Ingredients
- 3–4 lb. pork shoulder
- 1/2 tbsp salt
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1.5 tbsp Primal Kitchen Balsamic Vinegar
- 6 long carrots, peeled and chopped in 2-3 inch pieces
- 6 red potatoes, quartered
- 1 medium white onion, halved and then quartered
- 2 tbsp minced garlic
For the Gravy:
- 2 tbsp arrowroot flour dissolved with 2 tbsp water
Instructions
- Chop the vegetables and place in the slow cooker. Add the minced garlic and stir to combine the veggies and garlic
- Pat the pork shoulder dry and rub the spices into the roast
- Heat a skillet over medium heat and add in the oil and balsamic vinegar and immediately place the pork shoulder into the skillet to sear
- Let sit for about 3 minutes until a nice crust has formed and the pork shoulder comes off of the skillet easily with tongs
- Flip and sear the other side for 3 minutes until a crust is formed on that side as well
- Transfer the pork shoulder into the slow cooker and place on top of the vegetables. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the roast is tender and easily shreds with a fork
- To make the gravy, use a slotted spoon to transfer the pork and vegetables to plates or a serving platter. Dissolve the arrowroot in a small dish with the water. Once dissolved, pour into the juices remaining in the slow cooker and turn the slow cooker to high if it is not already. Stir the liquid well and cover with the lid again. After about 5 minutes, the liquid will have thickened. If you want a thicker gravy, add an additional 1 tbsp of arrowroot and stir into the gravy continuously until thickened.
Find it online: https://www.wholekitchensink.com/slow-cooker-pork-roast/