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Recipe

Slow Cooker Pork Roast

This slow cooker pork roast is fall off the bone delicious and all you have to do is throw everything in the slow cooker and you’re golden. Make it for dinner this week and meal prep the rest for lunch!

  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 25 minutes
Author: Lee Funke
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

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 teaspoon cinnamon
  • 2 teaspoons dried thyme
  • 1 teaspoon pepper

Thickener

  • 1.5 tablespoons cornstarch

Instructions

  1. First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
  2. 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.
  3. Place the veggie medley on the bottom of your crockpot.
  4. Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
  5. 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.
  6. Then, transfer pork into your crock pot and place 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.
  7. Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
  8. Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
  9. Then, pour that on top of the pork roast.
  10. 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!).
  11. Remove meat and vegetables from the crockpot and discard the herb bundle.
  12. Using two forks, pull the pork roast apart into chunks and set aside.
  13. Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in  cornstarch.
  14. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
  15. Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
  16. Place pork and vegetables back into the crockpot and mix, coating everything in gravy.

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.

Nutrition

  • Serving Size: 1/8
  • Calories: 462
  • Sugar: 13
  • Fat: 17
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 37

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