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Pork shoulder roast
Shoulder butt, blade steak and Boston roast are cut from the pork shoulder. Shoulder cuts tend to be fatty, tough and less expensive. One way to cook pork shoulder is slowly, in the Crock Pot. This will help tenderize the meat, until it eventually falls from the bone. Since the size of the Crock Pot will limit the amount of meat that can be cooked, choose a piece of meat that will fit in the cooker, leaving about an inch or more from the top of the roast to the cover.
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Instruct the butcher to cut the pork shoulder roast so that it is well trimmed and between 3 to 4 pounds after trimming. The size of the roast you can order will vary depending on the size of your Crock Pot.
Rinse the pork in cold water and pat dry with a paper towel
Season with salt, pepper and garlic.
Place the roast in the Crock Pot and cover with the lid. There is no reason to add liquid. The fat will liquefy during the cooking process.
Turn the Crock Pot on low and cook for 10 to 12 hours.
If the meat is especially fatty, spoon off some (not all) of the liquefied fat during the cooking process.
If desired, add 3 or 4 whole potatoes or sweet potatoes to the Crock Pot, before adding the roast in step 4. Cook the pork on top of the potatoes. The potatoes can be peeled or unpeeled.