Garlic rosemary slow cooker pulled pork

I generally don’t think of pulling out my slow cooker in the spring and summer, but actually it makes a lot of sense. The slow cooker doesn’t generate much heat, so it’s perfect for hot days. And it’s a nice alternative to grilling on a rainy day. So, either way, summer is the perfect time to make this garlic rosemary pulled pork recipe—which is a refreshing change from the usual tomato- or barbecue-sauce-based pulled pork. This is also perfect to take along to a picnic, barbecue, or potluck dinner.

I adore garlic, rosemary, and lemon. In fact, I think I would gladly eat shoe leather if it were seasoned with garlic, rosemary, and lemon.

Clockwise from top: Lemon zest, lemon, garlic, rosemary.
Clockwise from top left:
lemon zest, lemon, garlic, rosemary.

 We have all read that garlic has wonderful healing properties, but did you know that rosemary does too? Recent studies have found that rosemary has powerful antioxidant and anti-inflammatory properties and that it helps fight both leukemia and breast cancer. Rosemary has also been rumored since Shakespeare’s time  to improve memory. 

“There’s rosemary, that’s for remembrance. Pray you, love, remember.” (Hamlet)

And recent studies show that he was right. The scent of rosemary really does boost memory. All the more reason to season generously with this delicious herb.

This recipe couldn’t be simpler. There’s not much to remember. Just pile all the ingredients into your slow cooker.

I used two roasts totaling about 1.5 kg. or 3 lbs. It doesn't make a difference because it ends up shredded.
I used two roasts totaling about 1.5 kg. or 3 lbs. It doesn’t make a difference because it all ends up shredded.

After it’s done, shred and let stand to reabsorb some of the juices.

It turns out light and refreshing, but very juicy. Have your slotted spoon handy.
It turns out light and refreshing, but very juicy. Have your slotted spoon handy.


Garlic rosemary slow cooker pulled pork
Serves 8
A lemony, tangy, garlicky pulled pork that is perfect for a picnic or barbecue.
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Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
335 calories
3 g
148 g
12 g
51 g
4 g
212 g
109 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 335
Calories from Fat 107
% Daily Value *
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 148mg
Sodium 109mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 1g
Protein 51g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 kg (3 lbs) pork roast (I used shoulder roast)
  2. 2 lemons, untreated
  3. 6 cloves of garlic chopped
  4. 3 Tbsp. fresh rosemary, chopped or left whole
  5. Sea salt and pepper
  1. Zest one of the lemons and juice both of them.
  2. Rub the pork roast with salt and pepper. Place in crockpot.
  3. Sprinkle and pour the remaining ingredients on top.
  4. Cook on high for 3-4 hours or on low for 5-6 hours.
  5. Remove roast to a board and let cool slightly. Then pull the pork apart (shred) using two forks. Return shredded meat to the crockpot and let stand for 15 minutes before serving to absorb the juices.
  6. Serve with a slotted spoon.
  1. Serve with coleslaw or a tossed salad. If you're not paleo, serve on a hamburger bun.

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