Prep Time 10 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

10 minutes minutes

Total Time 8 hours hours 30 minutes minutes

• ▢ 5 to 6 pounds boneless pork shoulder roast see notes for other cuts
• ▢ 4 cloves garlic thinly sliced
• ▢ 1 ½ teaspoons salt
• ▢ 1 teaspoon black pepper
• ▢ 1 tablespoon vegetable oil
• ▢ 1 large yellow onion sliced
• ▢ 8 ounces cremini mushrooms thickly sliced
• ▢ 3 ribs celery cut into 1 inch chunks
• ▢ 2 medium carrots cut into 1-inch chunks
• ▢ 1 cup beef broth
• ▢ 1 tablespoon soy sauce
• ▢ 2 bay leaves
• ▢ prepared mashed potatoes for serving

For the Gravy (optional)

• ▢ 3 tablespoons cornstarch more as needed
• ▢ 3 tablespoons cold water
• ▢ 1 beef bouillon cube optional

• If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.

• Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.

• Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.

• Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.

• Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.

• Cover and cook on low for 8 to 10 hours or until the roast is fork tender.

• Transfer the pork and vegetables to a platter and loosely cover with foil.

• To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.

• In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.

• Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.

Pork Roast: Choose Boneless pork shoulder, Boston butt, pork butt, or boneless shoulder butt. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they’re too lean for this recipe.

Leftovers can be kept in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. 

Course Main Course, Pork

Cuisine American