Slow Cooker Pork Shoulder Recipe
Slow cooker pork shoulder recipe is the perfect meal for the family. The shredded pork is perfect resting on top of mashed potatoes with gravy or as a sandwich on a toasty sesame seed bun. The recipe is easy and will cook while you're at work or away from home in the Crock Pot.
Servings: 12 servings
Calories: 493kcal
Ingredients
- 4 pound pork shoulder Boston butt roast
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 2 ounce pack onion soup/dip mix
- 1/2 cup water
- Pinch of salt and pepper
- 2 tablespoons flour to thicken gravy
Instructions
- Add the cans of chicken and mushroom soup to a medium-sized bowl.
- Next, add the onion soup/dip mix, salt, pepper, and water. Mix well.
- Place the pork shoulder in the greased Crock Pot.
- Pour the gravy mixture over the pork.
- Close the lid and set the Crock Pot for 8 hours on low.
- After the pork shoulder cooks, remove the meat from the Crock Pot and place it into a large bowl.
- Remove the bones from the bowl of pork and the Crock Pot. Dispose of the bones.
- If the gravy is too runny, add two tablespoons of flour and whisk.
- Add the meat back to the Crock Pot and replace the cover.
- Allow the meal to cook at least one more hour to allow the gravy to thicken.
Video
Notes
Some people like to add chicken broth instead of water for additional flavor.
Nutrition
Serving: 1 | Calories: 493kcal | Carbohydrates: 5g | Protein: 36g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Cholesterol: 138mg | Sodium: 474mg