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4.9 from 72 votes

Crock Pot Pork Roast with Mushrooms and Polenta

This Crock Pot Pork Roast slow cooks all day with soy sauce, broth, honey and garlic, transforming it into a fall-apart tender, tasty dinner.

Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 20 mins
Servings: 7 servings
Calories: 361 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • Olive oil spray
  • 2 pounds lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
  • 1 cup low sodium chicken broth
  • ¼ cup soy sauce ( or gluten free tamari)
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 4 cloves garlic (minced)
  • 8 ounces sliced mushrooms (I used baby bella)
  • 4 ½ cups water
  • 1 teaspoon kosher salt
  • 1 ½ cups stone-ground polenta
  • chopped parsley (for garnish)

Instructions

    Cup of Yum
  1. Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 - 8 minutes.
  2. Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes.
  3. Add the broth, soy sauce, vinegar, honey and garlic to the crock pot.  Stir to combine. Add the pork and set the slow cooker to 8 hours on low.
  4. While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well.
  5. Thirty minutes before the timer goes off, remove the pork and set it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes.
  6. To serve: Spoon ½ cup polenta onto a plate, top with pork and mushrooms and garnish with parsley.
  7. Meanwhile, make the polenta.

Notes

  • Variations
  • Make Ahead
  • If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.
  • Use a pork shoulder roast, pork butt or boneless pork shoulder if you want a more tender cut of pork.
  • Pork tenderloin would work as a leaner option.Serve it with mashed potatoes in place of polenta.Swap the vegetables with carrots in place of mushrooms.

Nutrition Information

Serving 3ounces pork + mushrooms + 1/2 cup polenta) Calories 361kcal (18%) Carbohydrates 37g (12%) Protein 33g (66%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 72mg (24%) Sodium 754mg (31%) Fiber 1.5g (6%) Sugar 7g (14%)

Nutrition Facts

Serving: 7servings

Amount Per Serving

Calories 361

% Daily Value*

Serving 3ounces pork + mushrooms + 1/2 cup polenta)
Calories 361kcal 18%
Carbohydrates 37g 12%
Protein 33g 66%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 72mg 24%
Sodium 754mg 31%
Fiber 1.5g 6%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.