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).
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.
Boil water and add beef bouillon cube to it. Stir until it has dissolved.
Cooking the Pork Roast
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.