This was a big Pork Shoulder (Butt) roast. About 4 pounds.
Cut and season your roast HEAVILY.
I use:
Salt
Granulated Garlic
Onion Powder
Chili Pepper
Brown Sugar
Parsley
Dry dill
Cracked black pepper
Sear the pieces on ALL sides in olive oil, then place in your slow cooker.
Deglaze the pan you used with 1/2 Cup Dry White wine (optional) and add that to your slow cooker.
I also added:
2 Cans Cream of Mushroom Soup
1 Can of Mushroom Gravy
Add Crimini Mushrooms (Baby Portobellos) 30 minutes before serving
Cook on low for about 8 hours, or high for 4. I like to take the pieces out and remove all of the fat. Pork shoulder can be really fatty. Cook with the fat on for flavor, but remove as much as you can before eating. Serve hot!
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