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Slow Cooker Pork Shoulder with Mustard and Sage

A delicious pulled pork great on its own with endless leftover possibilities!
Prep Time10 mins
Cook Time8 hrs
Resting Time15 mins
Total Time8 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: Pulled Pork, Slow Cooker
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil


  • 5-6 lb Bone-In Pork Shoulder (Boston Butt)
  • Salt & Pepper
  • ½ c Dijon Mustard
  • ¼ c finely chopped Sage
  • 2 T finely chopped Marjoram
  • 4 cloves Garlic minced


  • Spray the slow cooker with nonstick cooking spray.
  • Get a long sheet of tin foil (about 1½ - 2 feet), scrunch it up and curve it into a rack.  Place "rack" in the slow cooker.
  • Liberally season pork all over with salt and pepper.
  • In a small bowl, mix mustard, sage, marjoram and garlic together.
  • Use your clean hands to spread all over the pork (on all sides, and working it into the crevices).
  • Place pork on the “rack” in the slow cooker (fat side up if possible).
  • Cook on low for 8-10 hours.
  • Remove from slow cooker, let stand for 15 minutes then shred with two forks.
  • Serve over polenta.