This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Chef Ryan Scott's Many Onions Pork Shoulder

“Don’t be intimidated by the size of the pork roast that you’re working with—your slow cooker is magic and is going to do pretty much all of the work for you. Wake up in the morning, take a few minutes to brown the pork, and then set it and forget it. You’ll be on your way to something pretty special.”


  • 1 tablespoon onion powder
  • 1 tablespoon dried minced onion
  • 1 teaspoon lemon pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 7-pound bone-in pork shoulder roast
  • 2 tablespoons jarred chicken soup base, such as “Better than Bouillon”
  • 3 cups finely chopped yellow or white onions
  • 1 12-ounce can beer


Stir together the onion powder, dried onion, lemon pepper, black pepper and garlic salt in a small bowl; set aside.
Pat the pork dry with paper towels. Heat a large skillet over medium-high. Add the pork to the skillet, fat side down, and cook 10-12 minutes, turning to brown all sides. Transfer the pork to a 6-quart slow cooker, fat-side up, and rub the chicken soup base all over it. Rub the spice mixture all over the pork, and then add the onions and beer to the pot. Cover and cook on Low until tender, about 8 hours.

Transfer the pork from the slow cooker to a cutting board, and let it cool for 15 minutes before removing the bone and dividing the meat into large portions. Cool the cooking liquid about 15 minutes, and then skim the fat from the top. Refrigerate leftovers in an airtight container, with some of the cooking liquid to keep it juicy, or you can also freeze portions of the pork up to 1 month.


Anne Burrell’s Mexican Pulled Pork

Sunny Anderson’s Skinny Slow-Cooker Chicken Chili

Kelsey Nixon’s Slow Cooker Pulled Pork (5 Meals, 1 Slow Cooker)