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Crockpot filled with pork roast, carrots, and potatoes in savory broth

Slow Cooker Pork Roast Easy Recipes for Tender, Flavorful Meals

Course Main Course
Cuisine American
Keyword crockpot, crockpot pork recipe, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 6

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

  1. Start by patting the pork roast dry with paper towels and seasoning it generously with salt, pepper, paprika, thyme, and rosemary.
  2. 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.
  3. Place the sliced onions, carrots, and potatoes in the bottom of your slow cooker. Lay the browned pork roast on top of the vegetables.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the pork roast sliced or shredded with the vegetables and drizzle with the savory gravy.

Slow Cooker Tips

  1. Don’t skip browning your roast in a hot pan before slow cooking. It adds flavor and a nice crust.
  2. Keep the slow cooker lid closed during cooking to keep heat in. Opening it too often lengthens cooking time and dries the roast.
  3. 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.
  4. Use tougher cuts like the pork shoulder. They turn out soft and flavorful with slow cooking, unlike lean cuts that can dry out.