If you don’t get a little hungry thinking about a good pork roast, I’m pretty sure it means you haven’t had a perfect one yet. I’ve made this recipe dozens of times, and it’s one that my kids and husband ask for over and over because it’s packed with flavor and doesn’t require me to spend long hours in the kitchen.
Hint: When I got this one right, I was left with a fall-apart tender pork dinner that’s an entire meal in a single crock pot. I’m fairly confident that it’s one of the best crock pot recipes I’ve ever created, but I’ll let you be the judge. (But I’m going to keep eating these leftovers, regardless!)
![An overhead view of a platter of Crock Pot Pork Roast with onions, carrots, and potatoes. The dish is garnished with fresh thyme and rosemary.](https://therealfooddietitians.com/wp-content/uploads/2023/09/Slow-Cooker-Pork-Roast-4-683x1024.jpg)
Oh, and I made a simple dry rub to level this one up. I tried picking everyday pantry ingredients for the rub, so you may find you can do it all on your own with what you already have on hand. The flavors only get better from the delicious cooking broth that turns into a dreamy gravy sauce to drizzle over the tender potatoes, carrots, and tender pork roast.
This recipe was created in partnership with the Minnesota Pork Board.
A Few Ingredient 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 readers tend to ask me about:
- You can substitute the boneless pork shoulder, sometimes called Boston butt or pork butt, with bone-in pork rib roast, pork leg roast, or substitute pork loin roast (not pork tenderloin) for a leaner option.
- If you don’t have rosemary and thyme on hand, Italian seasoning works great!
- If you don’t have baby yellow potatoes, feel free to 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!
- Not a fan of parsnips? Carrots are great, too.
- I avoid using store-bought chicken broth unless in a pinch, as I frequently make homemade bone broth. However, if you do end up getting some at the store, I recommend low-sodium broth so you can adjust the total amount of salt and sodium for your tastes 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. You can mix apple cider vinegar with extra chicken broth as a close substitute. We’ve tried red wine as well, which works fine but makes the gravy darker.
- You can use brown mustard or horseradish if you don’t like or have Dijon mustard.
- The cornstarch in this recipe is optional, but I highly suggest you use it if you can! It will turn the cooking liquid from the slow cooker into a thick gravy. If you are keeping things lower carb or can’t use cornstarch, try arrowroot powder or starch as an alternative.
Other crock pot pork roast recipes may include added sugars and high-sodium flavoring agents, such as brown sugar, balsamic vinegar with added sugar, soy sauce, or an onion soup mix. But my recipe doesn’t use any of these. I focused on flavorful whole foods and everyday seasonings you’ll find right in your pantry to make this as simple as possible.
Recipe Highlights
My husband and kids rave over this easy crock pot pork roast recipe every time I make it, which is why it’s such a regular on my meal plan rotation. Here’s why I love making this (and the reviews I’ve heard from family members and our readers alike):
- Slow-cooked pork roast is so tender and flavorful! When you follow this recipe, you’ll find that the fall-apart pork is mouthwatering before it even hits your plate.
- Pork shoulder (Boston butt) is an affordable cut of meat. For so many of our website readers, we hear how important it is for them to make healthful meals that don’t break the bank, and I’m really happy with the $$ results on this one.
- This recipe creates a full dinner out of the crock pot, including tender cooked veggies and a smooth gravy sauce. I don’t have to make sides or spend time making a sauce while something else is cooking — I’m not sure it could be any easier for such complex flavors!
- It only takes 20 minutes of prep time to get everything cooking away in the crock pot. That means I get more time with my kids and spend less time in front of the oven or stove.
- This roast is a nutritionally balanced dinner that includes protein, carbohydrates, fats, and many essential micronutrients, including B vitamins, zinc, iron, potassium, and vitamin A.
- It’s crazy versatile! If we end up with leftovers (hint: I always double this recipe so we have some), the pork tastes amazing on a sandwich, in a taco, or just heated up as-is.
What You Should Know About Cuts Of Pork
A boneless pork shoulder roast, sometimes labeled Boston Butt, pork butt roast, or a boneless pork loin roast, is the best pork for slow cooking because of its larger cut and fat content. We’ve tested tenderloin and pork chops, but these just don’t end up as juicy or flavorful when in a slow cooker.
Pork shoulder is definitely my go-to pick. However, if you have a boneless pork leg roast, bone-in pork rib roast, or a boneless pork loin roast, I’ve found these end up with more flavor and juice when compared to pork chops or pork tenderloin.
If your family is as into pork as mine, check out some of our other healthy pork shoulder recipes like smoked pork butt (made on a smoker grill), slow cooker carnitas, and crock pot pulled pork.
Should I sear my pork roast before putting it in the slow cooker?
Yes! You don’t have to, but I’m happier with the results of this recipe when I take the time to sear it in advance. Here’s what happens when you sear the meat first:
- The seared exterior of the meat helps lock moisture into the pork roast, keeping it juicy and tender as it cooks slowly for several hours.
- Searing the meat adds flavor that only gets intensified as the pork cooks.
- The seared meat creates a fond (the stuck-on bits in the bottom of the skillet), which are then used to start a flavorful liquid that will eventually turn into the gravy for this recipe.
How To Store
Like I said above, I purposefully make enough of this for leftovers pretty much every time I stick this meal in the crock pot. It’s ideal for meal-prep lunches and freezes great for long-term meal planning.
You can refrigerate the pork and vegetables in an airtight container for up to 3 days and reheat as needed. Just make sure to allow the dish to cool to room temperature first. I always store the cooked gravy in a separate container and reheat it on the stovetop (although you could probably heat it in the microwave if you’re in a hurry).
To freeze, store the cooked pork and gravy together (without the vegetables) in a freezer-safe container or heavy-duty bag for up to 3 months.
Read One Of Our 5-Star Reviews
⭐⭐⭐⭐⭐
“Oh my goodness gracious. This was DELICIOUS!!!!!! I never want to stop eating it. And I don’t feel terrible after eating it, either, like I do after beef roasts. The pork roast is where it’s at! Even my 6-year-old liked it, and I have a hard time getting him to try things!
“Like so many other RFD recipes, this one will be a go-to. Oh, and don’t skip out on making the gravy at the end – it’s to die for!
– Hayley
What To Serve It With
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 you’re rounding out the meal with something cold and crunchy, our DIY sweet kale salad or creamy ranch broccoli slaw are really yummy as sides.
When I served this last Thanksgiving, I went a little fancier and made a harvest salad with quinoa. It was a perfect side dish to go with the hearty and cozy flavors but felt a little more upscale for a special holiday meal.
Just need a bread side? I get it! I like this next to our one-bowl cornbread muffins or olive bread with Parmesan and sun-dried tomatoes.
To make it a little more presentable, I slightly smash the cooked potatoes and serve the pork, carrots, and gravy over the top. And, of course, it 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. If you’re after BBQ pork, I recommend using our BBQ rub instead of the dry rub in the recipe card — it adds a little more of that BBQ flavor!
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Easy Crock Pot Pork Roast Recipe
This pork recipe is one of my family’s go-tos, especially in cold winter months or when I need a no-fuss recipe that makes plenty of leftovers.
Ingredients
- 2 ½ – 3 lbs boneless pork shoulder or Boston butt
- 2 teaspoons garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon dried rosemary, crushed
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 teaspoons fine salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil (may substitute olive oil)
- 1 large onion, chopped (2-2 ½ cups)
- ½ cup low-sodium chicken broth
- ½ cup white wine (may substitute an additional ½ cup broth + 1 ½ teaspoons apple cider vinegar)
- 6 garlic cloves, minced (2 ½ tablespoons)
- 2 tablespoon Dijon mustard
- 16 oz baby or petite yellow potatoes, bite-size (if larger, cut in half)
- 12 oz carrots (about 5 medium), peeled and cut into chunks
- Bundle of fresh thyme and fresh rosemary, optional
- 1 ½ tablespoons cornstarch (or 2 ¼ teaspoons arrowroot starch)
Instructions
- Pat pork shoulder with a paper towel to absorb liquid. Set aside.
- Place a large cast iron skillet or other heavy pan on the stovetop over medium high heat.
- While the skillet is heating, prepare the pork rub. In a small bowl, combine the garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper. Mix well, then rub all over the pork.
- Add the oil to the hot skillet and swirl to coat.
- When the oil is hot, place the pork in the skillet and sear for about 2 minutes on each side.
- Meanwhile, place the onion in the bottom of the slow cooker. When the pork is seared on all sides, place it over top of the onion in the slow cooker.
- Add the broth, wine, and minced garlic to the hot skillet to deglaze it. Scrape the bits off the bottom of the pan and bring the liquid to a boil.
- Reduce the heat and simmer the liquid for 2 minutes to allow the flavors to combine.
- Stir in the mustard. Pour the liquid over the pork in the slow cooker.
- Top the pork with the potatoes and carrots. Sprinkle the potatoes and carrots with salt and pepper, then add the fresh herb bundle.
- Cover the slow cooker and cook on low for 6-8 hours*. You’ll know it’s done with the pork falls apart easily and the vegetables are fork tender.
To make the gravy (optional):
- To make the gravy, transfer about 1 ½ cups of the liquid from the slow cooker to a small saucepan.
- In a small dish, stir together 1 tablespoon of water with 1 ½ tablespoons of cornstarch until a smooth slurry forms.
- Slowly add the slurry to the liquid in the saucepan.
- Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer. Whisk continuously until thickened, about 2-3 minutes.
- Remove from heat and season with salt and pepper to taste. Serve gravy over the pork and vegetables.
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Notes
*We recommend low heat for this recipe, not high.
While a pork shoulder roast (also called a Boston butt, picnic roast, or butt roast) is ideal for this style of crock pot recipe, you may substitute a boneless pork loin for a leaner option.
This slow cooker pork roast recipe makes 24 ounces of cooked pork, 7 cups of cooked veggies, and 1 ½ cups of gravy. That’s typically enough to serve 6 to 7 people, or a smaller number of people with leftovers.
Nutrition Information
- Serving Size: 1/6 of recipe
- Calories: 350
- Fat: 12 g
- (Sat Fat: 3 g)
- Sodium: 943 mg
- Carbohydrate: 23 g
- (Fiber: 5 g
- Sugar: 5 g)
- Protein: 35 g
- Cholesterol: 123 mg
Dietary
Frequently Asked Questions
Yes, you can overcook anything in the crock pot if there is not enough liquid or too long of a cooking time. However, a pork shoulder roast is a very forgiving cut of meat, so as long as you add liquid to the crock pot and cook on the low heat setting for a range of 6 to 8 hours, you will yield tender and juicy pork roast.
The most common reason I see this happen is because you’re using the wrong cut of meat, not adding enough liquid, or cooking for too short or too long of a time. We recommend using a pork shoulder roast or Boston butt, adding at least 1 cup liquid to the slow cooker, and cooking for a range of 6 to 8 hours. If your roast is larger than 3 pounds, you may need to cook for longer.
You will know the pork and vegetables are done with the pork pulls apart easily and the vegetables are fork tender (easily pierced with a fork but not too mushy).
Yes, crock pot recipes benefit from the addition of liquid during cooking, which helps tenderize the meat and prevents everything from getting dry during the long cooking time.
If your pork roast has a fat cap, place the fat side facing up. This helps create more flavorful and juicy pork as it cooks.
But, Is It Healthy?
It’s a common misconception that pork is unhealthy. In fact, many of our readers 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, you read that correctly.)
As dietitians, we’re conscientious of the foods we recommend, because we know your family’s health is important to you, too. We’re 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 six decades ago, pork production now uses 75% less land, 25% less water, 7% less energy, and 8% fewer carbon emissions.
As we’ve gotten to know the folks at the Minnesota Pork Board, we 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.
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Another recipe added to a very long list of keepers! Delicious!
We love to hear this is a keeper! Thanks Nichole for the feedback and 5-star review!
Yum! Keeper
We’re so glad you love this recipe, Lisa!
Delicious!
I did use more corn starch for the gravy though. The crock pot recipes are great, especially during weeknights, however, soon enough we’ll be looking more for firing up the oven to help keep the house warm.. 🙂
Thank you so much for the feedback! We appreciate the 5-star review! This recipe is sure to warm you right up!
This was a delicious roast, especially the gravy! I made this with radishes and celery instead of potatoes and carrots for a lower carb dinner (served mashed potatoes for the kids) and I will make it again!
We are so happy this will be a repeat for you Alicia! Thanks for the feedback and 5-star review!
I will try this soon.
I didn’t see where does the Dijon mustard come in?
Hey Rhonda, for the 2 TBSP of Dijon it’s at step 6 on the recipe card.
Deglaze the skillet by adding the broth, wine, and minced garlic to the hot skillet. Scrape the bits off of the bottom of the pan and bring the liquid to a boil. Reduce the heat and simmer the liquid for 2 minutes to allow the flavors to combine. Stir in the mustard. Pour the liquid over the pork in the slow cooker.
Enjoy!