Slow cooking a pork roast at a low temperature like 250 degrees Fahrenheit is absolutely possible and can result in very tender and flavorful pork. The trick is to allow enough time for the connective tissue in the pork to break down at this lower temperature.
The Benefits of Low and Slow Pork Roasts
Cooking pork roasts or shoulder at 250 degrees F in a slow cooker offers several advantages:
- Low and slow cooking tenderizes tough cuts of pork by gently breaking down the connective tissue over several hours.
- The resulting pork ends up fall-apart tender and juicy.
- The lower temperature helps retain moisture in the meat.
- The long cooking time allows the pork to absorb flavors from any liquids or seasonings added.
- Little attention or monitoring is needed once the roast is set up in the slow cooker.
- Using the slow cooker frees up your oven for other dishes if cooking a large meal.
How Long to Cook a Pork Roast at 250°F
The cooking time needed for a pork shoulder or roast at 250°F in a slow cooker will depend on a few factors:
- Size of the pork shoulder – A larger 3-4 lb roast will need longer than a 2 lb roast.
- Bone-in or boneless – Boneless roasts will cook faster than bone-in.
- Level of doneness – For pull-apart tender meat aim for 195-205°F internal temp.
As a general guide, expect about 8-10 hours for a 3 lb bone-in pork shoulder roast or 6-8 hours for a 2 lb boneless roast. Refer to the times in the table below for approximate cooking times at 250°F:
| Pork Roast Size | Bone-in or Boneless | Approximate Cook Time at 250°F |
|---|---|---|
| 2 pounds | Boneless | 6-8 hours |
| 3 pounds | Boneless | 8-10 hours |
| 4 pounds | Bone-in | 10-12 hours |
| 5 pounds | Bone-in | 12-15 hours |
Choosing the Right Cut of Pork for Slow Cooking
The best cuts of pork to use for slow roasting at low temps are:
- Pork shoulder – This inexpensive cut has a good amount of fat and connective tissue that breaks down into succulent pulled pork.
- Pork butt – Very similar to the shoulder, so named because it comes from the upper part of the foreleg.
- Pork picnic roast – From the lower portion of the front leg, it’s a little less fatty than butt roast but still suitable for slow cooking.
Ribs and loin cuts that are leaner and tender do not require long cooking and are better suited for higher temperatures for a shorter time.
Preparing Pork Roasts for the Slow Cooker
To get the best results from your low and slow pork roast, keep these tips in mind:
- Trim off any thick areas of surface fat, leaving about 1/4 inch.
- Rub the meat all over with salt, herbs, and spices for flavor.
- Searing the roast first adds depth of flavor.
- Add liquid like broth, apple cider, or beer to moisture and prevent drying out.
- Elevate roast off the bottom with vegetables to prevent stewing.
Seasoning Suggestions
Pork pairs well with both sweet and savory flavors. Consider rubbing the pork roast with:
- Brown sugar, cumin, chili powder, garlic, and oregano for a Mexican-inspired roast.
- Rosemary, sage, garlic, salt, and pepper for a Tuscan flavor.
- Smoked paprika, brown sugar, cayenne, garlic, and thyme for a sweet heat pork roast.
Liquid Options
Adding liquid to the slow cooker helps moisten and tenderize the pork roast. Opt for:
- Chicken or beef broth
- Apple cider or juice
- Beer or wine
- Barbecue sauce
Use about 1-2 cups of liquid for an average 3-4 lb pork roast.
Step-by-Step Instructions
Follow these simple steps for perfect pork roast made in a slow cooker at 250°F:
- Trim excess fat off pork roast and rub all over with desired seasonings.
- Preheat a skillet over medium-high heat. Add 1 Tbsp oil and sear roast on both sides until nicely browned.
- Transfer seared roast to slow cooker and add liquid to the bottom.
- Cover and cook on LOW for recommended time based on size/bone-in or boneless.
- Test for doneness after 8 hours. Meat should shred easily when poked with a fork.
- If not done, continue cooking and check hourly until fork tender.
The pork roast is ready when it reaches an internal temperature of 195-205°F. The collagen will have broken down and the meat should shred or pull apart easily.
Serving and Leftover Ideas
Serve shredded pork roast in tacos, sandwiches, rice bowls, nachos, or pizza. Some delicious options include:
- Pulled pork sandwiches with coleslaw
- Carnitas street tacos with salsa and lime
- Pulled pork pizza with bbq sauce and red onions
- Pulled pork nachos or tostadas
Leftover shredded pork keeps well refrigerated for 4-5 days or frozen for 2-3 months. Reheat gently with a little broth or sauce to moisten.
Conclusion:
Cooking a pork roast like shoulder or butt at a low 250°F in a slow cooker breaks down connective tissue over time resulting in super moist and tender shredded meat. Allow about 8-10 hours cooking time for a 3 lb roast or 6-8 hours for a 2 lb roast. Rub the pork with your favorite seasoning blend and add some liquid like broth or cider. The long low simmering creates delicious pulled pork perfect for sandwiches, tacos, or topping pizza and nachos.