Go Back

Dump and Go Savory Garlic Pork Roast - Easy, Flavorful, and Fuss-Free

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 to 4 pounds boneless pork shoulder (pork butt)
  • 10–12 cloves garlic, minced (or 2 tablespoons garlic paste)
  • 1 tablespoon kosher salt (reduce to 2 teaspoons if using table salt)
  • 1½ teaspoons freshly ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, lightly crushed
  • 1 teaspoon smoked paprika (regular paprika works too)
  • ½ teaspoon crushed red pepper flakes (optional, for a mild kick)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons soy sauce (or coconut aminos)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or honey (balances the savory flavors)
  • 1 cup low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 bay leaves
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons cold water (if using cornstarch)
  • Chopped fresh parsley, for garnish (optional)

Method
 

  1. Prep the pot: Scatter the sliced onion across the bottom of your slow cooker. This creates a flavorful bed and keeps the pork elevated.
  2. Mix the sauce: In a bowl, stir together garlic, salt, pepper, thyme, rosemary, smoked paprika, red pepper flakes (if using), Dijon, soy sauce, Worcestershire, brown sugar or honey, olive oil, and chicken broth until well combined.
  3. Season the pork: Place the pork shoulder on top of the onions. Pour the sauce all over, turning the pork once to coat. Tuck in the bay leaves.
  4. Cook low and slow: Cover and cook on Low for 8–10 hours or High for 4–6 hours, until the pork is fork-tender and easily shreds.
  5. Shred and skim: Remove the bay leaves. Transfer the pork to a board or large bowl and shred with two forks. Skim excess fat from the surface of the cooking liquid.
  6. Make a quick gravy (optional): Whisk cornstarch with cold water to make a slurry. Set the slow cooker to High, stir in the slurry, and cook for 5–10 minutes until slightly thickened. Return the shredded pork to the slow cooker and toss to coat.
  7. Finish and serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley. Serve over mashed potatoes, rice, buttered noodles, or piled into toasted rolls.