Can you overcook a pork roast in a crock pot?

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.

Why is my pork roast not tender in a slow cooker?

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).

Should I add liquid to pork roast in the crock pot?

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.

Do you cook pork roast fat side up or down in crock pot?

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.

Easy Crock Pot Pork Roast With Potatoes and Carrots

Servings: 6-7 servings 1x

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)

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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.

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

Dairy-Free Egg-Free Gluten-free Nut-free

Recipe By: Stacie Hassing