Ingredients:

  • 4 lbs Boneless Pork Shoulder (Boston Butt), trimmed of excess hard fat
  • 2 Tbsp Olive Oil (for searing)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary (lightly crushed)
  • 1 tsp Smoked Paprika
  • 4 large Garlic Cloves (roughly smashed)
  • 1 large Yellow Onion (cut into 8 wedges)
  • 1 lb Carrots (cut into large, 2-inch chunks)
  • 5 lbs Yukon Gold or Baby Potatoes (halved or quartered, skin on)
  • 2 cups low sodium Chicken or Beef Stock
  • 1 Tbsp Balsamic Vinegar
  • 2 Bay Leaves
  • 1 Tbsp Cornflour (Cornstarch, optional for gravy)
  • 2 Tbsp Cold Water (optional for gravy slurry)

Instructions:

  1. Prepare the Rub: In a small bowl, combine the salt, pepper, thyme, rosemary, and smoked paprika. Pat the pork shoulder dry thoroughly with paper towels.
  2. Season: Generously coat the entire pork shoulder with the prepared dry rub, massaging it into the surface.
  3. Sear the Pork: Heat the olive oil in a heavy-bottomed skillet over high heat until shimmering. Sear the pork for 3–4 minutes per side, until a deep golden-brown crust has formed. Remove the pork and set aside.
  4. Deglaze (Optional): Pour the chicken stock and balsamic vinegar into the hot skillet and scrape up any brown bits (flavor!) with a wooden spoon. Set this liquid aside.
  5. Layer the Vegetables: Place the carrots, potatoes, and onion wedges in the bottom of the slow cooker insert. Add the smashed garlic cloves and bay leaves.
  6. Add Liquid: Pour the reserved deglazing liquid (or just the stock and vinegar if you skipped deglazing) over the vegetables.
  7. Position the Pork: Place the seared pork shoulder directly on top of the vegetables. This prevents the vegetables from becoming waterlogged.
  8. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours.
  9. Check Doneness: The pork is ready when it is fork-tender and the internal temperature registers at least 195°F (90°C) for easy shredding.
  10. Rest the Meat: Carefully remove the pork shoulder from the slow cooker and place it on a cutting board. Tent loosely with foil and allow it to rest for 10–15 minutes.
  11. Make the Gravy (Optional Thickening): Remove the bay leaves and pour the cooking liquid into a saucepan. Whisk together the cornflour and cold water to form a smooth slurry. Bring the pot liquid to a simmer and whisk in the slurry. Cook until thickened (about 2 minutes).
  12. Shred/Slice: Slice or shred the rested pork shoulder and serve immediately alongside the vegetables, drizzled generously with the thickened pan gravy.