Slow Cooker Garlic and Rosemary Pork Shoulder
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4.41 from 5 votes

Slow Cooker Garlic and Rosemary Pork Shoulder

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. 
Course Main Entree
Cuisine American
Keyword pork, slow cooker
Servings 6
Author Carrie's Experimental Kitchen


  • 5 lb. Picnic Pork Shoulder (Boston Butt, Pork Butt)
  • 1 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. Fresh Garlic, minced
  • 2 tbsp. Fresh Rosemary, chopped
  • 1 c. Low Sodium Beef Broth
  • 1/2 c. Balsamic Glaze
  • Kosher Salt and Black Pepper, to taste


  • 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. 


*To make your sauce thicker, combine 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.