The most tender and flavorful Slow Cooker Pulled Pork Shoulder, seasoned with fennel seeds, preserved lemon and fresh herbs. This easy pork roast takes minutes to prepare and delivers incredible taste. Serve with olive oil potatoes and vegetables or pile into a focaccia sandwich with homemade salsa verde.
This is our first slow cooker recipe and it’s a winner. The flavors echo a classic Italian porchetta—fennel, lemon and aromatic herbs—transformed into an easy pulled pork that’s exceptionally tasty.
The prep takes about 10 minutes: rub, sear and transfer to the slow cooker. Set it in the morning and come back to dinner-ready, melt-in-your-mouth pork with almost no hands-on time.
The seasonings
The seasoning mix is inspired by porchetta: fennel seeds, preserved lemon, oregano, thyme, rosemary and garlic, all combined with olive oil and a generous pinch of salt. Salt is essential here to lift and concentrate the other flavors.
Preserved lemon adds a distinctive fragrant tang you won’t get from fresh lemon; use it sparingly because its flavor is potent. If you don’t have preserved lemon, a small amount of zest can be substituted, though the result will differ slightly.
How to lock in flavour
An important step for excellent pulled pork is searing the meat before slow cooking. Searing creates a savory crust and deepens the overall flavor. It only takes a few minutes in a hot skillet but makes a big difference to the finished dish.
The slow cooker renders the pork tender inside, but the initial browning is what gives the exterior delicious caramelized notes.
How to Make Slow Cooker Pulled Pork Shoulder – Step By Step
If your pork shoulder still has the fatty skin, trim it away. Rub the herb mixture and salt evenly over the entire piece of pork so every side is seasoned.
Heat olive oil in a large skillet over medium-high heat. Brown the pork quickly on all sides—about 30 seconds per side—to develop color, then transfer it to the slow cooker.
Pour the white wine into the hot pan to deglaze, scraping up any browned bits with a wooden spoon. Let the wine cook for about a minute, then pour it over the pork in the slow cooker.
Add whole peeled garlic cloves to the slow cooker, cover and cook on low for 10 hours. The long, gentle heat breaks down connective tissue so the meat shreds easily.
When the cooking time is up, turn off the slow cooker, transfer the pork to a cutting board and shred with two forks. Serve with the sides you like or stack it in sandwiches.
Serving suggestions
This pork is fantastic on sandwiches made with rosemary focaccia and a bright salsa verde. It’s also excellent alongside roasted potatoes, grilled vegetables or a crisp salad.
Leftovers reheat well and can be reinvented as a ragu for pasta—an easy way to stretch the meal across another quick dinner.
Top tips and recipe FAQs
- You can adapt the herbs and spices to taste—swap or add whatever you prefer.
- Don’t skip the searing step; it locks in flavor and improves texture.
To keep the recipe alcohol-free, replace the wine with chicken stock or vegetable stock.
Store leftover shredded pork in the refrigerator for 3–4 days, or freeze in suitable containers for up to 3 months. For convenience, shred before freezing.
More Italian recipes you might like
- Veal Saltimbocca with Prosciutto and Sage
- Classic Beef Lasagne with Spinach Pasta
- Classic Beef Carpaccio
- Italian Stuffed Cabbage Rolls
- Simple Saffron Risotto
If you try this Slow Cooker Pulled Pork Shoulder or any other recipe, please tell us how it went in the comments—we love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get it right the first time.
Slow Cooker Pulled Pork Shoulder
By Emily
Ingredients
- 2.8 lbs pork shoulder, skin removed (1.3kg)
- 3/4 cup white wine, (200ml)
- 6 garlic cloves, whole
- 2 tbsp fennel seeds
- 1 tbsp preserved lemon peel
- 1 tsp chilli flakes, red pepper flakes
- 1 tbsp oregano, dried
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp sea salt flakes
- 1 tbsp olive oil
Instructions
-
Remove any fatty skin from the pork shoulder. Rub the herbs and salt evenly over all sides of the meat.
-
Heat olive oil in a large skillet over medium-high heat. Brown the pork on all sides (about 30 seconds per side), then transfer to the slow cooker.
-
Deglaze the pan with the wine, scraping up any browned bits, then pour the wine over the pork in the slow cooker. Cook the wine in the pan for about 1 minute before pouring.
-
Add peeled whole garlic cloves and chilli flakes to the slow cooker. Cover and cook on low for 10 hours.
-
After 10 hours, turn off the slow cooker. Transfer the pork to a cutting board and shred with two forks. Serve with your preferred sides or in sandwiches.
Notes
- Adapt this recipe easily with your favorite herbs and spices.
- Searing the meat before slow cooking is a crucial step for flavor.
- Leftover meat can be refrigerated or frozen; shred before freezing for convenience.
- If you prefer not to use wine, substitute an equal amount of stock.
Helpful Info for All Recipes
- I use extra virgin olive oil in these recipes unless stated otherwise.
- Vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition details are automatically calculated and are approximate.
Nutrition
Nutrition information is approximate and provided as a guide.