15 mins


8 mins



What You’ll Need

Prairie Fresh USA Prime® pork shoulder roast

1 tablespoon olive oil
1 large white onion, diced
4 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1.5 lbs. mixed yellow and red baby potatoes, halved
1 lb. of carrots, cut into 3" lengths
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme


  1. Preheat a large cast iron pan on the stove top on medium high heat. Once the pan is hot, but not smoking, add the oil.
  2. Sprinkle the pork shoulder with salt and pepper, then sear for 4-5 minutes on each side.
  3. Remove the pork shoulder from the pan and place it in an 8-quart slow cooker.
  4. Add the diced onion and garlic to the cast iron pan and sauté for 2-3 minutes until the onion begins to soften.
  5. Turn off the heat and add the chicken broth to the pan. Gently scrape any browned bits from the bottom, then stir in the salt and pepper.
  6. Carefully pour or spoon the onion and garlic mixture over the pork shoulder in the slow cooker.
  7. Then add the chopped potatoes and carrots around and on top of the pork.
  8. Tuck the six herb sprigs around the top of the pork, potatoes and carrots.
  9. Cover and cook on low for 7-9 hours, until potatoes and carrots are fork-tender, and pork begins to easily fall apart with a light pressure.
  10. To serve, remove the potatoes and carrots and place them in a serving bowl. Slice and serve the pork shoulder directly from the slow cooker, or carefully remove and place on a serving platter.
  11. Serve and enjoy!