This melt-in-your-mouth pork roast is a must-try for any home cook.
It’s seasoned with herbs and spices. Then, it’s slow-cooked for hours with potatoes and carrots in a savory broth.
The pork becomes fall-apart tender, soaking up all the delicious flavors from the veggies and herbs.
The best part? It’s so easy to make! The Crockpot does most of the work and it’s a guaranteed winner!
Why You’ll Love This Slow Cooker Pork Roast
Tender and Juicy: Slow-cooking the pork roast for 8-10 hours results in incredibly tender, melt-in-your-mouth meat.
One-Pot Wonder: The pork, vegetables, and sauce are all combined in one pot, making cleanup easy.
Full of Flavor: The slow cooking process allows the aromatic herbs, spices, and liquids to thoroughly infuse the pork with rich, complex flavors.
Great for Leftovers: Any leftover shredded pork can be repurposed into a variety of delicious meals. You can make tacos, sandwiches, salads, or rice bowls.
Ingredients
- Pork Shoulder or Pork Loin Roast: The star of the show. Choose a well-marbled cut for maximum tenderness and flavor.
- Olive Oil: A splash of liquid gold to sear the pork and lock in the juices.
- Salt, Pepper, Garlic Powder, Onion Powder: The fab four of seasoning. They bring out the best in the pork.
- Dried Thyme, Oregano, Cumin: A trio of aromatic herbs adds depth and complexity to the dish.
- Onion and Garlic: The dynamic duo of flavor. They form the base of the delicious braising liquid.
- Chicken Broth: The savory foundation of the cooking liquid. It keeps the pork moist and infuses it with flavor.
- Balsamic Vinegar: The sweet and tangy accent balances the richness of the pork.
- Soy Sauce: It brings a salty, umami kick.
- Honey: A touch of natural sweetness rounds out the flavors and creates a glossy glaze.
- Potatoes and Carrots: They soak up the delicious cooking liquid and make this a complete meal.
- Fresh Rosemary and Thyme: They infuse the pork and vegetables with their aromas.
How to Make Slow Cooker Pork Roast
Making this roast is just too easy!
1. Season the pork. Season the pork roast all over with salt, pepper, garlic powder, onion powder, thyme, oregano and cumin.
2. Sear the pork. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer to the slow cooker.
3. Make the sauce. Add the diced onions and garlic to the same skillet. Sauté for 2-3 minutes until softened. Pour in the chicken broth, scraping up any browned bits. Stir in the balsamic vinegar, soy sauce, and honey. Pour this mixture over the pork in the slow cooker.
4. Add vegetables. Arrange the potatoes and carrots around the pork roast. Tuck the sprigs of rosemary and thyme into the vegetables and pork.
5. Slow cook. Cover and cook on low for 8-10 hours, until the pork is very tender and shreds easily with a fork. The internal temperature should reach at least 145°F.
6. Serve the pork. Remove the herb sprigs. Shred the pork using two forks. Serve the pork with the potatoes, carrots, and cooking liquid.
Tips for the Best Slow Cooker Pork Roast
Follow these tips for the most succulent pork roast.
- Choose the right cut. Use pork shoulder or pork loin for best results. These cuts become tender and flavorful after long hours of slow cooking.
- Sear before slow cooking. Brown the pork roast on all sides in a skillet before placing it in the slow cooker. This step enhances the flavor by caramelizing the surface of the meat.
- Layer the flavors. Sauté onions and garlic in the same skillet used for searing the pork. This uses the flavorful browned bits left from searing and adds depth to the dish.
- Deglaze the pan. After sautéing, deglaze the skillet with chicken broth, scraping up any remaining browned bits. This technique captures all the savory flavors for the slow cooker.
- Give it a rest. Allow the pork to rest before shredding to retain its juices and ensure maximum tenderness.
- Thicken the gravy. For a thicker gravy, strain out about 1 cup of the cooking liquid and whisk in 2 tsp cornstarch. Microwave for 30-60 seconds until thickened and drizzle over the pork.
- Try fun variations. Experiment with different vegetables like sweet potatoes or parsnips, or add a splash of apple cider for a sweet twist.
How to Store
Here’s how to keep leftover pork nice and fresh.
To Store: Allow the pork roast to cool completely, then transfer it to an air-tight container and refrigerate for up to 4 days. Or, you can wrap the roast tightly in plastic wrap or aluminum foil before refrigerating.
To Freeze: Once the pork roast has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Place it in an air-tight freezer-safe container or bag. Frozen pork roast will keep for 2-3 months.
To Reheat: Place the pork roast in an oven-safe dish, cover with foil, and reheat at 300°F until heated through, about 20-30 minutes. You can also reheat slices of the roast in the microwave at 50% power for 1-2 minutes per slice.
Slow Cooker Pork Roast
10
servings15
minutes8
hours334
kcalThis slow cooker pork roast is an easy meal the family will love! Cooked low and slow, the savory flavors are just to die for.
Ingredients
3-4 lb pork shoulder or pork loin roast
1 tbsp olive oil
1 tsp each salt, pepper, garlic powder, onion powder
1/2 tsp each dried thyme, oregano, cumin
1 large onion, diced
4 cloves garlic, minced
1 1/2 cups chicken broth
1/4 cup each balsamic vinegar and soy sauce
2-3 tbsp honey
2 lbs potatoes, cut into 2-inch pieces
1.5 lbs carrots, cut into 2-inch pieces
4-6 sprigs fresh rosemary and thyme
Instructions
- Season the pork roast all over with salt, pepper, garlic powder, onion powder, thyme, oregano and cumin.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer to the slow cooker.
- Add the diced onions and garlic to the same skillet. Sauté for 2-3 minutes until softened. Pour in the chicken broth, scraping up any browned bits. Stir in the balsamic vinegar, soy sauce, and honey. Pour this mixture over the pork in the slow cooker.
- Arrange the potatoes and carrots around the pork roast. Tuck the sprigs of rosemary and thyme into the vegetables and pork.
- Cover and cook on low for 8-10 hours, until the pork is very tender and shreds easily with a fork. The internal temperature should reach at least 145°F.
- Remove the herb sprigs. Shred the pork using two forks. Serve the pork with the potatoes, carrots, and cooking liquid.
- For a thicker gravy, strain out about 1 cup of the liquid and whisk in 2 tsp cornstarch. Microwave for 30-60 seconds until thickened and drizzle over the pork.
Notes
- Searing the pork first adds a lot of flavor but can be skipped if desired.
- Bone-in pork shoulder works great and will be very tender, but pork loin is also excellent.
- Leftover pork can be used for sandwiches, tacos, soups and more. Store in the fridge for up to 4 days.
