I have always loved pork roast since I was a kid, so juicy and tender it just melts in your mouth! Once it’s done you can add bbq sauce for sandwiches, or use it as an amazing filling for quesadillas! Set this up in the morning and it will be ready for dinner!
Slow Cooker Pork Roast
©2019 Drew Emborsky, aka Captain Housekeeper™
- 4-5 lb pork roast (butt or shoulder)
- 2 medium onions, chopped
- 1 cup roasted hatch chilis (you can also use chipotle chilis, or even green peppers!)
- 6 cloves garlic, peeled and chopped
- 1/2 c water
- 1/2 c apple cider vinegar
- 1/2 c chicken bone broth (I use bone broth because it tends to be lower in sodium)
- 2 tbsp olive oil
- salt & pepper
Heat olive oil in large skillet to medium high, salt and pepper roast. Place roast in skillet and brown all sides – about 4 minutes on each side (don’t forget the ends)
While meat is browning spread evenly on bottom of slow cooker: onions, chilis, garlic, water, vinegar, and bone broth.
Once roast is completely browned place it on top of the onion mixture.
Cover with lid, and cook for 8-10 hours on low.
Roast is done when it falls apart easily.
Remove from slow cooker and with two forks shred all the meat.
Put shredded meat back in the slow cooker and mix with the vegetables and juices.
About 6 servings
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