Slow-Cooked Pork Shoulder with Carrots and Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender, fall-apart pork shoulder slow-cooked with earthy root vegetables for a comforting weeknight meal that requires minimal hands-on time. This american-inspired slow cooker ready in about 500 minutes pairs pounds pork shoulder, tablespoons olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 20 min Cook: 480 min Serves 6 American cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the pork shoulder dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the pork shoulder on all sides until golden brown, about 5 minutes per side.
  2. Step 2: Transfer the seared pork to a slow cooker, then add the diced onion, minced garlic, dried thyme, dried rosemary, and tomato paste, stirring to combine.
  3. Step 3: Pour in 1 cup chicken broth, then add the cubed carrots, parsnips, and potatoes.
  4. Step 4: Cover and cook on low for 8 hours or until the pork is fork-tender and the vegetables are cooked through.

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Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Carrots and Parsnips take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Pork Shoulder with Carrots and Parsnips?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Carrots and Parsnips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Pork Shoulder with Carrots and Parsnips for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Pork Shoulder with Carrots and Parsnips?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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