Maple-Dijon Pork Shoulder with Root Vegetables

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

Fall-off-the-bone tender pork shoulder slow-cooked in a sweet-tangy maple-dijon glaze, served with roasted carrots and potatoes for a comforting weeknight meal. This american-inspired slow cooker ready in about 440 minutes pairs boneless pork shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 2 lbs boneless pork shoulder
• 2 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 lb baby carrots
• 1 lb baby potatoes
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Season the 2 lbs boneless pork shoulder with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
2. Step 2: Add 1 large diced yellow onion and 3 minced garlic cloves to the skillet with the remaining 1 tbsp olive oil. Sauté for 2 minutes until fragrant, then add to the slow cooker.
3. Step 3: In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp salt. Pour over the pork and vegetables in the slow cooker, then add 1/2 cup chicken broth. Stir to combine.
4. Step 4: Add 1 lb peeled and halved baby carrots and 1 lb quartered baby potatoes to the slow cooker. Cover and cook on low for 7-8 hours or high for 4-5 hours until pork is fork-tender.
5. Step 5: Remove pork, slice, and return vegetables to the slow cooker. Stir until heated through. Serve with the cooking liquid.