1. Pat the pork shoulder dry with paper towels. This helps the seasoning stick and promotes better browning if you choose to sear the meat first.
2. In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil to create a fragrant herb paste. Rub this mixture all over the pork roast, making sure every inch is coated well.
3. Optional but highly recommended: Heat a large skillet over medium-high heat and sear the pork roast on all sides until it’s golden brown, about 3-4 minutes per side. This adds depth of flavor and locks in juices—a trick I learned from my grandmother’s kitchen that never fails.
4. Place the sliced onion at the bottom of your slow cooker, then set the pork roast on top. Pour the chicken broth and lemon juice around the roast, being careful not to wash off the herb rub.
5. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. The pork is done when it’s tender enough to shred with a fork and has an irresistible aroma filling your kitchen.
6. Once cooked, remove the pork from the slow cooker and let it rest for 10 minutes before slicing or shredding. This resting time is key—it lets the juices redistribute, making every bite juicy and flavorful.
7. If you like, strain the cooking liquid and simmer it on the stove to reduce into a rich sauce to drizzle over the pork. This little step takes the dish from good to unforgettable.

I can’t tell you how many times this recipe has saved my sanity on evenings when we’re running late from soccer practice or after a long day at work. The slow cooker does the heavy lifting, and the house smells like a hug by dinnertime.