A slow cooker pork shoulder roast is the kind of supper that feels like it came straight out of a Midwestern farmhouse kitchen, where a thrifty cut of meat could be turned into something tender enough to pull apart with a fork. With just five ingredients, this bone-in roast cooks low and slow until it is richly savory and full of homestyle flavor, making it a fine choice for busy days, Sunday dinners, or anytime you want a hearty meal with very little fuss.

Serve this roast with mashed potatoes, buttered egg noodles, or a pan of simple roasted vegetables to catch all those good juices. It is also mighty fine with soft sandwich buns, creamy coleslaw, or green beans on the side, and if you spoon a little of the cooking liquid over the meat, you will have a plate that tastes like comfort clear through.

5-Ingredient Slow Cooker Bone-In Pork Shoulder Roast

Servings: 6 to 8

Finished slow cooker pork shoulder roast on a platter
Finished slow cooker pork shoulder roast on a platter

Ingredients

1 bone-in pork shoulder roast, about 4 to 5 pounds

1 packet dry onion soup mix, about 1 ounce
1 cup chicken broth
2 tablespoons Worcestershire sauce
1 large yellow onion, sliced

Directions

1. Place the sliced onion in the bottom of the slow cooker to make a bed for the roast, then set the raw bone-in pork shoulder roast on top.

2. Sprinkle the dry onion soup mix evenly over the roast, then pour in the chicken broth and Worcestershire sauce around the sides.

3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and nearly falling off the bone.

4. Transfer the roast to a platter, let it rest for 10 minutes, then slice or pull the meat and spoon some of the onions and juices over the top before serving.

Variations & Tips

Make It Garlicky: If you do not mind stepping beyond the five-ingredient count, tuck a few smashed garlic cloves around the roast for deeper flavor that mingles beautifully with the onions and broth.

Add A Gravy Finish: For a thicker sauce, strain the cooking liquid into a saucepan after the roast is done and simmer it with a small cornstarch slurry until it turns into a spoonable gravy.

Turn It Into Sandwiches: This pork is wonderful piled onto toasted buns with a little coleslaw or pickles, especially when you moisten the meat with a splash of the cooking juices.

Use The Leftovers Well: Leftover pork can be tucked into baked potatoes, folded into egg noodles, or reheated in a skillet for an easy next-day supper that tastes every bit as comforting.