Slow-Cooked Shredded Pork Roast is a perfect dish to make in your crockpot when you have a busy day ahead. Allow it to slow cook all day and serve as a main dish, or as a barbecued sandwich.
(Post modified on 2/2/23.)
Rosemary, onion, and garlic give this pork roast such a wonderful flavor you’ll be tempted to eat it without the barbecue sauce. So, please, be sure to try some that way!
You might even use it to make Shredded Pork Enchiladas with my Homemade Enchilada Sauce.
View More Pork Roast Recipes
- Pork Loin in Tomato Sauce
- Slow-Cooked Barbecued Pork Sandwiches (Easy/Cajun-style)
- Stuffed Pork Tenderloin
- Grilled Pork Loin Chops
Ingredients for Slow-Cooked Shredded Pork Roast
(See the full recipe at the bottom of this post.)
- pork sirloin roast (with bone-in)
- vegetable oil
- beef bouillon cubes + water (or beef stock)
- dried rosemary, crushed
- minced garlic
- dried minced onion
- garlic powder
- onion powder
- kosher salt
- freshly ground black pepper
- Favorite Barbecue Sauce, optional (We like Sweet Baby Rays)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a mortar and pestle, crush the dried rosemary.
If using fresh garlic, mince 1 clove with a knife and cutting board. Set aside until ready to use.
Measure out boiled water and add beef bouillon cube to it. Stir until dissolved.
I like using the beef bouillon cube to this dish as I think the the bouillon adds extra flavor to the dish. Alternately, you may use 1 cup of beef stock or beef broth.
Heat vegetable oil in a large skillet over medium high heat. Sear the sirloin pork roast evenly on all sides for 4-6 minutes or until a golden brown crust forms. Transfer the browned pork roast to a large (at least 6 quart) crockpot placing the fat side up.
Search your local grocery store for a 4-5 pound sirloin pork roast with bone-in that has a layer of thick fat on top. DO NOT trim this fat from the roast. Leave it on, as it will make the roast nice and juicy. Also, be sure to place the roast in your crock pot with the fat side up, so that those juices will stream down through the meat as it cooks.
Pour the prepared beef broth over the roast. Sprinkle with the crushed rosemary, minced garlic, dried minced onion, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
Cover and cook on low for 8-9 hours until the pork is tender and juicy and shreds easily. Save the juices and pour over the meat when serving or for storing any leftovers.
If desired, serve with your favorite barbecue sauce. We like Sweet Baby Rays Honey Barbecue.
Serve as a main dish, or as sandwiches, or even in enchiladas. This pork roast will easily serve 8-10 people.
This meat goes well with one of these favorite side dishes: Grandma’s Coleslaw, Cheesy Corn and Macaroni Casserole, Easy Company Potatoes, or Yummy Baked Beans.
See more Main Dishes Here. View Pork Recipes Here. Browse more Barbecue Recipes Here.
Slow-Cooked Shredded Pork Roast
Ingredients
- 4-5 pounds pork sirloin roast bone-in
- 2 tablespoons vegetable oil
- 1 cube beef bouillon + 1 cup water or 1 cup beef stock
- 2 teaspoons rosemary crushed
- 1 tablespoon minced garlic
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Favorite Barbecue Sauce optional, (we like Sweet Baby Rays)
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table. You'll need a large Slow-Cooker for this recipe (at least 6 quart).
- Using a mortar and pestle, crush the dried rosemary.
- If using fresh garlic, mince 1 clove with a knife and cutting board. Set aside until ready to use.
- Boil water and add beef bouillon cube to it. Stir until it has dissolved.
- Heat the vegetable oil in a large skillet over medium high heat. Sear the pork roast evenly on all sides for 4-6 minutes or until a golden brown crust forms.
- Transfer the browned roast to a large slow cooker placing fat side up. Add in the prepared beef broth.
- Sprinkle with dried crushed rosemary, minced garlic, dried minced onion, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
- Cover and cook on low for 8-9 hours until pork is tender and juicy and shreds easily.
- Serve with a side of your favorite barbecue sauce, or poured over on sandwiches, or even in enchiladas. Serves 8-10.
Nutrition
Did you make this recipe?
Let me know how it turned out!
