I’ve perfected a Slow Cooker Pork Roast that tucks pork shoulder, carrots, potatoes, and a few herbs into a naturally gluten free, dairy free one pot Sunday dinner you’ll make again and again.
I’m not gonna lie, the minute I tuck a pork shoulder roast into the slow cooker the house changes. My Slow Cooker Pork Roast does this quiet, stubborn thing where it makes everyone stop scrolling and wonder what’s for dinner.
I sneak in a sprig of rosemary because that little herb somehow makes the roast sing, and then I let the cooker do its weird, slow work. It’s simple, not preachy, yet there’s a depth in the aroma that makes you want to take a taste even before it’s done.
This is the kind of Crockpot Roast that keeps you coming back.
Ingredients
- Pork shoulder: Good protein source, iron rich, keeps roast juicy but has fat
- Garlic: Adds savory depth, some vitamin C and manganese, and a mild health boost
- Carrots: Provide fiber, vitamin A, natural sweetness that balances savory meat flavors nicely
- Potatoes: Starchy carbs for energy, soak up juices and thicken pan juices, comfort food
- Onion: Brings savory sweetness when slow cooked, adds fiber and flavor depth to dish
- Apple cider vinegar: Gives a bright tang, helps balance richness and tenderize meat slightly
- Brown sugar: Adds subtle caramelized sweetness and helps create glossy, slightly sticky roast glaze
- Rosemary: Piney herb, brightens meat, contains antioxidants, small leaves add fragrant savory notes
Ingredient Quantities
- 3 to 4 pounds pork shoulder roast (bone in or boneless)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 large yellow onion, quartered
- 4 large carrots, peeled and cut into 2 inch pieces
- 1 1/2 pounds baby potatoes, halved or 4 medium russet potatoes, cut into chunks
- 1 cup low sodium chicken broth
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
How to Make this
1. Pat the pork shoulder dry, trim any big chunks of fat if you want, then rub all over with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 tablespoon brown sugar and the minced garlic so the flavors stick.
2. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot, then brown the roast 3 to 4 minutes per side until a nice crust forms. You dont need to cook through, just color.
3. Place the quartered onion in the bottom of the slow cooker, add the carrots and potatoes in an even layer so they cook in the juices.
4. Put the seared roast on top of the veggies. Pour in 1 cup low sodium chicken broth and 1 tablespoon apple cider vinegar around the roast (not directly over the seasoned top).
5. Tuck 2 sprigs fresh rosemary (or 1 teaspoon dried), 4 sprigs fresh thyme (or 1 teaspoon dried) and 2 bay leaves into the liquid/veggies so the herbs flavor everything. Cover.
6. Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is falling apart tender and the potatoes and carrots are soft.
7. Carefully remove the roast and veggies to a cutting board, discard the bay leaves and woody herb stems. Tent the meat and let rest 10 to 15 minutes.
8. Pour the cooking juices into a saucepan and simmer to reduce and concentrate the flavor for 5 to 10 minutes while you shred or slice the pork. If you want a crisper exterior, shred or slice then spread on a rimmed baking sheet and briefly broil or sear in a hot pan for 3 to 5 minutes.
9. Serve the sliced or shredded pork with the carrots and potatoes, spoon the reduced pan juices over everything. Leftovers keep well in the fridge 3 to 4 days or freeze for longer.
Equipment Needed
1. Slow cooker (6 to 7 quart), big enough for a 3–4 lb roast
2. Large heavy skillet or cast iron pan for searing
3. Tongs for turning the roast, youll want a sturdy pair
4. Chef’s knife
5. Cutting board
6. Measuring spoons and a 1 cup measuring cup
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet for broiling or crisping
9. Medium saucepan for reducing the pan juices (or a small pot)
FAQ
Slow Cooker Pork Roast Recipe Substitutions and Variations
- Pork shoulder: swap for pork loin (leaner, cooks faster so watch for dryness), pork butt (basically the same cut), or beef chuck roast (good if you want beef instead, may need longer cook time)
- Low sodium chicken broth: use low sodium vegetable broth, beef broth, or 1 cup water + 1 tsp concentrated bouillon (or 3/4 cup water + 1/4 cup dry white wine for extra flavor)
- Kosher salt: use fine sea salt or regular table salt at about 1/2 to 3/4 the measured amount (start smaller and taste), or use a seasoned salt but cut back on other salty seasonings
- Brown sugar: swap for white sugar + 1 tbsp molasses per cup, or use honey or maple syrup (reduce other liquid a bit), or coconut sugar for a less sweet, caramel note
Pro Tips
1) Salt ahead if you can. Rub the pork and let it sit in the fridge for at least a few hours or overnight, it really makes the meat taste deeper. If you dont have time, be lighter with salt at the start cause the cooking liquid will concentrate and can get too salty after you reduce it.
2) Don’t skip a good sear and deglaze the pan. Pat the roast super dry, get the skillet hot, brown all sides for color. After searing pour a little chicken broth or the vinegar into the hot pan and scrape up the browned bits, then add that liquid to the slow cooker. Those bits are where most of the flavor lives.
3) Size and timing of the veg matter. Cut potatoes a bit larger than you think, or add them later in the last 2 to 3 hours if you want them firmer. Same with carrots, uniform pieces mean even cooking. If you hate mealy potatoes try using baby potatoes whole, they hold up better.
4) Finish the juices right. Simmer the cooking liquid down to concentrate flavor, taste and adjust salt and acid at the end — a splash more vinegar or a pinch of sugar can balance it. For a glossy sauce add a knob of butter off heat, or thicken with a tiny slurry of cornstarch and cold water if you want gravy. If you want crisp edges shred or slice then broil or sear briefly, it changes the texture a lot.
Slow Cooker Pork Roast Recipe
I’ve perfected a Slow Cooker Pork Roast that tucks pork shoulder, carrots, potatoes, and a few herbs into a naturally gluten free, dairy free one pot Sunday dinner you’ll make again and again.
6
servings
814
kcal
Equipment: 1. Slow cooker (6 to 7 quart), big enough for a 3–4 lb roast
2. Large heavy skillet or cast iron pan for searing
3. Tongs for turning the roast, youll want a sturdy pair
4. Chef’s knife
5. Cutting board
6. Measuring spoons and a 1 cup measuring cup
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet for broiling or crisping
9. Medium saucepan for reducing the pan juices (or a small pot)
Ingredients
-
3 to 4 pounds pork shoulder roast (bone in or boneless)
-
1 1/2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
4 cloves garlic, minced
-
1 large yellow onion, quartered
-
4 large carrots, peeled and cut into 2 inch pieces
-
1 1/2 pounds baby potatoes, halved or 4 medium russet potatoes, cut into chunks
-
1 cup low sodium chicken broth
-
2 tablespoons olive oil
-
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
-
4 sprigs fresh thyme or 1 teaspoon dried thyme
-
2 bay leaves
-
1 teaspoon smoked paprika
-
1 tablespoon brown sugar
-
1 tablespoon apple cider vinegar
Directions
- Pat the pork shoulder dry, trim any big chunks of fat if you want, then rub all over with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 tablespoon brown sugar and the minced garlic so the flavors stick.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot, then brown the roast 3 to 4 minutes per side until a nice crust forms. You dont need to cook through, just color.
- Place the quartered onion in the bottom of the slow cooker, add the carrots and potatoes in an even layer so they cook in the juices.
- Put the seared roast on top of the veggies. Pour in 1 cup low sodium chicken broth and 1 tablespoon apple cider vinegar around the roast (not directly over the seasoned top).
- Tuck 2 sprigs fresh rosemary (or 1 teaspoon dried), 4 sprigs fresh thyme (or 1 teaspoon dried) and 2 bay leaves into the liquid/veggies so the herbs flavor everything. Cover.
- Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is falling apart tender and the potatoes and carrots are soft.
- Carefully remove the roast and veggies to a cutting board, discard the bay leaves and woody herb stems. Tent the meat and let rest 10 to 15 minutes.
- Pour the cooking juices into a saucepan and simmer to reduce and concentrate the flavor for 5 to 10 minutes while you shred or slice the pork. If you want a crisper exterior, shred or slice then spread on a rimmed baking sheet and briefly broil or sear in a hot pan for 3 to 5 minutes.
- Serve the sliced or shredded pork with the carrots and potatoes, spoon the reduced pan juices over everything. Leftovers keep well in the fridge 3 to 4 days or freeze for longer.
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.
Nutrition Facts
- Serving Size: 529g
- Total number of serves: 6
- Calories: 814kcal
- Fat: 57.5g
- Saturated Fat: 18.7g
- Trans Fat: 0.25g
- Polyunsaturated: 6.7g
- Monounsaturated: 23.3g
- Cholesterol: 185mg
- Sodium: 250mg
- Potassium: 1665mg
- Carbohydrates: 30.7g
- Fiber: 4.9g
- Sugar: 6.7g
- Protein: 56g
- Vitamin A: 5500IU
- Vitamin C: 16mg
- Calcium: 68mg
- Iron: 3.8mg