Crock Pot Pork Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Additional Time
10 mins
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Pork Roast
Description
The Crock Pot Pork Roast uses a boneless pork shoulder or similar cut trimmed of excess fat. Garlic slices are inserted into slits in the roast for infused aroma. After seasoning, the meat is browned on all sides in oil to develop a rich crust before slow cooking.
Vegetables including onions, mushrooms, celery, and carrots create a savory base in the Crock Pot. Liquid ingredients like beef broth and soy sauce add depth and umami, while bay leaves impart subtle herbal notes. Cooking on low for 8 to 10 hours makes the pork tender and juicy.
This roast pairs well with mashed potatoes, with the vegetables and cooking juices served alongside. The recipe includes an optional gravy made from drippings thickened with cornstarch and enhanced with bouillon.
For leftovers, store the cooked pork and vegetables in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. The recipe advises against using leaner pork cuts like loin or tenderloin since shoulder is better suited to slow cooking.
Ingredients
- 5 to 6 pounds pork shoulder roast see notes for other cuts, boneless
- 4 cloves garlic thinly sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large yellow onion sliced
- 8 ounces cremini mushrooms thickly sliced
- 3 ribs celery cut into 1-inch chunks
- 2 medium carrot cut into 1-inch chunks
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 bay leaf
- mashed potatoes for serving, prepared
For the Gravy (optional)
- 3 tablespoons cornstarch more as needed
- 3 tablespoons water cold
- 1 beef bouillon cube optional
Instructions
- If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.
- Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.
- Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.
- Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.
- Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.
- Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
- Transfer the pork and vegetables to a platter and loosely cover with foil.
- To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.
- In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.
- Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.
Notes
- Choose boneless pork shoulder, Boston butt, or pork butt for best results; bone-in works too.
- Avoid lean cuts like pork loin or tenderloin as they do not suit slow cooking in this recipe.
- Leftovers store well in the refrigerator for up to 4 days and freeze safely for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424 | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 48g | 96% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 1281mg | 53% |
| Potassium | 1218mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6902IU | 138% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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