Tasty Slow Cooker Pork Shoulder with Zesty Basil Sauce

Growing up, my mom always cooked pork shoulder the same way – straight in the oven until it was a bit too dry. That’s just how we ate it, and I never questioned it. When my mother-in-law made it in her slow cooker, I couldn’t believe the difference.

Turns out, pork shoulder really shines when you give it time to cook slowly. The meat just falls apart, and when you add a simple basil sauce on top, it becomes something totally different from those dry Sunday dinners I remember. Now this is my go-to method – just pop it in the slow cooker and let it do its thing while I get on with my day.

What Kind of Pork Shoulder Should I Use?

For this slow cooker recipe, you’ll want to look for a pork shoulder (also called Boston butt) that’s well-marbled with fat, which helps keep the meat moist during the long cooking process. While the recipe calls for boneless, you can actually use bone-in pork shoulder too – some cooks even prefer it since the bone adds extra flavor, though you’ll need to add about 30-45 minutes to your cooking time. The most important thing is to pick a piece that has a nice pink-red color and some white fat marbling throughout (but not too much exterior fat). If your butcher hasn’t already tied it, ask them to do it for you, or you can easily do it at home with kitchen twine to help the roast keep its shape while cooking.

Options for Substitutions

This recipe can be adapted with several easy swaps if you’re missing ingredients:

• Shallot: If you don’t have shallots, use 1/4 cup finely minced red or yellow onion plus one extra minced garlic clove to get a similar flavor.
• Fresh basil and oregano: While fresh herbs make the best sauce, you can use dried herbs in a pinch. Use 2/3 cup dried basil and 1 tablespoon dried oregano instead. Just remember – the sauce won’t be as bright green.
• Extra virgin olive oil: Regular olive oil works fine here, or try using avocado oil for a different but equally good flavor profile.
• Wholegrain mustard: Dijon mustard is a good substitute, or use regular yellow mustard mixed with 1 teaspoon of mustard seeds.
• Light brown sugar: Dark brown sugar works just as well, or use regular sugar with a teaspoon of molasses. Honey is another good option – use the same amount.
• Pork shoulder: While pork shoulder is ideal for slow cooking, pork butt can be used interchangeably. For a leaner option, try pork loin, but reduce cooking time by about 2 hours to prevent it from drying out.
• Smoked paprika: Regular paprika plus 1/4 teaspoon liquid smoke can work. Or just use regular paprika if you don’t mind missing the smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork shoulder in a slow cooker is skipping the crucial step of searing the meat first – taking just 10 minutes to brown all sides creates a richer flavor and better texture in the final dish. Another common error is lifting the slow cooker lid too frequently during cooking, which can add an extra 15-20 minutes of cooking time each time you peek, so resist the urge to check on it more than once or twice. The success of your zesty basil sauce depends heavily on using fresh herbs rather than dried ones, as dried basil won’t give you the same bright, fresh flavor that makes this sauce special – and be sure to make the sauce just before serving, as it can lose its vibrant taste if it sits too long. For the juiciest results, let your pork rest for at least 20-30 minutes after cooking before shredding or slicing, allowing the meat’s natural juices to redistribute throughout.

What to Serve With Slow Cooker Pork Shoulder?

This tender, flavorful pork shoulder calls for some simple but satisfying sides that can hold their own against the rich meat and zesty sauce. A creamy coleslaw or potato salad makes a perfect companion, cutting through the richness of the pork while adding a nice crunch. For a warm side dish, roasted potatoes or sweet potatoes work great – they’re perfect for soaking up any extra sauce that’s left on your plate. You can also keep it light with a simple arugula salad dressed with lemon and olive oil, or go all in with some warm, buttery dinner rolls for making mini sandwiches with the leftover meat.

Storage Instructions

Keep Fresh: Let your cooked pork shoulder cool down, then place it in an airtight container with some of its cooking juices to keep it moist. It’ll stay good in the fridge for up to 4 days. The zesty basil sauce can be stored separately in a sealed jar for up to 5 days – just give it a good stir before using.

Freeze: This pork freezes really well! Portion it out into freezer bags or containers, adding some cooking liquid to each portion. It’ll keep nicely for up to 3 months. The basil sauce is best made fresh though, as freezing can dull its bright flavors.

Reheat: To warm up your pork, place it in a covered dish with a splash of broth or cooking liquid and heat it in the oven at 325°F until warm through, about 20-25 minutes. You can also use the microwave – just heat in short bursts and stir occasionally to keep it from drying out.

Preparation Time	15-30 minutes
Cooking Time	450-480 minutes
Total Time	465-510 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4600-4800
• Protein: 200-220 g
• Fat: 370-390 g
• Carbohydrates: 70-80 g

Ingredients

For the pork rub:

• 8 garlic cloves (finely minced)
• 2 tbsp kosher salt
• 2 tsp oregano leaves
• 1/4 cup olive oil
• 3 tbsp whole grain mustard
• 3 tbsp light brown sugar
• 2 tsp black pepper
• 1 1/2 tsp smoked paprika

For the pork:

• 1 (6 lb) boneless pork shoulder roast

For the basil sauce:

• 1/4 cup oregano leaves
• 1/2 cup fresh lemon juice
• 1 tsp red pepper flakes
• 2 cups basil leaves (fresh, packed)
• 1 1/4 cups extra virgin olive oil (California Olive Ranch is a good choice for flavor)
• 1 tsp kosher salt
• 1 large shallot (finely minced, about 2 tbsp)

Step 1: Prepare and Marinate the Pork

In a small bowl, combine garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika to form a flavorful paste.

Rub this paste all over the pork thoroughly.

Once the pork is well-coated, transfer it to a resealable plastic bag or the insert of your slow cooker.

To allow the flavors to meld, chill the pork overnight in the refrigerator.

Step 2: Slow Cook the Pork

After marinating, place the pork into your slow cooker, cover it, and set the cooker to low.

Allow the pork to cook slowly until it is fork-tender, but not completely falling apart.

This process will take approximately 7 1/2 to 8 hours, leaving you with perfectly tender pork ready to slice.

Step 3: Prepare the Sauce

While the pork is cooking, you can make a zesty sauce.

In an airtight container, mix the following ingredients: shallot, basil, oil, oregano, red pepper flakes, and salt.

Cover the container and let the mixture rest to allow the flavors to blend—up to 3 hours at room temperature or up to 2 days in the refrigerator.

Just before you’re ready to serve the sauce, stir in the lemon juice for a fresh, tangy finish.

Step 4: Slice and Serve the Pork

Once the pork has finished cooking, transfer it to a cutting board and allow it to rest for about 5 minutes.

This resting period helps the juices redistribute, resulting in juicier meat.

Slice the pork and arrange it on a platter.

Drizzle some of the prepared sauce over the slices, and offer additional sauce on the side for serving.

Enjoy your flavorful, slow-cooked pork complemented by a bright, herby sauce!