This is the kind of lazy weekend pork that fits right into a small-town Midwestern kitchen: you start with a massive frozen bone-in shoulder, slather it with the cheapest mayonnaise in the fridge, toss in a few pantry staples, and let the slow cooker do the work. I started doing this years ago when a neighbor showed me how mayo could stand in for a fancy garlic rub, turning a tough, icy hunk of pork into something rich and tender by suppertime. It reminds me of the church potlucks where nobody fussed, but the food still tasted like you’d been cooking all day—because, in a way, you had, you just didn’t have to hover over it.
Serve this rich garlic pork pulled into big chunks or shreds, spooned over mashed potatoes or buttered egg noodles, with the garlicky juices ladled on top. It’s right at home next to green beans cooked with a little bacon, or a simple coleslaw made with the same bargain mayonnaise you used on the roast. Leftovers make wonderful sandwiches on soft white buns with pickles, or you can tuck the meat into tortillas with a spoonful of the cooking juices and a sprinkle of shredded cheese for an easy next-day meal.
Slow Cooker 5-Ingredient Rich Garlic Pork ShoulderServings: 8-10
Ingredients
1 massive bone-in pork shoulder, completely frozen (7–9 pounds)
1 cup cheap mayonnaise
2 tablespoons garlic powder
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
1 teaspoon black pepper
Directions
Set your slow cooker on the counter and make sure the crock is clean and dry. You’ll be placing the pork in frozen, so there’s no need to thaw ahead of time.
Unwrap the massive frozen bone-in pork shoulder and discard any packaging or absorbent pads. If there is a thick layer of exterior fat, you can leave it on for richer juices or trim a little away with a sharp knife if you prefer.
Place the frozen pork shoulder directly into the slow cooker, bone side down if you can tell which side that is. It’s fine if it fits snugly; just make sure the lid will close securely.
In a small bowl, stir together the cheap mayonnaise, garlic powder, salt, and black pepper until you have a thick, smooth, garlicky paste.
Using a spoon or spatula, scoop the seasoned mayonnaise mixture onto the top of the frozen pork shoulder. With clean hands, spread a thick, even layer of the mayo all over the exposed surface of the pork, pressing it gently so it clings to the icy meat. If you can reach the sides, rub some down along them as well.
Cover the slow cooker with the lid. Do not add any extra liquid; the pork will release plenty of juices as it cooks.
Cook on LOW for 10–12 hours, or until the pork is very tender and easily pulls away from the bone with a fork. Cooking from frozen takes longer than a thawed roast, so avoid using the HIGH setting for food safety and best texture.
Once the pork is tender, use tongs and a large spoon to lift the shoulder onto a cutting board or a large platter. Remove and discard the bone and any large pieces of fat, then shred or chunk the meat with two forks.
Skim excess fat from the surface of the cooking juices in the slow cooker if desired. Return the shredded pork to the crock and stir it gently into the warm, garlicky juices to moisten and flavor the meat.
Turn the slow cooker to WARM and let the pork sit for 15–20 minutes to soak up the juices before serving. Taste and add a pinch more salt or pepper if needed, then serve straight from the crock for an easy, help-yourself weekend feast.
Variations & Tips
If you like a little extra punch, stir 1–2 teaspoons of onion powder or smoked paprika into the mayonnaise along with the garlic powder. For a touch of sweetness, you can rub 1–2 tablespoons of brown sugar directly onto the frozen pork before spreading on the mayo mixture. A teaspoon of dried thyme or Italian seasoning mixed into the mayonnaise gives the pork a more herb-forward flavor without complicating the recipe. If you’d like some heat, add 1/2 teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the mayo before spreading. For a slightly lighter version, you can use light mayonnaise, but avoid fat-free; it doesn’t hold up as well and won’t give the same rich coating. If your pork shoulder is smaller (5–6 pounds), reduce the salt slightly and start checking for tenderness around 8–9 hours on LOW. Food safety notes: Always cook large roasts like this on LOW from frozen so the center has time to heat evenly and reach a safe internal temperature of at least 190°F–200°F for shredding; if you have a probe thermometer, insert it away from the bone to check. Make sure the pork stays covered during cooking and that your slow cooker is at least half full but not more than about three-quarters full. Refrigerate leftovers within 2 hours of serving, store in a shallow container, and use within 3–4 days or freeze for longer storage. Reheat thoroughly until steaming hot before eating.
