I created a Slow Cooker Pork Roast that tucks pork shoulder into a bed of carrots and potatoes in a single pot, naturally gluten free and dairy free, and finished with herbs to build layered savory flavors.

Jump to Recipe

I love the way savory aromas take over the house when I make this Slow Cooker Pork Roast. It’s not the usual choking-sweet slow dinner, there’s a depth to it that makes people ask what’s different.

A big pork shoulder sits in the center, and simple garlic notes coax a roast that’s fall-apart tender, with pockets of brightness that surprise you. I almost don’t tell guests how easy it is, cause then it wouldn’t feel special.

You’ll wanna know the trick, and that curiosity is half the fun. I cant promise you wont sneak a taste.

Ingredients

Print Recipe (No Advertisments)

Pork shoulder: Rich protein and fat, makes tender, savory roast; eat in moderation.
Carrots: Provide fiber, vitamin A and subtle sweetness that balances meat flavors.
Potatoes: Starchy carbs, filling and comforting; soak up juices for great texture.
Onion: Adds natural sweetness and savory depth, also supplies some fiber and antioxidants.
Garlic: Big flavor punch, antimicrobial benefits maybe, low calories, great with pork.
Apple cider vinegar: Gives bright tang and helps cut richness, small acetic sweet note.
Brown sugar or honey: Adds caramelized sweetness, balances savory, increases browning and depth.
Worcestershire sauce: Umami boost, salty savory complexity, tiny tang; not many calories.

Ingredient Quantities

3 to 4 lb pork shoulder (pork butt), bone in or boneless, doesn’t really matter

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp olive oil (optional, for browning)

4 cloves garlic, minced

1 large yellow onion, sliced

4 large carrots, peeled and cut into 2 inch chunks

1 1/2 lb baby potatoes or 4 medium potatoes, quartered

1 cup low sodium chicken broth

2 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

2 tbsp brown sugar (or 1 tbsp honey)

1 tsp smoked paprika

2 tsp dried thyme

1 tsp dried rosemary, crushed

2 bay leaves

How to Make this

Print Recipe (No Advertisments)

1. Pat the 3 to 4 lb pork shoulder dry with paper towels, then rub all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 2 tsp dried thyme and 1 tsp crushed dried rosemary.

2. If you wanna brown it for extra flavor heat 1 tbsp olive oil in a large skillet over medium high heat and sear the roast 3 to 4 minutes per side until nicely browned, then transfer to the slow cooker. If you skip browning just put the seasoned roast in the cooker.

3. Put the sliced large yellow onion in the bottom of the slow cooker, add the 4 large carrots cut into 2 inch chunks and the 1 1/2 lb baby potatoes or 4 medium potatoes quartered, spread them out and set the roast on top.

4. In a bowl whisk together 1 cup low sodium chicken broth, 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 2 tbsp brown sugar or 1 tbsp honey, and the 4 minced garlic cloves; pour this around the roast so the veggies get moistened. Tuck the 2 bay leaves in the liquid.

5. Cover and cook on low for about 8 hours or on high for 4 to 5 hours, until the pork is fork tender and the potatoes and carrots are soft. Bone in roasts may take a bit longer, just go by tenderness.

6. When done remove the roast to a cutting board and let it rest 10 minutes, pull out and discard the bay leaves. Use two forks to shred the pork or slice it if you prefer chunks.

7. Spoon off excess fat from the cooking liquid, taste and adjust seasoning if needed. If you want a thicker sauce reduce the liquid in a saucepan over medium heat until it concentrates, then pour back over the meat.

8. Return the shredded pork to the slow cooker with the veggies and juices for 5 to 10 minutes so everything soaks up the flavor, or serve the meat over the vegetables and spoon the sauce on top.

9. Serve hot, enjoy. Leftovers keep well refrigerated for 3 to 4 days, and reheating them slowly helps keep the pork juicy.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. Large skillet (cast iron or stainless), if you wanna brown the roast
3. Cutting board
4. Chef’s knife
5. Paper towels to pat the pork dry, dont skip them
6. Measuring spoons and a 1 cup measuring cup
7. Mixing bowl and a whisk or fork to combine the sauce
8. Tongs plus two forks or meat claws for shredding
9. Slotted spoon or ladle to skim fat and serve

FAQ

How long should I cook the pork in the slow cooker? Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. For fork tender, shreddable pork aim for an internal temp of about 195 to 205 F. If you just want to slice it, shorter time and 160 to 170 F will do but it won’t be fall apart tender. Don’t lift the lid all the time, it steals heat.

Do I need to brown the pork first? No you don’t have to, but you should if you want better flavor and color. Heat a tablespoon of oil in a skillet, brown 3 to 4 minutes per side till a nice crust forms. It’s optional, but trust me, it makes the sauce taste deeper.

Can I use frozen pork shoulder? Not recommended. Cook from fully thawed for even cooking and food safety. If you forgot to thaw, place the roast in the fridge for 24 to 48 hours, or use cold water submersion in a sealed bag to speed it up, changing water every 30 minutes.

How do I make a gravy from the slow cooker juices? Remove meat and veg, pour juices into a saucepan and skim excess fat. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, whisk into simmering juices until thickened. Taste and adjust salt, add a pat of butter for shine if you want.

Any tips on veggies and liquid? Put carrots and potatoes in the bottom of the cooker so they cook evenly and don’t burn. 1 cup chicken broth plus the Worcestershire and vinegar in the recipe is enough. Don’t overfill the crock, meat should be no more than 2/3 full for good heat circulation.

How do I store and reheat leftovers? Cool within two hours, refrigerate up to 4 days or freeze up to 3 months in airtight containers. Reheat in a 325 F oven covered until 165 F, or rewarm gently in the slow cooker on LOW. If frozen, thaw overnight in the fridge first.

Slow Cooker Pork Roast Recipe Substitutions and Variations

Pork shoulder (3 to 4 lb): swap for pork loin or boneless pork roast for a leaner result, but cut cook time a bit and add extra liquid so it stays moist; or use beef chuck roast if you want beefy flavor and keep same slow cook timing.
1 cup low sodium chicken broth: use vegetable broth or beef broth, or just water plus a low sodium bouillon cube; taste and adjust salt since flavors change.
2 tbsp brown sugar (or 1 tbsp honey): maple syrup or molasses work well (use a bit less liquid sweetener, about 1 to 1 1/2 tbsp), or try coconut sugar for a less sweet, earthier note.
1 tsp smoked paprika: use regular sweet paprika plus a pinch of ground cumin or a drop of liquid smoke for smokiness, or substitute a small pinch of chipotle powder for heat and smoke.

Pro Tips

1. Sear the pork if you can, get a deep brown crust on all sides, that crust is flavor so dont skip it unless youre short on time. Use a hot pan, dont crowd the meat, and scrape the browned bits into the cooker with a splash of broth to boost the sauce.

2. Protect the potatoes from turning to mush by adding them later if you want them firmer — like add them for the last two hour on low or the last hour on high. Or cut them bigger so they hold up better, carrots tolerate long cooking more than taters do.

3. Let the roast rest before shredding and reserve some cooking juices. After shredding, toss the meat back with a few spoonfuls of the juices then spread it on a rimmed pan and broil or quickly sear in a skillet to get crispy edges, that texture makes leftovers way better.

4. Deal with fat and concentrate the sauce for extra impact. Chill the juices to skim fat, or spoon off excess, then reduce the liquid on the stove to intensify flavors or whisk in a small cornstarch slurry at the end if you want a glossy thicker gravy. Add a splash of something acidic at the end to brighten everything up.

Slow Cooker Pork Roast Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

818

kcal

Equipment: 1. Slow cooker (6 to 8 quart)
2. Large skillet (cast iron or stainless), if you wanna brown the roast
3. Cutting board
4. Chef’s knife
5. Paper towels to pat the pork dry, dont skip them
6. Measuring spoons and a 1 cup measuring cup
7. Mixing bowl and a whisk or fork to combine the sauce
8. Tongs plus two forks or meat claws for shredding
9. Slotted spoon or ladle to skim fat and serve

Ingredients

3 to 4 lb pork shoulder (pork butt), bone in or boneless, doesn't really matter
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil (optional, for browning)
4 cloves garlic, minced
1 large yellow onion, sliced
4 large carrots, peeled and cut into 2 inch chunks
1 1/2 lb baby potatoes or 4 medium potatoes, quartered
1 cup low sodium chicken broth
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 tbsp brown sugar (or 1 tbsp honey)
1 tsp smoked paprika
2 tsp dried thyme
1 tsp dried rosemary, crushed
2 bay leaves

Directions

Pat the 3 to 4 lb pork shoulder dry with paper towels, then rub all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 2 tsp dried thyme and 1 tsp crushed dried rosemary.
If you wanna brown it for extra flavor heat 1 tbsp olive oil in a large skillet over medium high heat and sear the roast 3 to 4 minutes per side until nicely browned, then transfer to the slow cooker. If you skip browning just put the seasoned roast in the cooker.
Put the sliced large yellow onion in the bottom of the slow cooker, add the 4 large carrots cut into 2 inch chunks and the 1 1/2 lb baby potatoes or 4 medium potatoes quartered, spread them out and set the roast on top.
In a bowl whisk together 1 cup low sodium chicken broth, 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 2 tbsp brown sugar or 1 tbsp honey, and the 4 minced garlic cloves; pour this around the roast so the veggies get moistened. Tuck the 2 bay leaves in the liquid.
Cover and cook on low for about 8 hours or on high for 4 to 5 hours, until the pork is fork tender and the potatoes and carrots are soft. Bone in roasts may take a bit longer, just go by tenderness.
When done remove the roast to a cutting board and let it rest 10 minutes, pull out and discard the bay leaves. Use two forks to shred the pork or slice it if you prefer chunks.
Spoon off excess fat from the cooking liquid, taste and adjust seasoning if needed. If you want a thicker sauce reduce the liquid in a saucepan over medium heat until it concentrates, then pour back over the meat.
Return the shredded pork to the slow cooker with the veggies and juices for 5 to 10 minutes so everything soaks up the flavor, or serve the meat over the vegetables and spoon the sauce on top.
Serve hot, enjoy. Leftovers keep well refrigerated for 3 to 4 days, and reheating them slowly helps keep the pork juicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 462g
Total number of serves: 6
Calories: 818kcal
Fat: 55g
Saturated Fat: 24g
Trans Fat: 0.5g
Polyunsaturated: 7g
Monounsaturated: 22g
Cholesterol: 185mg
Sodium: 834mg
Potassium: 1600mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 10.5g
Protein: 62g
Vitamin A: 8353IU
Vitamin C: 12mg
Calcium: 152mg
Iron: 3.8mg

Slow Cooker Pork Roast Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Pork Roast Recipe Substitutions and Variations

Pro Tips