Crock Pot Pork Roast
Published 7/24/2023 • Updated 11/5/2024
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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
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.
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!
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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Little more work than the usual slow cooker recipe but well worth it! Good idea to make the rub ahead of time too. Suggest to use only orange carrots. We used multicolored and they got lost in the mix but still very good. Just don’t look as pretty!
Glad you loved this recipe!
Not bad at all! I didnt have any wine so I used a little more stock and soy sauce. Mine cooked at about 7 hours on low and I added 1.5 tsp more cause we love salt. Great recipe!
So glad you loved this!
I don’t want to rate this recipe as of yet because I am in the process of cooking it. One thing that I found is when searing the roast the sugar burns. I had to stop as it was burning the meat and it left a bad scald on my All-Clad pan. If I were to do this again I would not be using the sugar.
next time try finishing it before posting. it not fair to the ratings
I also found the sugar burnt a concrete-like crust on parts of the searing pan. The pot roast was very good and I will make again, but will leave the sugar out, or stir a bit into the liquid to get the sweet and sour flavour.
Forgot . . . Heated on high for half an hour or so and then cooked for eight hours on low and was happy with the results. I have never cooked anything in a slow cooker on high for eight hours!
I don’t have red wine could I use white cooking wine?
You can omit and add more broth!
I changed the recipe up a little but kept the ingredients very similar.
Gravy was uneventful but the pork was super tender. Veggies tasted great, with red wine infusion. It needed salt, and less rosemary. Simple and tasty!
On high for 6-8 hours? I started it on high and in 3 hours it looked like the meat was already done! And my roast was 3.5 pounds. Turned it to low after flipping it and cooked another 2 hours and checked the temp and it was over 200 degrees. Overcooked. Also do not use apple cider vinegar if you don’t have balsamic! Gravy tasted overpowered by apple flavor. My mistakes so, still rated 3 because the meat was good just a little tougher than I hoped for. I’d check temp of the meat after 3 hours if you do it on high, or maybe just do it 6-8 hours on low?
again a not fair review that used alternative ingredients, not really fair for the recipe done exactly as stated
Except it’s useful, esp for cooking time. Who made you the recipe police?
I do wonder if cooking it on high, low or medium depnds on the slow cooker. i had one slow cooker where I always had to cook on high. But my present one I find that generally speaking, I need to cook on low. Slow cookers do seem to vary.
I don’t leave reviews for recipes ever but this one was so good I had too. Firstly, I have never made a roast before so the recipe was very easy to follow, and gave lots of good insight.
I followed the recipe exactly, and everything turned out AMAZING, honestly one of the best roasts I have ever had.
My only suggestion would be to double up on the liquids as I found there want enough gravy. Also, I would add the carrots in an hour after the roast so they aren’t too soft.
So glad you loved this!!!!!
My grandmother prepared the roast as well as the one in this recipe and what good memories those flavors give me. I’m going to cheer up and prepare it as the recipe. Thank you!
Absolutely delicious! Very flavorful and tender. The vegetables were perfectly cooked as was the roast. Saving this recipe for sure!
Yep nailed it best pork recipe ever!! It was like eating in a 5 star restaurant
YES!!!!
Tremendous. Tasty. Terrific. Top drawer.
Can you use a pork loin roast?
Here is our recipe for Instant Pot Pork Tenderloin – https://fitfoodiefinds.com/instant-pot-pork-tenderloin/