My oven had the audacity to stop working (for more than 30 minutes at a time) this past week. Since I won’t be making any non-essential service calls until next month, I’m simply using my slow cooker more. I learned how to make this slow cooker pork shoulder recipe from my husband, Reggie.
Since Reggie just told me what ingredients to get, I turned to Delish and 15 Spatulas for more direction when I prepared the recipe for this 5 pound pork shoulder picnic half.
1. Dry the pork and then make 1 inch incisions in the meat.
2. Rub the olive oil on the pork and then season it. (I use garlic powder, salt, crushed red pepper and black pepper.)
3. Place the garlic cloves in the incisions.
4. For this slow cooker pork shoulder recipe, Place the onions and cilantro at the bottom of the slow cooker before placing the seasoned pork in it.
5. Set the slow cooker to cook on “low” for 7 hours. (If it is not as tender as you wish, you can let it cook on low for one additional hour.)
6. Once cooked, let the pork rest for 20 minutes and then shred with a fork.
*Note: You can use the strained liquid/juice to use as a sauce when you’re ready to serve the pork.
Reggie’s Slow Cooker Pork Shoulder Recipe
Ingredients:
- 5 lb pork shoulder (picnic half)
- 2 tbsp olive oil
- 10 cloves garlic
- salt
- black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup onion, chopped
Directions:
- Dry the pork and then make 1 inch incisions in the meat.
- Rub the olive oil on the pork and then season it with your preferred seasonings. (In addition to salt and pepper, I use garlic powder and crushed red pepper.)
- Place the garlic cloves in the incisions.
- Place the onions and cilantro at the bottom of the slow cooker before placing the seasoned pork in it.
- Set the slow cooker to cook on “low” for 7 hours. (If it is not as tender as you wish, you can let it cook on low for one additional hour.)
- Once cooked, let the pork rest for 20 minutes and then shred with a fork.
