Easy Crockpot Pork Roast

This easy crock pot pork is a recipe I’ve made more times than I can count, and my husband and kids ask for it on repeat. It’s full of flavor, fall-apart tender, and comes together entirely in a single crockpot, making it a go-to for busy days. Honestly, I think it’s one of the best slow cooker recipes I’ve ever created. The roast cooks in a delicious broth, which then turns into a dreamy, silky gravy that I spoon over the potatoes, carrots, and tender pork. It’s the kind of comforting, easy weeknight dinner that everyone looks forward to – and the leftovers are just as fantastic the next day.  

But Is Pork Healthy?

It’s a common misconception that pork is unhealthy. In fact, many are surprised to learn that there are higher amounts of unsaturated fats (both monounsaturated fat and polyunsaturated fat) than saturated fats in most cuts of pork, including pork shoulder. Plus, lean cuts of pork like tenderloin and pork chop are as lean as boneless, skinless chicken breast. (Yes, that’s right!) 

As a dietitian, I’m conscientious of the foods I recommend, because I know how important it is to consider the health of others and their families. I’m pretty confident sharing pork recipes like this one as part of a healthy diet, as they’re rich in protein and contain all 9 essential amino acids, plus many important B vitamins.

Ingredient Notes And Common Substitutions

• If I don’t have baby yellow potatoes on hand: I can use baby red potatoes or large chunks of sweet potato instead. I’ve tried both, and they make for great variations on this simple recipe!
• Alternatives for white wine: White wine is fantastic for maintaining a flavorful cooking sauce and gravy, but sometimes I’m out of it or may only have red around. I can mix apple cider vinegar with extra chicken broth as a close substitute for the white wine. If I only have red wine, it works fine as a replacement – but it does make the gravy darker.
• If I run out of my homemade broth: I normally avoid using store-bought chicken broth, but if I run out of my own, I opt for low-sodium broth. That way, I can easily adjust the total amount of salt and sodium for my personal taste preferences and nutritional goals.
• Regarding the optional cornstarch: While the cornstarch in this recipe is optional, I highly suggest using it! It will turn the cooking liquid from the slow cooker into a thick gravy. That said, if I need to keep things lower carb or am unable to use cornstarch, I’ll opt for arrowroot powder or starch as an alternative.
• If I don’t have Dijon mustard: Brown mustard or horseradish work as great substitutes if I’m in a pinch and ran out of Dijon. 

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: Boneless Pork Shoulder

Boneless pork shoulder is always my go-to for this recipe and most pork-based slow cooker meals. It’s sometimes labeled as Boston butt or pork butt roast, and it’s hands-down the best cut for the slow cooker because of its larger size and fat content. I’ve tried using pork tenderloin and pork chops, but they just don’t turn out as juicy or flavorful. I have had good results with a boneless pork leg roast, a bone-in pork rib roast, and a boneless pork loin roast, though when I want a leaner option. All of these hold up better than tenderloin or chops and still result in that tender, fall-apart texture and rich flavor. 

How To Make Crockpot Pork Roast

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

If I Want To Round Out This Meal Even More

This crockpot pork roast is practically a complete meal on its own, with tender veggies and rich gravy all in one recipe. However, if I want to serve something else alongside this crockpot dinner, I’ll round it out with a fresh, crisp kale salad or creamy ranch salad. For holidays or special occasions, I like to pair it with a more seasonal fall salad to balance the hearty, cozy flavors of the roast. My family also loves having bread with this dish, so I’ll sometimes make cornbread muffins or olive bread with Parmesan and sun-dried tomatoes. 

For serving presentation, I like to lightly mash the cooked potatoes and serve the pork, carrots, and gravy over the top. 

Also, I can’t ever forget about the leftovers – they’re incredibly versatile. I’ll use the leftover pork over tacos or fresh salad greens, or for a pork sandwich or wrap with BBQ sauce and coleslaw. 

Refrigerate And Reheat, Freeze For Longer Storage

To store leftovers of this pork roast, I’ll let everything cool to room temperature. I’ll refrigerate the pork and vegetables in an airtight container for up to 3 days and reheat portions as needed. I always make sure to keep the gravy in a separate container and reheat it on the stovetop – though the microwave can work if I’m in a pinch. 

To freeze for longer storage, I put the cooked pork and gravy (without the vegetables) together in a freezer-safe container or a heavy-duty freezer bag. Frozen leftovers will stay good for up to 3 months.

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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