There’s nothing quite like the aroma of slow-cooked pork filling your kitchen, and our Slow Cooker Pork Roast is tender, juicy, and practically melts in your mouth.
With a rich, savory flavor and just the right amount of seasoning, it’s the kind of comfort food that makes dinner feel special without spending all day in the kitchen.
It’s perfect for busy weeknight meals, Sunday suppers, or feeding a hungry crowd. Our slow cooker pork roast is a one-pot meal recipe that your family will enjoy all year-round, especially on those chilly fall and winter days.
When you want a hearty, no-fuss dinner that feels like it cooked itself, our slow cooker roast pork is the answer. Once you try it, you’ll see why slow cooking is one of our favorite kitchen hacks for making unforgettable meals.
If you love easy slow cooker meals, make sure to try our slow cooker country style pork ribs and slow cooker chicken merlot.
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Ingredients
Gather the ingredients to prepare our slow cooker pork roast recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
You can change the ingredients to suit your family’s personal taste preferences. For a spicy kick, add cayenne pepper or red pepper flakes to the seasoning blend. For a sweeter flavor, add brown sugar to the seasoning mixture.
You can swap out the baby potatoes or carrots for other root vegetables such as turnips or parsnips.
Add onions and garlic for a more robust flavor, and mushrooms and celery are also tasty additions you can add to the mixture.
Recipe Variations
Southern Style Twist: Add your favorite barbecue sauce and serve on rolls.
French-inspired: Add caramelized onions and a spoonful of Dijon mustard to the sauce.
Garlic Herb: Load up the roast with rosemary, thyme, and garlic.
Asian-Inspired: Use soy sauce, ginger, and hoisin for a different twist.
Carnitas Style: Season with cumin, oregano, and chili powder, then shred for tacos.
How to Slow Roast Pork in a Slow Cooker
Follow along with my simple step-by-step instructions to learn how to slow roast pork in a slow cooker.
Remove the pork roast from the refrigerator half an hour before cooking it to allow it to come to room temperature.
Add salt, black pepper, garlic powder, onion powder, dry mustard powder, and celery salt to a small bowl.
Mix the seasonings using a spoon or whisk.
Pat the pork shoulder dry with paper towels to remove any excess moisture.
Coat the pork roast with the dry seasonings.
Allow the roast to sit with the seasonings for at least 15 minutes to give the dry rub time to penetrate the meat. You can season the pork shoulder up to 12 hours in advance.
Set your slow cooker to the low setting and add the vegetable stock to the slow cooker. Then place the pork roast in the slow cooker with the vegetable stock.
Add the potatoes and carrots to the bowl of the slow cooker with the roast.
Place the lid on the slow cooker and cook for 5-6 hours. Check to see that the temperature has reached 185 degrees F. This will ensure the roast is tender.
When the internal temperature has been reached, remove the pork roast, potatoes, and carrots from the slow cooker. Tent with foil.
*If you want to shred the pork roast, cook the meat until the internal temperature reaches 205 degrees F.
For a thicker au jus, we are going to make a beurre manié. Add 4 tablespoons of flour to a bowl. Take 2 tablespoons of cold butter and place them in the flour.
Press the butter into the flour, rolling it into balls to make Beurre Manie to thicken the sauce. Keep cold until needed.
Turn the heat up to high on the slow cooker. When it’s hot, add the beurre manie to the au jus.
Whisk it into the au jus, and let it simmer for 5 minutes, giving it time to thicken.
When the au jus is finished, remove it from the heat and crockpot and place it in a serving dish. Alternatively, you can add the pork back into the sauce and coat the pork with the au jus.
Chef Tips
For even more flavor, sear the pork roast on all sides and deglaze the pan with a splash of wine or broth, and pour it into the slow cooker.
Don’t skimp on the seasoning! Rub the pork generously with the dry rub.
Let the pork rest for 10 minutes before slicing or shredding to allow the juices time to redistribute through the meat.
Our Slow Cooker Pork Roast recipe isn’t just easy. It is the kind of recipe that makes people gather around the table, ready to savor every bite.
Whether you’re a beginner in the kitchen or a seasoned cook, this dish proves that a little time and good ingredients can create something truly memorable.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions with gravy in freezer bags for up to 3 months, defrost overnight before reheating.
Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist. For the best texture, reheat in a covered skillet with a few tablespoons of broth over medium-low heat.
Serving Suggestion
Serve with a crisp side salad with a balsamic vinaigrette.
Roasted or buttered green beans
Over rice or egg noodles
On crusty bread as a sandwich
Recipe FAQs
You can, but low and slow (6 hours) gives you melt-in-your-mouth results. On high, aim for 3-4 hours, although it gives less time for the fat to render down in the meat.
Yes, if you have the time, you can brown the pork roast before slow cooking. If your slow cooker has the saute setting, you can use that, or in a cast-iron pan. Brown all sides before adding the stock and vegetables.
More Recipes You’ll Love!
Slow Cooker Pork Roast Recipe
Our tender, flavorful Slow Cooker Pork Roast with au jus is comfort food made easy. It’s a one-pot meal your whole family will love.
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Ingredients
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Pork Roast
3-4 pound pork roast2 teaspoons kosher salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dry mustard½ teaspoon celery salt24 ounces baby potatoes1 cup baby carrots or whole carrots cut into chunks1 ½ cups vegetable stock
Au Jus
2 tablespoon Butter4 tablespoon Flourpan juices from slow cooker
Instructions
Pork Roast
Remove the pork roast from the refrigerator half an hour before cooking it to allow it to come to room temperature.
Scrub and clean the potatoes and the carrots.
Add salt, black pepper, garlic powder, onion powder, dry mustard powder, and celery salt to a small bowl.
Mix them to combine the seasoning.
Pat the pork shoulder dry with paper towels to remove any excess moisture.
Coat the pork roast with the dry seasonings.
Allow the roast to sit with the seasonings for at least 15 minutes to give the dry rub time to penetrate the meat. You can season the pork shoulder up to 12 hours in advance.
Set your slow cooker to the low setting and add the vegetable stock to the slow cooker.
Place the pork roast in the slow cooker with the vegetable stock.
Add the potatoes and carrots to the slow cooker.
When the internal temperature has been reached, remove the pork roast, potatoes, and carrots from the slow cooker. Tent with foil.
Au Jus
For a thicker au jus, we are going to make a beurre manié. Add 4 tablespoons of flour to a bowl. Take 2 tablespoons of cold butter and place them in the flour.
Press the butter into the flour, rolling it into balls to make Beurre Manie to thicken the sauce. Keep cold until needed.
Turn the heat up to high on the slow cooker. When it’s hot, add the beurre manie to the au jus.
Whisk it into the au jus, and let it simmer for 5 minutes, giving it time to thicken.
When the au jus is finished, remove it from the heat and crockpot and place it in a serving dish. Alternatively, you can add the pork back into the sauce and coat the pork with the au jus.
Notes
You can change the ingredients to suit your family’s personal taste preferences. For a spicy kick, add cayenne pepper or red pepper flakes to the seasoning blend. For a sweeter flavor, add brown sugar to the seasoning mixture.
You can swap out the baby potatoes or carrots for other root vegetables such as turnips or parsnips.
Add onions and garlic for a more robust flavor, and mushrooms and celery are also tasty additions you can add to the mixture.
Recipe Variations
Southern Style Twist: Add your favorite barbecue sauce and serve on rolls.
French-inspired: Add caramelized onions and a spoonful of Dijon mustard to the sauce.
Garlic Herb: Load up the roast with rosemary, thyme, and garlic.
Asian-Inspired: Use soy sauce, ginger, and hoisin for a different twist.
Carnitas Style: Season with cumin, oregano, and chili powder, then shred for tacos.
Chef Tips
For even more flavor, sear the pork roast on all sides and deglaze the pan with a splash of wine or broth, and pour it into the slow cooker.
Don’t skimp on the seasoning! Rub the pork generously with the dry rub.
Let the pork rest for 10 minutes before slicing or shredding to allow the juices time to redistribute through the meat.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions with gravy in freezer bags for up to 3 months, defrost overnight before reheating.
Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist. For the best texture, reheat in a covered skillet with a few tablespoons of broth over medium-low heat.
Serving Suggestion
Serve with a crisp side salad with a balsamic vinaigrette.
Roasted or buttered green beans
Over rice or egg noodles
On crusty bread as a sandwich
Can I cook this on high instead of low?
You can, but low and slow (6 hours) gives you melt-in-your-mouth results. On high, aim for 3-4 hours, although it gives less time for the fat to render down in the meat.
Can I brown the pork roast before adding it to the slow cooker?
Yes, if you have the time, you can brown the pork roast before slow cooking. If your slow cooker has the saute setting, you can use that, or in a cast-iron pan. Brown all sides before adding the stock and vegetables.
Nutrition
Calories: 359kcalCarbohydrates: 27gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 103mgSodium: 1334mgPotassium: 1023mgFiber: 3gSugar: 2gVitamin A: 3196IUVitamin C: 24mgCalcium: 46mgIron: 3mg
