This is the best ever slow cooker pork roast! It’s fall-apart tender, so flavorful, and so easy to make. This pork shoulder roast is made with potatoes and carrots, making it truly a one-pot meal that’s perfect for Sunday dinner. This Crock Pot pork roast will quickly become a family favorite, and I’m sure everyone will ask for seconds!
Slow Cooker Pork Roast
I really love recipes like this slow cooker pork roast where you can literally throw everything into the Crockpot, go about your day, and have an incredible dinner waiting for you in the evening. This old-fashioned Crockpot pork roast with potatoes and carrots never fails to impress. It’s flavorful, tender, and so easy to make. Plus, it’s a hit with my entire family.
Even though we’re adding on a little bit of extra time by making our own seasoning blend and searing the roast before slow cooking, the end results are so worth it. Trust me on this one, it really is worth the extra few minutes of hands-on time in the kitchen.
This best pork shoulder roast is flavored with garlic, onion, salt, pepper, paprika, thyme, rosemary, sage, chicken broth, apple cider vinegar, and brown sugar. It’s really the most incredible combination. The apple cider vinegar adds a delicious layer of flavor, and it also helps tenderize the pork even more.
Searing the meat caramelizes the crust, and that’s what adds so much flavor to the finished dish. Plus, the potatoes turn out so tender, creamy, and flavorful as they soak up all the different flavors from the delicious broth as they cook.
I like serving this dish with soft, tender vegetables. If you prefer vegetables with a bit of crunch (especially the carrots), you can add them in around the halfway cook point (when there’s about 3-4 hours left).
You can also turn the leftover juices into a gravy, but I don’t feel like it even needs that extra step. I like to just skim the fat off the top, and drizzle the juices over the roast before serving it.
I also really love how versatile this dish is. It’s easy, so I can throw it together for a quick and easy weeknight dinner, but it’s so delicious that I would also be happy serving it for Christmas dinner.
Ingredients
Pork Shoulder: A pork shoulder, also known as pork butt, is the best choice for this recipe. It’s a cut of meat with enough fat to become incredibly tender and flavorful when cooked slowly. Look for one with a good amount of marbling to get the best results.
Olive Oil: This is the fat we’re using to sear the roast and saute the onion. You can substitute this with a neutral tasting oil if that’s what you have on hand.
Carrots: Carrots add a bit of natural sweetness that pairs really nicely with pork. They’re also a hardy enough vegetable to stand up well to the long cooking time.
Potatoes: These become deliciously tender as they soak up all the flavor from the cooking liquid. They add a bit of creaminess to the finished dish and really complement the meal.
Onion and Garlic: These add lots of depth of flavor to this dish. The onion adds a mixture of savory and sweetness, while the garlic adds an aromatic flavor.
Salt and Pepper: Salt enhances all of the other flavors in this dish, while the spice in pepper helps balance out the rich and savory flavors in this dish.
Paprika, Thyme, Rosemary, and Sage: These add depth and warmth to the flavor of the pork. They’re all flavors that really complement the pork and bring the flavor to the next level.
Chicken Broth: This is the liquid base for the slow cooker, which helps keep the pork moist while cooking.
Apple Cider Vinegar: This adds a delicious layer of flavor, and the acid in the vinegar also helps tenderize the pork.
Brown Sugar: This adds a hint of sweetness to the sauce, which pairs beautifully with the savory flavors of the pork and vegetables. I prefer light brown sugar because it has a milder, more delicate flavor. If you like a stronger molasses flavor, then dark brown sugar would work.
Alternative Ingredients
You can substitute the chicken broth with vegetable broth, the apple cider vinegar with white wine vinegar, and the brown sugar with honey or agave syrup. Feel free to add different vegetables, like sweet potatoes or parsnips, or you can even add some apples for a sweet touch.
How To Make Slow Cooker Pork Roast
Prepare The Pork: Start by patting the pork shoulder dry with paper towels. Mix together salt, black pepper, paprika, thyme, rosemary, and sage in a small bowl, then rub this mixture all over the pork shoulder. (See the recipe card below for the full printable instructions.)
Sear the Pork: Heat a large skillet and add half of the olive oil, swirling to coat the bottom of the pan. Sear the pork shoulder on all sides until it’s golden brown.
Arrange in the Slow Cooker: Place some potatoes and carrots at the bottom of the slow cooker, then put the seared roast on top. Add the remaining carrots and potatoes around the roast.
Saute the Onions and Garlic: In the same skillet, add the remaining oil. Saute the sliced onion until it begins to soften, then add the garlic and saute until it’s aromatic.
Deglaze the Pan: Pour half of the chicken broth into the pan, scraping up any browned bits on the bottom. Stir in the remaining chicken broth, apple cider vinegar, and brown sugar, allowing the brown sugar to dissolve.
Pour Over the Roast: Pour the onion and broth mixture into the slow cooker over the roast and vegetables.
Cook the Roast: Cover the slow cooker and cook until the pork is very tender and shreds easily with a fork.
Finish and Serve: Once cooked, transfer the pork roast to a serving dish and let it rest for a few minutes before shredding or slicing. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips:
- Choose the Right Roast: For the most flavorful and tender pork roast, choose a well-marbled pork shoulder. This cut of meat becomes incredibly tender when cooked slowly. It has enough fat to help the roast stay super moist even after the long cook time.
- Don’t Skip Searing: Searing the pork roast before slow cooking might seem like an extra step, but trust me, it’s worth it. It caramelizes the outside of the roast, which adds a ton of flavor to the final dish.
- Take Your Time: Slow cooking on LOW is key for this recipe. It not only makes the meat tender but also allows the flavors to fully develop. Be patient, good things take time!
- Rest the Meat: Be sure to let the pork rest before shredding or slicing. This gives the roast a chance to reabsorb the juices, which means it will be moist and juicy when you eat it.
- Use the Juices: The juices from the roast are loaded with flavor. Don’t let them go to waste! Pour them over the meat or turn them into a gravy for an extra flavor boost.
Which Part Of Pork Is Best For A Slow Cooker?
The pork shoulder, also known as pork butt, is the best part for slow cooking. It has a good amount of fat and connective tissue that breaks down during the slow cooking process. It can hold up to longer cooking times, and the result is incredibly tender and flavorful meat.
Should I Sear My Pork Roast Before Putting It In The Slow Cooker?
Absolutely! Searing the pork roast before putting it in the slow cooker caramelizes the surface of the meat, which adds so much flavor to the finished dish. It’s an extra step, but it’s definitely worth it!
Is It Better To Cook A Pork Roast Slow Or Fast?
Slow cooking is the way to go when it comes to pork roast. It allows the connective tissue to break down and the fat to render, which means the meat becomes fall-apart tender.
Can You Overcook A Pork Roast In A Slow Cooker?
While it’s difficult to overcook a roast in a slow cooker, it’s not impossible. If you follow the timing of this recipe and cook on LOW, you should end up with a deliciously tender roast.
How Do You Know When Slow Cooker Pork Is Done?
The best way to tell if your slow cooker pork is done is when it’s very tender and shreds easily with a fork. If you have a meat thermometer, the internal temperature should read between 195F and 205F for fall-apart shreddable pork.
Can I Use A Different Cut Of Pork?
I wouldn’t recommend it. If you use a leaner cut that this recipe wasn’t written for, the timing will likely be different.
Can I Add Other Vegetables To The Slow Cooker?
Absolutely! Feel free to add other root vegetables like turnips, parsnips, or sweet potatoes. You could even add some apples for a sweet touch. If you plan to add other vegetables at the beginning, just be sure to pick hardy ones that can stand up to the long cook time.
How To Season Pork Roast
We’re all about homemade seasonings here, like this 5-star prime rib rub. This pork roast recipe is so much better when you take the extra couple of minutes to make your own seasoning blend. The combination of salt, black pepper, paprika, thyme, rosemary, and sage is a delicious savory blend that complements the pork perfectly. Just be sure to dry the pork roast before you season it – this step really helps the seasonings stick to the roast.
What To Serve With Crockpot Pork Roast
This is already a complete slow cooker meal thanks to the potatoes and carrots. If you want to serve additional side dishes with it, I recommend these twice baked mashed potatoes, some mashed potatoes without milk, some air fryer garlic bread, or these microwave sweet potatoes.
How To Use Leftovers
Leftover pulled pork is so versatile. I love using the leftover shredded pork in tacos, burritos, enchiladas, and quesadillas. I also use it in sandwiches, chili, nachos, and on pizza. The possibilities are endless! Just about any meal you need to add a little protein to will work with these leftovers.
Storing And Reheating Leftovers
One of the best things about this Crockpot pork roast is that it’s just as delicious the next day! Let leftovers cool, then within two hours transfer them to an airtight container and store in the refrigerator for up to 3 days. Alternatively, you can store leftovers in the freezer for up to 2 months. When you’re ready to enjoy it again, reheat it gently in the microwave or on the stove.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Pork Recipes
If you like this recipe, be sure to check out all of our other pork recipes. Some reader favorites are:
- Instant Pot Pork Loin
- Bacon Wrapped Pork Tenderloin
- Pork Ribeye Roast
- Pork Steaks
- Baked Country Style Ribs
- Pork Chop Pasta
- Crockpot Country Style Ribs
- Broiled Pork Chops
- Slow Cooker Carnitas
BEST Slow Cooker Pork Roast (Easy Tender Crock Pot Pork Roast)
Ingredients
- 4 pound pork shoulder roast or pork butt
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground sage
- 2 Tablespoons olive oil divided
- 1 pound carrots cut into 3 inch pieces
- 1 1/2 pounds Russet potatoes cut into 2 inch pieces
- 1 large onion sliced
- 4 cloves garlic minced
- 1 1/2 cups chicken broth
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons light brown sugar
Instructions
- Begin by patting the pork shoulder dry with paper towels. This helps the seasonings stick better and helps it brown better.
- In a small bowl, mix together salt, black pepper, paprika, thyme, rosemary, and sage. Rub this mixture all over the pork shoulder.
- Heat a large skillet over medium-high heat. Once hot, add a Tablespoon of olive oil and swirl to coat the bottom of the pan. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
- Add a few potatoes and carrots to the bottom of the Crockpot, then place the seared roast on top. Add the remaining carrots and potatoes around the roast.
- In the same skillet, turn the heat down to medium and add the remaining Tablespoon of oil. Add the sliced onion, and saute until the onions begin to soften (about 4 minutes). Add the garlic, stir, and saute until aromatic (about 1 minute).
- Pour half of the chicken broth into the pan to deglaze the pan, scraping up any browned bits on the bottom. Stir in the remaining chicken broth, apple cider vinegar, and brown sugar. Allow the brown sugar to dissolve. Pour the onion and broth mixture into the Crockpot.
- Cover and cook on LOW for about 7-8 hours, or until the pork is very tender and shreds easily with a fork.
- Once cooked, transfer the pork to a serving dish. Let it rest for a few minutes before shredding or slicing. You can also skim the fat off the top of the cooking liquid and serve the remaining liquid as a sauce over the pork.
Notes
- If you prefer a thicker sauce, mix 1 Tablespoon of cornstarch with 2 Tablespoons of water, then combine that with the cooking liquid (with the fat skimmed off) in a skillet. Bring to a simmer, and let it simmer for a few minutes until it thickens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the pork in a baking dish with a splash of broth or water, cover with foil, and warm in a 350°F oven until heated through.
Nutrition
Nutrition information isn’t always accurate.
This slow cooker pork roast is such a crowd-pleaser! It’s tender, flavorful, and perfect for a comforting family dinner.
