinkle with seasoning. Cover with the lid and set on low for 7-8 hours. Serve immediately or allow to steam on warm for a few more hours. Shred and serve, or allow to cool and keep refrigerated.