Slow Cooker Pork Roast

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Description

This Slow Cooker Pork Roast is the ultimate comfort food — tender, juicy pork that practically falls apart, slow-cooked in a savory broth with aromatic herbs and vegetables. The pork develops a rich depth of flavor as it simmers for hours, making it perfect for family dinners, gatherings, or meal prep. Minimal effort, maximum flavor!

Ingredients For Slow Cooker Pork Roast

  • 3–4 lb (1.5–2 kg) pork shoulder or pork butt

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 garlic cloves, minced

  • 4 carrots, cut into chunks

  • 3 celery stalks, cut into chunks

  • 2 cups baby potatoes (or halved regular potatoes)

  • 2 cups beef or chicken broth

  • 1 cup apple cider or white wine (optional, for depth)

  • 2 tbsp tomato paste

  • 2 tbsp soy sauce or Worcestershire sauce

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 3 sprigs thyme (or 1 tsp dried)

  • 2 bay leaves

  • Salt and pepper, to taste

Instructions

  1. Sear the pork (optional but recommended):
    Heat olive oil in a skillet over medium-high heat. Season pork with salt and pepper, then sear each side until golden brown (about 3–4 minutes per side).

  2. Prepare the slow cooker:
    Place onions, carrots, celery, and potatoes at the bottom of the slow cooker.

  3. Add pork and liquids:
    Place the seared pork on top of the vegetables. Mix broth, tomato paste, soy/Worcestershire sauce, and apple cider (if using), then pour over pork.

  4. Add herbs:
    Toss in rosemary, thyme, bay leaves, and garlic.

  5. Cook:

    • Low: 8–10 hours

    • High: 4–5 hours
      The pork should be fork-tender.

  6. Serve:
    Remove pork, shred or slice, and serve with vegetables and pan juices (or make a quick gravy by thickening with cornstarch slurry).

Notes

  • Pork shoulder/butt is best since it has enough fat to stay moist.

  • If you prefer leaner meat, pork loin can be used, but reduce cooking time to avoid dryness.

  • The apple cider adds a subtle sweetness and balances the richness — highly recommended.

  • Leftovers can be shredded and used in sandwiches, tacos, or rice bowls.

Tips

  • Don’t skip searing if you want a deeper flavor.

  • Add mushrooms or parsnips for extra earthy taste.

  • If you want crispy edges, place cooked pork under the broiler for 5 minutes after shredding.

  • Strain the liquid after cooking for a smooth gravy base.

Servings

  • Serves 6–8 people

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 36g

  • Fat: 22g

  • Carbohydrates: 18g

  • Fiber: 3g

  • Sodium: 720mg

Health Benefits

  • Protein-rich: Supports muscle growth and repair.

  • Collagen & gelatin: From slow cooking, beneficial for joints and gut health.

  • Vegetables: Add vitamins, minerals, and fiber for a balanced meal.

  • Slow cooking: Helps preserve nutrients and enhances digestibility.

Q & A

Q: Can I cook this overnight?
A: Yes, set on low for 8–9 hours and it will be ready in the morning.

Q: Can I freeze leftovers?
A: Absolutely! Store in an airtight container for up to 3 months.

Q: How can I make this spicy?
A: Add chili flakes, cayenne pepper, or sliced jalapeños to the broth.

Q: What’s the best cut of pork?
A: Pork shoulder or pork butt is ideal because it’s well-marbled and becomes super tender when slow-cooked.

Q: Can I make this without vegetables?
A: Yes, but the vegetables add flavor to the broth. You can cook without them and serve with sides of your choice.

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