Juicy Slow Cooker Pork Roast

If you ask me, a good pork roast is one of the easiest ways to feed your family on a busy weeknight.

This slow cooker version takes just a few minutes of prep work in the morning, then does all the heavy lifting while you go about your day. The pork comes out tender and juicy, with simple seasonings that let the meat shine.

I like to serve it with roasted potatoes and green beans for a complete meal. The leftovers make great sandwiches too, which my kids always get excited about.

It’s a straightforward recipe that delivers comfort food without much fuss.

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What Kind of Pork Roast Should I Use?

Pork shoulder is the best cut for this slow cooker recipe because it has enough fat and connective tissue to stay moist during the long cooking time. You might also see it labeled as “pork butt” or “Boston butt” at the grocery store – don’t let the name confuse you, it’s actually from the shoulder area and works perfectly here. If you can’t find pork shoulder, a pork loin roast will work in a pinch, though it’s leaner so you’ll want to check it earlier to avoid drying it out. Whether you choose bone-in or boneless is up to you, but bone-in tends to add a bit more flavor to the dish.

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Options for Substitutions

This slow cooker pork roast is pretty forgiving when it comes to swaps:

• Pork shoulder roast: You can use pork butt instead – they’re actually from the same area and work equally well. Just avoid lean cuts like pork loin, as they’ll dry out during the long cooking time.
• Avocado oil: Olive oil works great here, or you can use vegetable oil or even butter for browning the meat.
• White onion: Yellow or red onions are fine substitutes. They’ll add a slightly different flavor, but the dish will still taste great.
• Chicken broth: Beef or vegetable broth will work just fine. You can also use water with a bouillon cube if that’s what you have on hand.
• Fresh herbs: If you don’t have fresh herbs, use 1-2 teaspoons of dried herbs instead. Just remember that dried herbs are more concentrated, so a little goes a long way.
• Potatoes: Any potato variety works – russets, Yukon golds, or red potatoes are all good choices. Pick what you like or what’s in your pantry.
• Carrots: Parsnips make a nice swap if you want something different, or you can use a mix of root vegetables like turnips or sweet potatoes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker pork roast is skipping the searing step – browning the meat in avocado oil before adding it to the slow cooker creates a deeper flavor and better texture that you just can’t get otherwise.

Another common error is cutting your potatoes and carrots too small, which leads to mushy vegetables by the time the pork is done, so stick to those 3-inch pieces and add them halfway through cooking if you want them firmer.

Don’t forget to remove the herb sprigs before serving since nobody wants to bite into a woody stem, and make sure to let the roast rest for 10 minutes after cooking so the juices redistribute throughout the meat.

Finally, always taste and adjust your seasoning at the end with extra salt and pepper – slow cooking can dull flavors, so a final seasoning boost makes all the difference.

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What to Serve With Pork Roast?

Since this pork roast already comes with potatoes and carrots built right in, you’ve got most of your meal covered in one pot. I like to add a simple side salad with a tangy vinaigrette to cut through the richness of the pork, or some crusty dinner rolls for soaking up all those delicious pan juices. If you want to bulk things up even more, roasted green beans or sautéed Brussels sprouts make great additions that won’t leave you feeling too heavy. You could also serve this with some applesauce on the side – the sweetness pairs really nicely with the savory herbs and tender pork.

Storage Instructions

Store: Keep your leftover pork roast and veggies in an airtight container in the fridge for up to 4 days. I like to store the meat and vegetables together with some of that delicious cooking liquid to keep everything moist and flavorful.

Freeze: This pork roast freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags with some of the broth. The potatoes might get a little softer after freezing, but the pork and carrots hold up great.

Reheat: Warm up your leftovers in the microwave with a splash of broth to keep things from drying out, or reheat gently on the stovetop over medium-low heat. You can also pop everything in a covered dish in a 325°F oven for about 20 minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 220-260 g
• Fat: 190-220 g
• Carbohydrates: 190-230 g

Ingredients

For the pork and vegetables:

• 4 lb pork shoulder roast (room temperature)
• 2 lb potatoes (cut into 3-inch pieces)
• 6 sprigs mixed herbs (fresh preferred)
• 1.5 lb carrots (cut into 3-inch lengths)

For the braising liquid:

• 1 tbsp avocado or olive oil
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp sea salt
• 2 cups low-sodium chicken broth (I use Swanson)
• 4 cloves garlic (minced)
• 1 large white onion (1/2-inch dice)

Step 1: Sear the Pork Shoulder

• 4 lb pork shoulder roast (room temperature)
• 1 tbsp avocado or olive oil
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp sea salt

Preheat a large cast iron pan over medium-high heat until hot but not smoking.

Rub the pork shoulder roast all over with olive oil, then sprinkle with sea salt and freshly ground black pepper.

Sear the roast in the hot pan for 4-5 minutes per side until golden brown and caramelized.

Step 2: Layer Pork in Slow Cooker

• seared pork shoulder (from Step 1)

Remove the seared pork shoulder from the pan and carefully transfer it to the bottom of a 6-quart slow cooker, keeping as much of the flavorful seared exterior intact as possible.

Step 3: Sauté Onion and Garlic

• 1 large white onion (1/2-inch dice)
• 4 cloves garlic (minced)

Add the diced white onion and minced garlic to the same cast iron pan used for searing the pork.

Sauté briefly over medium heat until the onion just begins to soften, about 2-3 minutes.

I find this step really helps to build a deep, savory flavor base for the final dish.

Step 4: Deglaze Pan and Prepare Broth Mixture

• 2 cups low-sodium chicken broth (I use Swanson)
• onion and garlic mixture (from Step 3)
• any remaining salt and pepper if not all used in Step 1

Turn off the heat and add the chicken broth to the sautéed onion and garlic in the pan.

Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Stir in the remaining salt and pepper until they dissolve completely.

Step 5: Assemble and Slow Cook

• onion, garlic, and broth mixture (from Step 4)
• seared pork shoulder (from Step 2)
• 2 lb potatoes (cut into 3-inch pieces)
• 1.5 lb carrots (cut into 3-inch lengths)
• 6 sprigs mixed herbs (fresh preferred)

Pour the onion, garlic, and broth mixture over the pork shoulder in the slow cooker, making sure the roast is evenly surrounded.

Arrange the potatoes and carrots around and on top of the pork.

Tuck the fresh herb sprigs throughout the slow cooker, nestling them among the vegetables.

Cover and cook on low for 7-9 hours, until the pork is very tender and the vegetables are cooked through.

Personally, I like to cook mine for a full 8 hours to ensure the roast is falling-apart tender.

Step 6: Serve the Roast and Vegetables

Carefully remove the cooked vegetables and herbs from the slow cooker.

Discard the herb sprigs and transfer the vegetables to a serving bowl.

Next, gently lift the tender pork roast onto a serving platter and arrange the vegetables around it.

Use the flavorful juices in the slow cooker to serve alongside or turn them into a quick gravy if you like.

Juicy Slow Cooker Pork Roast

Delicious Juicy Slow Cooker Pork Roast recipe with step-by-step instructions.

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Prep Time 2 hours hrs 45 minutes mins

Cook Time 5 hours hrs 32 minutes mins

Total Time 8 hours hrs 17 minutes mins

Servings 4

Calories 3900 kcal

Ingredients

  

For the pork and vegetables:

• 4 lb pork shoulder roast (room temperature)
• 2 lb potatoes (cut into 3-inch pieces)
• 6 sprigs mixed herbs (fresh preferred)
• 1.5 lb carrots (cut into 3-inch lengths)

For the braising liquid:

• 1 tbsp avocado or olive oil
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp sea salt
• 2 cups low-sodium chicken broth (I use Swanson)
• 4 cloves garlic (minced)
• 1 large white onion (1/2-inch dice)

Instructions

 

• Preheat a large cast iron pan over medium-high heat until hot but not smoking. Rub the pork shoulder roast all over with olive oil, then sprinkle with sea salt and freshly ground black pepper. Sear the roast in the hot pan for 4-5 minutes per side until golden brown and caramelized.
• Remove the seared pork shoulder from the pan and carefully transfer it to the bottom of a 6-quart slow cooker, keeping as much of the flavorful seared exterior intact as possible.
• Add the diced white onion and minced garlic to the same cast iron pan used for searing the pork. Sauté briefly over medium heat until the onion just begins to soften, about 2-3 minutes. I find this step really helps to build a deep, savory flavor base for the final dish.
• Turn off the heat and add the chicken broth to the sautéed onion and garlic in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the remaining salt and pepper until they dissolve completely.
• Pour the onion, garlic, and broth mixture over the pork shoulder in the slow cooker, making sure the roast is evenly surrounded. Arrange the potatoes and carrots around and on top of the pork. Tuck the fresh herb sprigs throughout the slow cooker, nestling them among the vegetables. Cover and cook on low for 7-9 hours, until the pork is very tender and the vegetables are cooked through. Personally, I like to cook mine for a full 8 hours to ensure the roast is falling-apart tender.
• Carefully remove the cooked vegetables and herbs from the slow cooker. Discard the herb sprigs and transfer the vegetables to a serving bowl. Next, gently lift the tender pork roast onto a serving platter and arrange the vegetables around it. Use the flavorful juices in the slow cooker to serve alongside or turn them into a quick gravy if you like.