Dry Pork Shoulder Roast (Slowcooker)
Created by JamesdoesCooking on September 15, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 12h
- Recipe #20962
Ingredients
- 4 to 5 pound pork shoulder blade roast (or picnic)
- 3 to 4 tablespoons Worcestershire sauce (can use more)
- Dry rub (4-5 tablespoons, more if desired)
How to Make
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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.
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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).
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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.
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Step 4: Serve warm.
Nutritional Facts
- 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