When I need a dinner that feels like I worked way harder than I actually did, a slow cooker pork shoulder is one of my favorite answers. This version keeps things wonderfully simple with just five ingredients, letting the rich flavor of the bone-in pork shoulder do most of the heavy lifting while the slow cooker turns it into tender, fall-apart meat. It has that classic comfort-food feel that works especially well in cooler weather, and it is exactly the kind of low-effort meal that makes a busy weekday feel a little more manageable.
Serve this pork with mashed potatoes, buttered egg noodles, rice, or soft sandwich rolls to soak up the savory juices. I also love it with simple roasted carrots, green beans, or a crisp slaw for a little contrast. If you are feeding a crowd, set out buns, pickles, and a side of mac and cheese and let everyone build their own plate.
Slow Cooker 5-Ingredient Fall-Apart Bone-In Pork Shoulder
Servings: 8
Ingredients
1 bone-in pork shoulder, about 5 to 7 pounds
1 large yellow onion, sliced
1 cup chicken broth
1/2 cup barbecue sauce
1 packet onion soup mix
Directions
1. Scatter the sliced onion across the bottom of the slow cooker insert to make a bed for the pork.
2. Place the bone-in pork shoulder on top of the onions. Pour the chicken broth around the sides, then spoon the barbecue sauce over the top and sprinkle the onion soup mix evenly over everything.
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 easily pulls apart with a fork.
4. Carefully transfer the pork to a large platter or rimmed baking sheet. Remove the bone and any large pieces of fat, then shred or break the meat into large chunks. Spoon some of the cooking juices and softened onions over the top before serving.
Variations & Tips
Make it more savory: If you prefer a less sweet finish, use a smoky or original barbecue sauce instead of a sweeter one. The pork will still be rich and flavorful, but the meat itself will stand out a little more.
Turn it into sandwiches: Pile the shredded pork onto toasted buns and add pickles or coleslaw. This is one of my favorite ways to stretch leftovers into an easy next-day dinner.
Prep-ahead tip: Slice the onion and measure the broth and sauce the night before so you can assemble everything quickly in the morning. On a busy workday, that kind of head start makes this recipe even more practical.
Freeze leftovers: Store cooled pork with some of its juices in airtight containers and freeze for up to 3 months. The extra liquid helps keep the meat from drying out when you reheat it.
For richer flavor: If you have a few extra minutes, sear the pork shoulder in a hot skillet before adding it to the slow cooker. It is absolutely optional, but it gives the finished dish a deeper, roastier taste.