Our crock pot pork roast is a game-changer, offering a fall-off-the-bone tenderness that’s hard to resist. It’s a unique blend of flavors, thanks to our special dry rub and the magic of slow cooking. Plus, the added bonus of a homemade gravy makes this the best slow cooker pork roast you’ll find online.
This crock pot pork roast is one of Fit Foodie Finds’ most popular dinner recipes! Lots of people have made this recipe their own. Scroll down to the comment section to leave a review or take tips and tricks from other readers.
Featured Comment
“So good! My foodie sister loves it. Made it as described, the little sweet cinnamony depth added so much. Pork tender not dry. Veggies firm but stewed in the juices. Smelled it all day and were starving when it was ready! Thank you!!“ -Rick
I can’t count the amount of times I’ve made this crock pot pork roast. My family begs for it and I always oblige. They love that it’s a full meal in one dish – juicy, tender pork roast and stewed root vegetables.
The flavors are savory with a hint of sweet all thanks to our secret ingredient of a little balsamic vinegar.
Preparing a pork roast in crock pot makes life easy, peasy. You know the phrase “set it and forget it”? It is the truest statement when it comes to this slow cooker pork roast recipe.
What is in this crock pot pork roast?
Our crock pot pork roast is made with a boneless pork shoulder, a homemade pork dry rub, and a mix of hearty root vegetables like carrots and potatoes.
The roast is cooked in a flavorful liquid made from balsamic vinegar, red wine, and chicken broth, which later transforms into a delicious gravy.
PS: using a slow cooker is a great way to make mealtime easy. Check out some of our favorite crockpot freezer meals that you can make and freeze for later!
How long
Substitutes and Variations
- Pork: We recommend using a boneless pork shoulder for this recipe. It shreds easily and the flavor is out of this world. A pork butt will also work. However, if you have another cut of pork you need to use, go ahead and use it. It may not shred the same, but it will taste delicious. Just be sure it is about 3 pounds.
- Veggies: try using sweet potatoes, onion, garlic, fennel, or rutabaga.
- Red wine: if you don’t red wine on hand, you can absolutely sub for more chicken broth.
a note on pork
We’ve tried this recipe with leaner cuts of pork such as a pork loin and it just isn’t the same. You really need the fat from a pork shoulder to make this “fall-off-the-bone.” Trust us.
A Few Tips on How to Make Slow Cooker Pork Roast
- Be generous with the seasonings.
- When chopping the vegetables, be sure that all the vegetables are cut around the same size so that they cook evenly.
- We sear the pork shoulder on all sides before placing it in the slow cooker. When you do this, be sure that the olive oil in your cast iron skillet is HOT. We are going for a quick sear that will brown the meat perfectly.
- We recommend cooking your pork shoulder in the crock pot on HIGH for 6-8 hours.
Cuts of Pork
Not sure where all the different cuts of pork come from on the pig? We made it easy. Check out more details on everything pork in our favorite pork recipes round up!
FAQ
Do I need to add liquid to slow cooker pork?
Yes, we recommend adding liquid to slow cooker pork! It creates a delicious gravy and adds moisture to the cooking environment to keep the pork nice and moist.
What can I sub for the red wine and or balsamic vinegar?
If you can’t do red wine or balsamic vinegar, feel free to sub for more broth. However we highly recommend following the recipe as written for the ultimate flavor!
Can you cook pork roast in crock pot for too long?
It is hard to overcook a pork roast! There is a sweet spot when the pork becomes tender and fall off the bone. When that happens. keep an eye on the pork before it becomes mushy!
How do I flavor pork roast?
You can flavor pork with any of your favorite spice rubs. We recommend the best dry rub for pork. No matter what spice rub you use, be sure to use enough SALT!
Storage
To store this slow cooker pork roast, let the pork cool completely before placing it in an airtight container. You can keep pork roast in the refrigerator for up to 7 days!
What goes with pork roast?
Pork roast goes well with just about anything! It tends to be a heavier meal, so pairing it with something a little lighter is always a good idea! Here are our favorite pairings with this slow cooker pork roast!
Crock Pot Pork Roast
Ingredients
- 6 medium russet potatoes quartered
- 1 medium white onion chopped
- 6 medium carrots diced into 4 pieces each
- 4 cloves garlic roughly chopped
- 3 lbs. boneless pork shoulder roast
- 2 tablespoons olive oil
- 6 sprigs rosemary bundled
- 6 sprigs thyme bundled
- 2 tablespoons balsamic vinegar
- 1/2 cup red wine
- 1/2 cup chicken broth
Pork Dry Rub
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons coarse salt
- 1/4 teaspoon cinnamon*
- 2 teaspoons dried thyme
- 1 teaspoon pepper
Thickener
- 1.5 tablespoons cornstarch
Instructions
- First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
- Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
- Place the veggie medley on the bottom of your crockpot.
- Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
- Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
- Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
- Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
- Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth. Then, pour that on top of the pork roast.
- Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can’t no worries!).
- Remove meat and vegetables from the crockpot and discard the herb bundle. Using two forks, pull the pork roast apart into chunks and set aside.
- Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous). Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
- Place pork and vegetables back into the crockpot or transfer it to a platter and mix, coating everything in gravy.
Tips & Notes
- If you already have our homemade pork dry rub on hand, use around 1/2 cup of rub for a 3 lb. piece of meat.
- Gravy: feel free to double the gravy ingredients (balsamic vinegar, red wine, and chicken broth) if you like more gravy.
- Cinnamon: we love how a little bit of cinnamon can really elevate the flavors in this crock pot pork roast. If you don’t love cinnamon, feel free to omit.
Watch It
Nutrition facts
Similar recipes:
More Pork Recipes
- Instant Pot Pork Roast
- Lemongrass Ginger Baked Bone in Pork Chops
- Instant Pot Pork Chops
- ALL Pork Recipes
Photography: photos taken in this post are by Erin from The Wooden Skillet.
So perfect! Tried many pot roast recipes and this is the best!
This recipe is very tasty! My medium size crock pot was full to the brim, I had a 4 pound roast. Only had one Russet and the rest were Yukon. And I didn’t have any fresh Thyme or Rosemary (not mad about the rosemary). After running errands I came home to a wonderful smelling kitchen! I was too hungry to make the gravy, I had to dig in LOL. My roast has a bone, so good! I’ll make the gravy now. It’s just two of us home now, so I will share with my son. Thanks for the recipe! I love the details, it helps me.
Love coming home to a wonderful smelling kitchen! So glad you loved this, Janet 🙂
I’m so glad I stumbled upon this recipe. It’s absolutely delicious and has quickly become a family favorite.
All meat is best cooked on the bone.
Hoping to make this tomorrow. Got a boneless pork butt before finding this recipe. How would I change anything like timing?
Update: next day, leftover pork , egg, cheese and Dijon sandwich. My new favorite!!
So good! My foodie sister loves it. Made it as described, the little sweet cinnamony depth added so much. Pork tender not dry. Veggies firm but stewed in the juices. Smelled it all day and were starving when it was ready! Thank you!!
Loved this. I took the Rosemary and Thyme bundle out halfway, added extra chicken broth, red wine and salt. Cooked on low 10 hours and did not add the corn starch to make a gravy. It really didn’t need it!
The rub is sooooo good! Roast was fall-apart tender and the fatty bits were orgasmic. Highly recommend!!
I followed this recipe to the T. We loved it. The only changes I would make for the next time is to 1.5x the gravy and add about a tsp-1.5tsp more salt, and maybe a better quality wine as all I had on hand was a barefoot cabsav. Loved it and so did the 13 month old!
Excellent recipe. Out of Red Wine (drank it all last week!) so sub’d Red Wine Vinegar cut with water. Also added apples in lieu of potatoes, super tasty.
So glad these substitutions were super tasty!
wow the food is delicious!
This recipe was amazing! I added a little more fluid, more salt, and a little less cinnamon then the recipe called for. The meat was so tender and it had great flavor. I will be making this again.
Love that you made this recipe your own, Lindsay! So glad you enjoyed 😀
Ages 6 thru 72 really enjoyed this meal! Easy and will do again! Still have rub left!
I will however delete the balsamic vinegar as it made the meal almost to sweet.
I will take your recommendation to substitute more chicken broth and maybe a litt bit of basaltic vinegar.
First of all I’m not a hater. If it wouldn’t of been for this recipe I would have never of attempted pork in a slow cooker. So kudos!!! Definitely double if not triple the liquid ingredients…only add an extra splash of wine tho. Definitely needs extra salt and I used sweet potatoes which OMG paired so well with the pork rub. I cooked on low for four hours and on high for two. When I put it on high I took the rosemary and thyme out. I did not use cinnamon. I doubled the garlic as well. It was amazing!!!!
Oooo sweet taters sound AMAZING with this roast, Erin!
This was awful. I’m not sure if I did something wrong but it was almost sour tasting.
The cinnamon was very strong plus the balsamic vinegar🤢
Would not do again. Sorry I feel bad but it was awful.
Oh no! I’m so sorry to hear this, Christy. This recipe is one of our top rated and a team fave — did you make any substitutions? Hoping we can get to the bottom of it so you can enjoy this roast as it should taste 🙂
Very disappointing as so many on here thought it was wonderful. Perhaps it was made by all Americans and their stupid cups. A more accurate recipe would be to measure and weigh properly. Then there are no discrepancies for us in Europe who just simply don’t cook with cups.
This recipe is VERY bland. Great if you are marking for an elderly person who can’t have too much spice or flavor.
Who are these elderly you talk about? I’m elderly and like spicy food, particularly from Bangladesh, but I don’t always want spice in every meal. This was simply delicious once I got help with these American cups. Food needs to tasty not always full of spice, and less about the elderly!
I followed this recipe exactly as written (I have a real problem with people altering someone else’s recipe) this recipe was awesome, very tender and full of flavor! I’m going to try your rub recipe to smoke the roast next time.
Don’t see the point of altering a recipe and then saying it’s no good!
I made this recipe exactly as written and was terribly disappointed. I was expecting this roast to be amazing based on the reviews but unfortunately it was not. The veggies were mushy, the roast lacked flavor, but it was moist. Guess that is the silver lining.
It’s done in a slow cooker, so by nature of the utensil, vegetables are going to be soft but all the goodness kept, not thrown down the sink when boiled.
Prepared this recipe without cinnamon and with a little more broth. It turned out great! We’re looking forward to the left overs. Maybe next time will try baby potatoes and onions instead.
Pork roast is my favorite kind of leftover!