Get ready to transform an ordinary dinner into a culinary masterpiece with this incredibly tender Slow Cooked Pork Shoulder with Lemon and Garlic! Imagine pulling apart succulent, perfectly seasoned meat that's been slow-cooking for hours, infusing your kitchen with an irresistible aroma that will make your family and guests weak at the knees. This foolproof recipe turns a simple pork shoulder into a restaurant-quality dish that requires minimal effort but delivers maximum flavor.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 lbs pork shoulder
- 4 cloves garlic, minced
- 2 lemons, juiced
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 onion, sliced
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to bring to room temperature.
- Pat the pork shoulder dry with paper towels to ensure good seasoning adherence.
- In a small bowl, mix minced garlic, lemon juice, olive oil, salt, black pepper, and paprika to create a marinade.
- Rub the marinade thoroughly over entire surface of the pork shoulder, ensuring even coverage.
- Slice onion and spread evenly across bottom of slow cooker to create a flavorful base.
- Place seasoned pork shoulder on top of onion slices in slow cooker.
- Cover slow cooker and set to low heat setting for 8 hours.
- After 8 hours, check internal temperature of pork, which should reach 195-205°F for tender, pull-apart texture.
- Remove pork from slow cooker and let rest for 15-20 minutes before shredding with two forks.
- Optional: Strain remaining liquid from slow cooker and drizzle over shredded meat for added moisture.
- Serve hot with your choice of sides like roasted vegetables or mashed potatoes.
Tips
- Temperature is Key: Always let your pork shoulder sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Pat Dry for Perfect Seasoning: Use paper towels to remove excess moisture from the meat, allowing the marinade to adhere better and create a more flavorful crust.
- Marinade Magic: Massage the garlic-lemon marinade thoroughly into every nook and cranny of the pork for maximum flavor penetration.
- Low and Slow is the Secret: Cooking on low heat for 8 hours ensures the meat becomes incredibly tender and easily shreddable.
- Internal Temperature Matters: Aim for 195-205°F to achieve that perfect pull-apart texture.
- Resting is Crucial: Allow the meat to rest 15-20 minutes after cooking to redistribute the juices, ensuring each bite is moist and delicious.
- Bonus Tip: Save the cooking liquid to drizzle over the shredded meat for an extra flavor boost!
Nutrition Facts
Calories: 370kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 135mg
