Slow cooker pork roast is seasoned with garlic and herbs and cooked until fall-apart tender. Made with simple ingredients, you only need five minutes of prep to get this dinner started.
Add onions and chicken broth to the bottom of a 6 quart slow cooker. Season your pork roast on all sides with salt, pepper, and paprika and place in slow cooker over onions. Sprinkle top of roast with garlic, thyme, and rosemary.
Cover and cook on low heat for about 9-10 hours, or until roast is fall-apart tender. A larger roast will take longer to cook. You can also cook your roast on high heat for about 5-6 hours.
Shred roast with a fork, removing any remaining fatty pieces before serving. Serve over mashed potatoes or on a sandwich.
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Notes
Chicken broth can be substituted with beef, pork, or vegetable broth.
Pork shoulder or butt are the best options for this recipe. Pork loin should not be substituted in this recipe - it is a leaner cut of meat and will turn out dry and overcooked.
If making as sandwiches, we recommend lightly toasting your bread and adding mayonnaise and dijon mustard.
Leftovers reheat well the next day - store leftover meat with some of the liquid from the bottom of the slow cooker to keep moist.