Crockpot Pork Roast

Crockpot Pork Roast has a way of making a home feel warm and inviting, filling the air with rich aromas that tease the senses. The tender, juicy meat practically melts in your mouth, evoking memories of cozy family dinners and holiday feasts. This isn’t just any pork roast; it’s a comforting dish that captures the essence of home cooking.

Cooking this Crockpot Pork Roast is not just a feat of culinary skill; it’s an experience everyone can enjoy. With simple ingredients and minimal prep time, this dish transforms your pork shoulder into a succulent centerpiece perfect for any occasion, be it a busy weeknight or a festive gathering. Serve it with fall-apart veggies and a luscious homemade gravy that will have your taste buds dancing. Gather your ingredients, roll up your sleeves, and let’s dive into this delicious recipe.

How to Make Crockpot Pork Roast

1. Prepare the Pork: Pat the boneless pork shoulder dry with a paper towel to absorb any excess liquid, ensuring a good sear.
2. Make the Rub: In a bowl, mix together the garlic powder, onion powder, crushed rosemary, paprika, dried thyme, salt, and black pepper. Once well-combined, rub this savory blend all over the pork, coating it thoroughly.
3. Sear the Pork: Heat a large cast-iron skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil, swirling it to coat. Sear the pork for about 2 minutes on each side until browned. This step locks in juices and adds flavor.
4. Layer the Slow Cooker: Place the chopped onion in the bottom of your slow cooker as a flavorful base. After searing, set the pork on top of the onions.
5. Deglaze the Pan: In the same skillet, add the broth, white wine, and minced garlic to deglaze, scraping any remnants from the bottom. Bring to a boil, then reduce the heat and simmer for about 2 minutes to meld the flavors together.
6. Combine Everything: Stir in 2 tablespoons of Dijon mustard, then pour this savory mixture over the pork in the slow cooker.
7. Add Veggies: Next, layer the bite-sized potatoes and carrot chunks around the pork. Season with a pinch of salt and pepper, then add the fresh herb bundle if using.
8. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours. Check for doneness by ensuring the pork pulls apart easily with a fork and the veggies are tender yet firm.
9. Thicken the Gravy: Remove approximately 1 ½ cups of the cooking liquid into a small saucepan. In a separate dish, mix 1 tablespoon of water with 1 ½ tablespoons of cornstarch until smooth. Gradually add this slurry to the saucepan, bring to a boil over medium-high heat, then reduce and whisk until thickened, about 2-3 minutes.
10. Serve: Season the gravy with salt and pepper, then drizzle over the pork and vegetables before serving.

Storing & Reheating

To store your leftover Crockpot Pork Roast, let it cool completely at room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. If you want to freeze it, ensure the pork and veggies are in an airtight freezer bag and use within 3 months. When reheating, a gentle warming in the microwave or a stovetop on low should suffice; add a splash of broth to keep it moist. However, note that textures may slightly change, so refresh with a dash of seasoning or fresh herbs if needed.

Indulging in a home-cooked Crockpot Pork Roast guarantees a flavorful meal that is easy to prepare and even easier to enjoy. With warm spices, tender meat, and delicious gravy, this dish will steal the spotlight at your table. Feel free to experiment with ingredients, and make it your own. Enjoy the comforting embrace of homemade meals and watch as this dish becomes a tradition in your home.

Recipe FAQs

Crockpot Pork Roast

Recipe Author: Kayla

Enjoy a mouthwatering Crockpot Pork Roast that combines juicy pork shoulder with aromatic herbs and vegetables. Perfect for a comforting dinner with minimal effort, this recipe delivers rich flavors and tender textures that everyone will love.

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• Prep Time 20 minutes
• Cook Time 500 minutes
• Yield 6 servings 1x

Ingredients

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• 2 ½ – 3 lbs boneless pork shoulder or boston butt
• 2 teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons dried rosemary, crushed
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 2 teaspoons fine salt
• ½ teaspoon black pepper
• 1 tablespoon avocado oil
• 1 large onion, chopped (2-2 ½ cups)
• ½ cup low-sodium chicken broth
• ½ cup white wine
• 6 garlic cloves, minced (2 ½ tablespoons)
• 2 tablespoons dijon mustard
• 16 oz baby or petite yellow potatoes, bite-size (if larger, cut in half)
• 12 oz carrots (about 5 medium), peeled and cut into chunks
• bundle of fresh thyme and fresh rosemary, optional
• 1 ½ tablespoons of cornstarch, for gravy or homemade broth

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Instructions

1. Pat the pork shoulder dry with a paper towel and set aside.
2. Heat a large cast-iron skillet over medium-high heat.
3. In a small bowl, mix garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper. Rub this mixture all over the pork.
4. Add oil to the hot skillet, swirling to coat.
5. Sear the pork in the skillet for approximately 2 minutes on each side.
6. Place chopped onion at the bottom of the slow cooker, and then add the seared pork on top.
7. Deglaze the skillet with broth, wine, and minced garlic, scraping the bits from the pan and bringing it to a boil.
8. Lower the heat and let it simmer for 2 minutes to enhance flavor.
9. Stir in the mustard, then pour this mixture over the pork in the slow cooker.
10. Add potatoes and carrots on top of the pork, seasoning with salt and pepper. Optionally add fresh herbs.
11. Cover the slow cooker and cook on low for 8-10 hours until the pork easily pulls apart and the veggies are tender.
12. Transfer around 1 ½ cups of the cooking liquid into a saucepan.
13. Mix 1 tablespoon of water with 1 ½ tablespoons of cornstarch in a small dish until smooth.
14. Slowly mix the cornstarch slurry into the saucepan.
15. Bring to a boil over medium-high heat, then reduce heat to maintain a simmer, whisking until thickened (approximately 2-3 minutes).
16. Season gravy with salt and pepper, then serve it over the pork and vegetables.

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Notes

For better flavor, try marinating the pork in the seasoning overnight before cooking.
If using larger potatoes, ensure they are cut in half for even cooking.
For a thicker gravy, increase the amount of cornstarch.

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Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 3g
• Sodium: 820mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 100mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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