Rosemary Pork Shoulder Roast in the Crock Pot / Slow Cooker
This simple recipe for rosemary pork shoulder roast only contains a few ingredients and is basically thrown together in the crock pot! Due to our non-existent kitchen and dusty house (we had to remove a concrete pad from our hallway)… the fewer dishes, the better. That’s why I use Reynolds slow cooker liners. No, plastic bags are not environmentally friendly, but if you have no sink or dishwasher these are awesome! Even if you do have those, you may want to use the bags because they make clean up fast and easy, using less water.
- Pork shoulder roast (we buy our grass-fed beef & pork from my aunt or grandma)
- 1 onion
- 2 cups of water
- 1 sprig of rosemary (fresh from my garden!)
- 2 tsp of Worcestershire sauce
- Salt and pepper to taste
- If frozen, thaw pork over night. This one thawed for 2 days.
- Line crock pot with slow cooker liner and place pork shoulder in it.
- Cut onion in to large chunks and sprinkle on top of roast.
- Pour water and Worcestershire in bottom of crock pot liner.
- Pick leaves off rosemary sprinkle on roast. Ours was fresh from the garden! (See how I made my garden this year here)
- Ground salt and pepper over pork.
- Turn crock pot on low for 8 hours.