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.
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!
Our stove was not working so we seared the pork outside on the grill. The house smelled wonderful all day while we waited for the roast to cook. The large chunks of carrots and potatoes were very satisfying. We paired this dish with Hawaiian rolls for a super easy, hearty meal.
Can you make this with a boneless pork loin roast? Or has anyone had any luck? (Wanting to keep it in crock pot with veggies) And does the meat need to be submerged in liquids while cooking?
Pork loin has a lot less fat than a pork shoulder, but it should still work! It just likely won’t be “fall-off-the-bone!
All meat is best cooked on the bone.
This is the best pork roast. It is sweet and filling! We make it at least once a week. Love it!
I fixed this roast yesterday but we had it for lunch today. I added a lot more broth so the roast would be very moist. I cooked it on high for 2 hours, then put it on low for 4 more hours. My roast was extremely lean and perhaps that was the issue, but it was very dried out. It really didn’t have any flavor and I did the rub and seared it on all sides. The gravy was good and made the roast have some flavor. I really wanted this to be my new ‘go-to’ recipe but won’t cook it with pork again. I will try it with a fatty beef roast.
Perhaps it’s a meal to be eaten as soon as it’s cooked. It’s not a stew that improves with being left in the fridge overnight and reheated in the oven. You can’t reheat in a slow cooker.
I have tried to cook and find different alternatives to some ingredients. Thanks for sharing. Nori bento
Thank you for sharing this delightful recipe. I can hardly wait to try it.
Mine is a question. This recipe sounds great and simple but do you leave the skin and fat on or take it off before browning and cooking in the slow cooker
We typically leave it on as it adds great flavor. Then, before serving you can easily remove the fat! There shouldn’t be any skin.
I cooked this recipe on high for 6 hours and then turned the crockpot down to low for 2 hours. Other than that, I made the recipe exactly as stated. It was delicious and definately 5 stars. I do love cinnamon, but my husband and I agree that next time I’ll omit the cinnamon or maybe cut back on the amount used. Either way, the roast and gravy were delicious. The vegetables were soft and also delicious.
Six hours on high seems a bit excessive for a low cooker. I only put it on high for an hour and then on the lowest possible for five hours. it was by far enough.
Strangely I am a pescatarian- have never even tasted pork in my life. My step son’s family were resorting to pre-made foods and I love to cook so…..I followed the recipe with the exception of searing the meat- I just forgot. They loved it- only comment was it needed more salt. I cooked it as mentioned. I am about to make it again and am going to consider doubling the liquids as some suggested. I can only say what I have been told- its a re-ordered item
So glad you all loved this!!
Well, you can always add more salt. Not everyone wants to eat piles of salt on their food. I certainly didn’t double the liquids as a slow cooker makes more than enough. If anything, in other recipes, I cut it down by a third, and I do cook on low, not high which tends to boil the food.