My Easy Crock Pot Pork Roast

This easy crock pot pork roast recipe is one 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 in a single crock pot, which makes it a go-to on busy days. I’m fairly confident that it’s one of the best crock pot recipes I’ve ever created. The flavors only get better as the roast cooks in the delicious broth, which turns into a dreamy, silky gravy sauce to spoon over the potatoes, carrots, and tender pork roast. It’s an ideal, easy weeknight dinner, and the leftovers are just as good (and loved) the next day.

This recipe was created in partnership with the Minnesota Pork Board.

Ingredient Notes And Substitutions

This recipe is incredibly flexible. I’ve tried it several ways, and my family has loved it each time! These are the most common substitutions that I’ve needed to make or that friends tend to ask me about:

• If I don’t have baby yellow potatoes, 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!
• I avoid using store-bought chicken broth unless I’m in a pinch, as I frequently make my own broth. However, if I do end up getting some at the store, I opt for low-sodium broth so I can adjust the total amount of salt and sodium for my personal taste preferences and health goals.
• White wine is fantastic for maintaining a flavorful cooking sauce and gravy, but I know not everyone keeps wine on hand for a variety of reasons, or may only have red around. I can mix apple cider vinegar with extra chicken broth as a close substitute. I’ve tried red wine, too, which works fine but makes the gravy darker.
• I can use brown mustard or horseradish if I don’t have Dijon mustard on hand.
• The cornstarch in this recipe is optional, but I highly suggest using it! It will turn the cooking liquid from the slow cooker into a thick gravy. 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.  

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

What To Know About Cuts Of Pork

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.

That said, I’ve also had good results with a boneless pork leg roast, bone-in pork rib roast, and boneless pork loin roast 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.

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 correct!) 

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 dishes 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.

There have been concerns in the past about pork farming and its impact on the environment, but this has been changing slowly for over 60 years. Compared to 6 decades ago, pork production now uses 75% less land, 25% less water, 7% less energy, and 8% fewer carbon emissions.

As I’ve gotten to know the folks at Minnesota Pork Board, I feel better and better about recommending pork. They’re intentional about farming in a way that’s good for their pigs, their communities, and the planet.

How To Make Crockpot Pork Roast (Video)

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.

How To Serve And Round Out The Dish

This crock pot pork roast is a complete dinner on its own since it comes with cooked veggies and a flavorful gravy sauce all in one recipe. However, if I want to round out the meal with something cold and crunchy, I make my favorite kale salad or creamy ranch salad to serve alongside this main dish. I will say that when I served this pork roast last Thanksgiving, I went a little fancier and made a perfect-for-fall salad. It was a great side dish to go with the hearty and cozy flavors but felt a little more upscale for a special holiday meal. Sometimes my family likes some bread paired with this dish, so I’ll make one-bowl cornbread muffins or olive bread with Parmesan and sun-dried tomatoes. 

To make the pork roast a little more presentable, I slightly smash the cooked potatoes and serve the pork, carrots, and gravy over the top. And, of course, leftovers can be used in a ton of different ways, like over taco shells or fresh salad greens. I love it as a pork sandwich or wrap with BBQ sauce and coleslaw on top. (Note: If I’m after BBQ-flavored pork for the summertime, I’ll use my homemade BBQ rub instead of the dry rub listed in the recipe card.)

Best Ways To Store And Reheat

I almost always make enough of this pot roast for leftovers, especially because it’s ideal for meal-prep lunches and freezes well for long-term meal planning.

I let everything cool to room temperature before storing, and I always keep the gravy in a separate container. I’ll refrigerate the pork and vegetables in an airtight container for up to 3 days and reheat portions as needed. To reheat the gravy, I’ll heat it on the stovetop. (Although the microwave could work if I’m in a pinch.)

To freeze, I store the cooked pork and gravy together (without the vegetables) in a freezer-safe container or heavy-duty bag for up to 3 months. 

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

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