Slow Cooker Pork Roast Easy Recipes for Tender, Flavorful Meals

If you want a meal that’s easy to prepare and full of flavor, a slow cooker pork roast is a great choice. Cooking pork low and slow in a slow cooker makes the meat tender and juicy without requiring much effort from you. You just add your ingredients, set the cooker, and let it do the work while you go about your day.

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You can cook the pork roast with simple ingredients like potatoes, carrots, and onions, which soak up all the savory juices as the meat cooks.

This makes for a comforting, one-pot meal that’s perfect for weeknights or relaxed family dinners. The slow cooker method helps the flavors develop deeply, giving you a delicious dinner with minimal prep and cleanup.

How To Make A Slow Cooker Pork Roast

You’ll need a few key ingredients and simple steps to get a juicy, tender pork roast. Paying attention to cooking times and temperatures will help you avoid dry meat. Using some easy tricks can make your pork even more flavorful and soft.

Slow Cooker Pork Roast

Ingredients

1 (3–4 pound) pork shoulder or pork butt roast
1 tablespoon olive oil
4 cloves garlic, minced
1 large onion, sliced
4 carrots, cut into chunks
3–4 potatoes, cut into large pieces
1 cup chicken or vegetable broth
¼ cup soy sauce (or Worcestershire sauce for a deeper flavor)
2 tablespoons apple cider vinegar
2 tablespoons brown sugar or honey
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika
Salt and black pepper, to taste
2 tablespoons cornstarch (optional, for thickening gravy)
2 tablespoons water (optional, for thickening gravy)

Instructions

Start by patting the pork roast dry with paper towels and seasoning it generously with salt, pepper, paprika, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until golden brown. This step locks in flavor and gives the meat a beautiful crust.

Place the sliced onions, carrots, and potatoes in the bottom of your slow cooker. Lay the browned pork roast on top of the vegetables.

In a small bowl, whisk together the broth, soy sauce, apple cider vinegar, brown sugar, and minced garlic. Pour this mixture over the roast and vegetables.

Cover and cook on low for 8–9 hours or high for 4–5 hours, until the pork is tender and easily pulls apart with a fork.

Once cooked, transfer the roast and vegetables to a serving platter. If you’d like to make a gravy, pour the cooking liquid into a saucepan. Whisk together cornstarch and water, then stir it into the liquid. Simmer until thickened.

Serve the pork roast sliced or shredded with the vegetables and drizzle with the savory gravy.

Cooking Tips for Tender Pork

Don’t skip browning your roast in a hot pan before slow cooking. It adds flavor and a nice crust.

Keep the slow cooker lid closed during cooking to keep heat in. Opening it too often lengthens cooking time and dries the roast.

If you want gravy, remove the roast and veggies at the end. Thicken the remaining liquid on the stovetop with a slurry of cornstarch and water.

Use tougher cuts like the pork shoulder. They turn out soft and flavorful with slow cooking, unlike lean cuts that can dry out.

Serving and Storing Slow Cooker Pork Roast

You’ll want to pair your pork roast with the right sides to round out the meal. Knowing how to use leftovers wisely can save you time and cut waste. Proper storage and reheating will keep your roast tasting fresh and delicious for days.

Side Dish Pairings

Classic vegetables like carrots, potatoes, and onions go great with slow cooker pork roast. You can serve steamed green beans or roasted Brussels sprouts to add some crunch.

Try a simple salad with a tangy vinaigrette to balance the richness of the pork. Applesauce or a light coleslaw also adds a nice contrast.

For starches, mashed potatoes or buttered noodles work well. If you want something different, rice pilaf or quinoa can be a good choice.

Leftover Ideas

Use your leftover pork roast in sandwiches with mustard or pickles for more flavor.

Chop the pork and add it to a hearty soup or stew. You can also mix it into tacos with fresh veggies and salsa.

A quick stir-fry with leftover pork and frozen veggies makes a fast, tasty dinner. Another option is to add the pork to an omelet or breakfast hash for the next day.

Storage and Reheating Tips

Store leftover pork roast in an airtight container in the fridge within two hours of cooking. It will last 3 to 4 days safely.

For longer storage, freeze the pork in portion-sized bags. It will keep for up to 3 months in the freezer.

To reheat, thaw frozen pork in the fridge overnight. Use the microwave or warm gently on the stove with a splash of broth to keep it moist.

Avoid overheating to prevent drying out the meat. You want it heated through but still tender.

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