Pork shoulder cooked slowly in your crock pot with fresh garlic, rosemary, beef broth and balsamic glaze. Serve on top of egg noodles or make a sandwich.
Since I haven’t made a recipe in my slow cooker in a while, I decided to try a variation of the classic pulled pork sandwich using a picnic pork shoulder, garlic and rosemary instead of using a barbecue-type sauce.
I also didn’t want to serve this recipe as a sandwich (though you could and it would be amazing!), I opted to place the cooked pork on top of egg noodles instead.
I love recipes where you can just put everything into one pot or pan and let it do all of the work. Even though it hasn’t been too cold yet here in NJ, it has been rainy; which makes me crave comforting type foods like this.
Not to mention as soon as my kids see the leaves start to change they crave egg noodles. I know, it’s weird. Or maybe it’s just the meals I tend to make with them, like beef stew and this pork shoulder.
In any event, this Slow Cooker Garlic and Rosemary Pork Shoulder recipe is super simple to make. I used a 5lb. picnic pork shoulder (a.k.a. Boston Butt or Pork Butt), lots of fresh minced garlic, fresh rosemary (I don’t like to use the dried version), beef broth, balsamic glaze, Kosher salt and fresh ground black pepper.
How do you make Garlic and Rosemary Pork Shoulder?
First, you want to season the meat with salt and pepper; then brown your pork shoulder on all sides with a bit of extra virgin olive oil. I trimmed mine first to cut off the extra fat and used my Dutch oven, but you can use a deep skillet or large pot.
This will take about 10 minutes so while the meat is browning, you can mince and chop your garlic and rosemary.
When the meat is brown, add it to your slow cooker (mine was 5qt and fit the meat perfectly); then add the garlic, rosemary, and beef broth. Next, top the meat with the balsamic glaze, cover the slow cooker and cook on high for 5-6 hours or on low for 6-8 hours.
Use two forks (or meat claws if you have them) and shred the meat away from the bone into bite sized pieces and discard the bone.
I wanted my sauce to be a bit thicker (more like a gravy) so we had extra for the egg noodles, so I combined 2 tablespoons of all purpose flour and a 1/4 cup of cold water, mixed it until smooth; then added it to the slow cooker.
My family couldn’t get enough of this Slow Cooker Garlic and Rosemary Pork Shoulder and said it was a recipe I can definitely make again. The meat was so tender and flavorful!
Maybe next time I will try it on a roll or make sliders with a little garlic aioli on top…YUM! ~Enjoy!
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- Trim any excess fat from the meat; then heat the oil in a large pot or Dutch oven over medium high heat. Season the meat with salt and pepper; then brown your pork shoulder on all sides.
- While the meat is browning, mince the garlic and chop the rosemary.
- When the meat is brown, add it to your slow cooker (mine was 5qt and fit the meat perfectly); then add the garlic, rosemary, and beef broth.
- Next, top the meat with the balsamic glaze, cover the slow cooker and cook on high for 5-6 hours or on low for 6-8 hours.
- Take two forks and shred the meat away from the bone into bite sized pieces and discard the bone.
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