Dry Pork Shoulder Roast (Slowcooker)
Recipe: #20962
September 15, 2015
"The dry rub for this roast recipe here #recipe20961 There's a long cooking time then a 4 hour sitting time for this, I left it cook overnight you could start cooking it early in the morning, whatever works best for your schedule"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (233.2 g)
- Calories 615.1
- Total Fat - 49.9 g
- Saturated Fat - 18 g
- Cholesterol - 120.2 mg
- Sodium - 2897.5 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 37.4 g
- Calcium - 22.7 mg
- Iron - 2.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Place meat in the slow cooker. Using your hands rub the dry rub all over the. low cooker. Pour Worcestershire sauce over top of the meat until it is well covered. Let the roast sit our on counter for 1 1/2 hours.
Step 2
Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks (the internal temperature of pork roast should be between 190º F and 205º F).
Step 3
Remove from slow cooker and allow to rest about 10-15 minutes. Slice or pull for serving, basting with pan juices from slow cooker.
Step 4
Serve warm.
Tips
No special items needed.
1 Reviews
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