Crock Pot Pork Roast

Crock Pot pork roast is an easy meal with minimal prep and maximum flavor.

Tender pork shoulder, onions, carrots, celery, and mushrooms are slow-cooked with aromatic seasonings in a rich and flavorful broth.

Serve it with mashed potatoes and gravy for a new family favorite.

Crock Pot Pork Roast on a plate with carrots and beans

Flavor: This roast has a deliciously buttery texture and a homemade flavor similar to my famous pot roast recipe.
Difficulty: This pork roast is easy to make; cooking it low and slow in the crockpot is key.
Important ingredient note: Choose a cut of pork with lots of marbling, such as pork shoulder/butt roast. A lean roast such as pork tenderloin or loin will dry out.
Prep note: Browning the roast is not required, but it is recommended. A good sear adds flavor.
Budget tip: Pork roast generally costs less than most beef roasts, making this a budget-friendly roast recipe.
Swaps: You can replace pork with a chuck roast if preferred.

ingredients to make Crock Pot Pork Roast

Ingredient Tips for Crock Pot Pork Roast

Pork: Boneless pork shoulder (AKA Boston butt, pork butt, or boneless shoulder butt) cooks to tender perfection in the slow cooker. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they’re too lean for this recipe.
Vegetables: Carrots, onions, and celery add savory flavor. I prefer to cook the potatoes on the side for this recipe, as the crock pot is pretty full!
Broth: Beef broth and soy sauce add depth of flavor to the pork and veggies while it cooks. Chicken broth or chicken stock can be used, but I prefer the deeper flavor of beef broth.

Variations

Additional dried or fresh herbs can be added; rosemary and thyme leaves are good options.

adding garlic to pork to make Crock Pot Pork Roast

cooking pork roast on a pan before adding to pot to make Crock Pot Pork Roast

Holly’s Pro Tips for Pork Roast

The most important tip for this recipe is choosing the right cut of pork (see recipe notes).
If it has a thick fat cap, trim and discard the fat.
For the most tender pork roast, cook it on low (not high).
To test for doneness, insert a fork into the center of the pork and twist; it should have almost no resistance. Do this quickly so the heat doesn’t escape from the slow cooker.

Serving Suggestions

gravy in a measuring cup for Crock Pot Pork Roast

Storage and Leftovers

Keep leftover crock pot pork roast (with veggies) in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Crock Pot pork roast is tender and juicy and pairs perfectly with smooth silky gravy and a side of mashed potatoes.

Prep Time 10 minutes

Cook Time 8 hours 10 minutes

10 minutes

Total Time 8 hours 30 minutes

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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.

Pork Roast: Choose Boneless pork shoulder, Boston butt, pork butt, or boneless shoulder butt. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they’re too lean for this recipe.
Leftovers can be kept in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pork

Cuisine American

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