Slow Cooker Pork Roast Dinner

The time has come again for comfort food to return to our weekly menus! Making this a perfect time to share my slow cooker pork roast that I developed for the team at Tony Chachere’s!

You will be surprised by not only how DELICIOUS this pork roast is but also how cheap and easy it is to make. If you have 10 minutes to prep your roast, 6 hours to hang out (or go shopping), and then 10 minutes to shred and broil, you are in for the best meal of your week! (but probably your month 🤪)

How is it so delicious?

This roast is coated with Tony Chachere’s Spice N Herbs seasoning after stuffing fresh garlic into incisions in the meat. The combination of garlic with the Spice N Herbs seasoning is so perfect, that nothing else needs to be added! 

But is it hard to make?

Not at all. After seasoning, the roast is then added to a very hot slow cooker, if you have the browning feature, or can be browned in a cast iron skillet if you do not. Browning the roast on both sides before slow cooking allows a crust to be formed on the roast that will turn into a flavorful broth that your pork will slowly cook in. YES, PLEASE.

After your pork has slowly cooked for most of the day, remove it from the slow cooker and watch as the roast just completely falls apart! Shred the roast and then you can sprinkle with Tony Chachere’s More Spice seasoning for an extra kick! I leave Madeline’s portion without it, but she’ll be enjoying this spice once she’s a big girl. 

Dang, that is easy!

The last and important step is to broil this extremely tender meat to add a crispy texture to the edges of the shredded pork. You can skip this step if short on time, but I think it really upgrades the main dish from just a slow cooker recipe to SHOWSTOPPING. And that’s what we’re always aiming for over here.

But what do I serve it with?

You can serve this pork with just about any of the sides I have shared here at Kait’s Kitchen, but I typically serve it with an easy stovetop Tony Chachere’s Butter and Herb Rice Mix. It’s incredibly easy to make and pairs well with the pork roast.

I make a small serving of Tony Chachere's Brown Gravy to pour over the pork to add more flavor and moisture. And of course, I add broccoli in there because y’all know I just can’t get enough! I hope you try this out soon! Pork roast has continued to be available in my store throughout the pandemic and this is a great way to enjoy this cheap (but delicious) cut of meat. 

Thanks to Tony Chachere’s for sponsoring this post! It’s so fun to work with a brand whose products I love using and would honestly recommend!

Print Recipe

Tony Chachere’s Pork Shoulder Roast

Prep Time10 mins

Cook Time6 hrs

Shred and Broil10 mins

Total Time6 hrs 20 mins

Course: Main Course

Cuisine: American

Servings: 6 people

Cost: $10

Equipment

• Slow Cooker
• Cutting Board
• Baking Sheet

Ingredients

For the roast

• 3 pound bone-in pork shoulder
• 1 ½ tablespoon Tony Chachere’s Spice N’ Herbs Seasoning
• 2 tablespoons vegetable oil
• 4 garlic cloves each cut in half
• Optional: 1 teaspoon Tony Chachere’s More Spice Seasoning
• Serve with: Tony Chachere’s Creole Butter & Herb Rice Mix

For the gravy

• 2 tablespoons Tony Chachere’s Brown Gravy Mix
• 1 cup water

Instructions

• With a sharp knife, make 8 small cuts into the pork shoulder and shove the garlic inside the small incisions (yum, tiny pockets of garlic!!)
• Coat the outside of the roast with Tony Chachere’s Spice N Herbs Seasoning.
• In a cast iron skillet (or in a slow cooker if you have the browning functionality), heat to medium-high heat and add in the vegetable oil.
• Once hot, brown the roast for 5 minutes on each side.
• Set the slow cooker to LOW for 6 hours and let that roast slooowwly cook down.
• Once the 6 hours are up, gently remove the roast from the crock pot to a cutting board (it will be falling apart!)
• Shred the roast, discarding any fat.
• Meanwhile, prepare the gravy combining Tony Chachere’s Brown Gravy Mix with 1 cup of water. After combined, bring to boil and then simmer for 3-5 minutes, until desired consistency. Set aside to cool.
• Line a baking sheet with foil and spread shredded roast on the baking sheet.
• Optional – sprinkle the roast with Tony Chachere’s More Spice Seasoning for an extra kick (that’s what I always do for most of the roast, saving a milder version for Madeline)
• Turn on your oven’s broil setting to HIGH and let heat up for at least 3 minutes.
• Add the pork to the oven to broil for 5-8 minutes, watching carefully until the edges of the shredded pork are starting to crisp and turn dark brown.
• Let the roast rest for a few minutes before topping with gravy and serving with Tony Chachere’s Creole Butter & Herb Rice Mix and steamed broccoli.