Authentic Heritage Pork Shoulder with Heritage Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-cooked pork shoulder that honors tradition, featuring a perfectly rendered fat cap and fluffy heritage potatoes cooked in the same flavorful drippings. Serves as a tribute to authentic culinary craftsmanship. This american-inspired slow cooker ready in about 270 minutes pairs pork shoulder, Kosher salt, cracked black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tsp Kosher salt
• 1.5 tsp cracked black pepper
• 4 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, halved onions
• 6, unpeeled garlic cloves
• 2 cups chicken stock
• 3 sprigs fresh rosemary herb sprigs
• 2 lbs, quartered heritage potatoes
• 3 tbsp unsalted butter

Instructions

1. Step 1: Pat the pork shoulder dry with paper towels, then rub with 1.5 tsp salt and 1 tsp pepper evenly over the entire surface.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the pork shoulder for 5 minutes per side until deeply golden brown, then transfer to a plate.
3. Step 3: Add carrots, onions, and garlic to the pot, sautéing for 4 minutes until slightly softened and fragrant.
4. Step 4: Return the pork to the pot, nestling it among the vegetables. Pour in chicken stock and add rosemary sprigs.
5. Step 5: Cover with a tight-fitting lid and transfer to a preheated 275°F (135°C) oven. Braise for 4 hours until the pork is fork-tender.
6. Step 6: Remove pork and vegetables from the pot; strain the cooking liquid into a bowl, discarding solids. Skim excess fat from the surface.
7. Step 7: Add potatoes to the pot with the reserved cooking liquid (add water if needed to cover potatoes halfway), and simmer uncovered for 25 minutes until tender.
8. Step 8: While potatoes cook, remove the pork shoulder from the bone and shred the meat, discarding fat. Return shredded pork to the pot with potatoes.
9. Step 9: Stir in 2 tbsp butter until melted and fully incorporated, then add remaining salt and pepper to taste. Cook for 2 minutes until the potatoes are glossy and the sauce coats the back of a spoon.