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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


  • Slow Cooker
  • Cutting Board
  • Baking Sheet


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


  • 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.