I perfected a Slow Cooker Pork Roast using just a handful of pantry staples and one pot, and readers keep begging me for the exact recipe.

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I’ve made plenty of roasts, yet this Tender Slow Cooker Pork Roast surprised me. Using a simple boneless pork shoulder and a hint of brown sugar somehow turns the usual meal into something a little mysterious, the kind you wanna text a photo of.

I love how the Crockpot Pork Roast just sits there while Slow Cooking pulls flavors together you didn’t even know were possible. I cant explain every little trick but trust me, there’s a scent that flips dinner into an event.

I always mess up the first slice then eat half before anyone notices.

Ingredients

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Pork roast: Rich in protein, becomes fall apart tender, but watch calories if you’re counting.
Onion: Adds natural sweetness and depth, gives some fiber and vitamins to the dish.
Garlic: Punchy flavor, small amounts add antioxidants and savory boost, not just heat.
Brown sugar: Turns this savory sauce subtly sweet, helps with caramelization and glaze.
Soy sauce: Adds salty umami, deep color and a savory backbone to the roast.
Dijon mustard: Brightens sauce with tang and slight bite, helps emulsify the pan juices.
Thyme and rosemary: Herbs give earthy, piney notes and aromatic freshness, use fresh when possible.
Chicken broth: Keeps meat moist while slow cooking, gives savory liquid for gravy later.

Ingredient Quantities

3 to 4 pounds pork roast or so boneless pork shoulder or pork loin

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 large yellow onion sliced

4 cloves garlic minced

1 cup low sodium chicken broth

1/4 cup soy sauce

1/4 cup packed brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary

1 teaspoon smoked paprika

1 bay leaf optional

1 tablespoon cornstarch plus 1 tablespoon water optional

Fresh chopped parsley for garnish optional

How to Make this

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1. Pat the pork roast dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the roast 3 to 4 minutes per side until a nice crust forms, then transfer the roast to the slow cooker.

2. In the same skillet add the 1 large yellow onion sliced and cook 3 to 4 minutes until starting to soften, add 4 cloves garlic minced and cook 30 seconds more. Pour in 1 cup low sodium chicken broth to deglaze the pan, scraping up browned bits.

3. Stir into the skillet 1/4 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon dried rosemary (or 1 tablespoon fresh chopped), and 1 teaspoon smoked paprika; add 1 bay leaf if using. Bring this sauce to a simmer for a minute so the sugar dissolves.

4. Pour the onion and sauce mixture over the seared roast in the slow cooker, nestling the roast into the onions so it sits in the liquid.

5. Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and easily shreds. If you like to check, internal temp for very tender pulled pork is around 195 to 205°F.

6. When done, carefully remove the roast to a cutting board and tent with foil for 10 minutes. Remove and discard the bay leaf. Skim excess fat from the surface of the liquid in the slow cooker if you want a leaner sauce.

7. For a thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth and whisk into the hot cooking liquid. Pour into a small saucepan or turn the slow cooker to high and simmer 10 to 15 minutes until thickened, stirring so it doesn’t clump. If you prefer a looser sauce, skip this step.

8. Shred the pork with two forks or slice it as you like, then return the meat to the slow cooker or saucepan to coat with the sauce and soak up flavor. Taste and adjust salt or pepper if needed.

9. Serve hot with the onions and pan sauce spooned over top, garnish with fresh chopped parsley if desired. Great with crusty bread, mashed potatoes, or whatever you got on hand. Don’t worry if it’s a little messy, thats part of the fun.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) for searing and deglazing
2. Slow cooker or crockpot
3. Cutting board and a sharp chef’s knife
4. Tongs or a sturdy spatula for turning the roast
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for stirring the sauce
7. Two forks for shredding the pork
8. Small bowl and whisk to mix the cornstarch slurry
9. Small saucepan or heatproof ladle to reduce/thicken the sauce, plus foil to tent (dont skip if you want juicy meat)

FAQ

Q: How long do I cook the pork in the slow cooker? A: For a 3-4 lb pork shoulder cook low for 8-10 hours or high for 4-5 hours. If you want it fall-apart tender for shredding cook until 195-205°F, that may take 10-12 hours on low. Pork loin is leaner so aim for about 4-6 hours on low or until it hits 145°F and rests 3 minutes. Check early, don't overcook.

Q: Can I use pork loin instead of pork shoulder? A: Yes, but pork loin is much leaner so it dries out easier. To help, add extra broth, shorten cook time, and pull it at 145°F for a sliceable roast. If you want shreddable meat, stick with shoulder.

Q: Do I need to sear the roast first? A: No, it's optional, but searing in a hot skillet with the olive oil for 2-3 minutes per side gives way more flavor and a nicer crust. If you’re in a rush skip it, the slow cooker will still make tasty pork.

Q: How do I thicken the cooking liquid into a gravy? A: Remove the roast, skim off fat, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot liquid on the stove. Simmer a few minutes until it thickens. You can also reduce the sauce over medium heat for a deeper flavor.

Q: Can I cook vegetables with the pork? A: Yep. Put hearty root veggies like potatoes and carrots under the roast so they cook evenly. Add quick-cooking veggies like peas or green beans in the last 30-60 minutes so they don’t turn to mush.

Q: How long will leftovers keep, and can I freeze them? A: Store cooled leftovers in the fridge for 3-4 days. For longer keep them in the freezer up to about 3 months. Thaw overnight in the fridge and reheat gently to 165°F before serving.

Tender Slow Cooker Pork Roast Recipe Substitutions and Variations

Soy sauce: swap with tamari for gluten free, coconut aminos for a milder, slightly sweeter option, or use a splash of Worcestershire for extra umami.
Brown sugar: use honey or maple syrup (use a bit less since they’re liquid), coconut sugar for less refined sweetness, or white sugar plus a little molasses to mimic the flavor.
Dijon mustard: use spicy brown or whole grain mustard, or stir 1 tsp mustard powder into 1 tsp vinegar if you’re out.
Cornstarch (thickener): replace with arrowroot in equal amounts, use twice the amount of all purpose flour, or simply simmer the sauce longer to reduce and thicken without starch.

Pro Tips

– Let the meat warm up on the counter for a bit before you sear it, and get the pan really hot so you get a deep brown crust. Don’t crowd the pan or you’ll steam instead of sear, and that crust is where most of the flavor comes from.

– Put the onions under or right beside the roast so they actually caramelize while it cooks, and always scrape the browned bits from the pan when you add liquid. Also, at the end add a little bright acid like a splash of apple cider vinegar or lemon juice to cut the richness, it makes the sauce pop.

– Keep some fat for flavor but skim the surface before serving if it’s too greasy. Rest the roast covered for a few minutes before shredding so the juices redistribute, and if you want shredding done fast, toss chunks in a stand mixer for 20–30 seconds.

– If you want a glossy, clingy sauce, make a smooth slurry by mixing the thickener with cold water first, then whisk it into hot liquid and simmer till it thickens. Or save time and reduce the sauce on the stove to concentrate the flavor instead of relying only on starch.

– Choose your cut with the outcome in mind: shoulder gives tender, shreddable pork, loin will be leaner and can dry out if overcooked, so check it early. Always save a cup of sauce for reheating leftovers so the meat stays juicy.

Tender Slow Cooker Pork Roast Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected a Slow Cooker Pork Roast using just a handful of pantry staples and one pot, and readers keep begging me for the exact recipe.

Servings

servings

Calories

500

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless) for searing and deglazing
2. Slow cooker or crockpot
3. Cutting board and a sharp chef’s knife
4. Tongs or a sturdy spatula for turning the roast
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for stirring the sauce
7. Two forks for shredding the pork
8. Small bowl and whisk to mix the cornstarch slurry
9. Small saucepan or heatproof ladle to reduce/thicken the sauce, plus foil to tent (dont skip if you want juicy meat)

Ingredients

3 to 4 pounds pork roast or so boneless pork shoulder or pork loin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large yellow onion sliced
4 cloves garlic minced
1 cup low sodium chicken broth
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary
1 teaspoon smoked paprika
1 bay leaf optional
1 tablespoon cornstarch plus 1 tablespoon water optional
Fresh chopped parsley for garnish optional

Directions

Pat the pork roast dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the roast 3 to 4 minutes per side until a nice crust forms, then transfer the roast to the slow cooker.
In the same skillet add the 1 large yellow onion sliced and cook 3 to 4 minutes until starting to soften, add 4 cloves garlic minced and cook 30 seconds more. Pour in 1 cup low sodium chicken broth to deglaze the pan, scraping up browned bits.
Stir into the skillet 1/4 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon dried rosemary (or 1 tablespoon fresh chopped), and 1 teaspoon smoked paprika; add 1 bay leaf if using. Bring this sauce to a simmer for a minute so the sugar dissolves.
Pour the onion and sauce mixture over the seared roast in the slow cooker, nestling the roast into the onions so it sits in the liquid.
Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and easily shreds. If you like to check, internal temp for very tender pulled pork is around 195 to 205°F.
When done, carefully remove the roast to a cutting board and tent with foil for 10 minutes. Remove and discard the bay leaf. Skim excess fat from the surface of the liquid in the slow cooker if you want a leaner sauce.
For a thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth and whisk into the hot cooking liquid. Pour into a small saucepan or turn the slow cooker to high and simmer 10 to 15 minutes until thickened, stirring so it doesn't clump. If you prefer a looser sauce, skip this step.
Shred the pork with two forks or slice it as you like, then return the meat to the slow cooker or saucepan to coat with the sauce and soak up flavor. Taste and adjust salt or pepper if needed.
Serve hot with the onions and pan sauce spooned over top, garnish with fresh chopped parsley if desired. Great with crusty bread, mashed potatoes, or whatever you got on hand. Don't worry if it's a little messy, thats part of the fun.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.