This crock pot pork roast recipe makes the best juicy, fall apart tender pork! It slow cooks with potatoes and carrots for an easy dinner the whole family will love.
This crock pot pork roast recipe is similar to my classic Slow Cooker Pot Roast, only it’s made with pork instead of beef. It’s just the kind of dinner I crave on a chilly day: hearty and comforting, and my kitchen smells amazing all day long as it cooks.
Slow cooking a pork roast makes the most juicy, fall-apart tender meat. I use a simple mix of seasonings and brown the pork on the stove to build incredible flavor before the crock pot does the rest. We serve it with the juices from the crockpot to make it extra moist and flavorful. We’re loving this recipe for its flavor, ease and convenience – it’s the perfect make ahead meal for busy evenings!
What Cut of Pork is Best for this Slow Cooker Recipe?
I like to use a boneless pork shoulder roast in this recipe. You can also use a boneless pork butt, sometimes called a Boston butt. These cuts have a lot of marbling and connective tissue that break down during slow cooking, giving you tender meat that shreds easily. They’re also very forgiving and hard to overcook.
How to Cook a Pork Roast in a Crock Pot
- Mix together the seasonings: paprika, garlic powder, onion powder, salt and pepper. Rub the seasoning mixture over all sides of the pork roast. Then heat some olive oil in a skillet on the stove and add the seasoned pork to the pan. Sear it until it’s browned on all sides, then put it in the slow cooker. Add the carrots and potatoes around the meat in the slow cooker.
- Add the onion to the pan and cook until it’s softened, then add the garlic and flour and cook for 30 seconds. Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits. Pour the contents of the skillet into the slow cooker, using a spatula to scrape it all into the crockpot.
- Cover and cook on low for 7-9 hours, until the meat shreds easily with a fork and the vegetables are tender. Remove the pork to a clean bowl and shred the meat with two forks, discarding extra fat. Season to taste with more salt and pepper, if needed, then serve it with the potatoes, carrots and a drizzle of the juices from the slow cooker.
Tips for the Best Fall-Apart Tender Crock Pot Pork Roast
- Don’t skip the step of browning the meat in a skillet before slow cooking. This step adds so much flavor!
- Cook it low and slow to give the connective tissue in the meat time to break down. This recipe is best cooked on the slow cooker’s low setting for 7-9 hours.
- Serve it with the juices from the crockpot for moisture and flavor.
What to Serve with Pork Roast
This slow cooker pork roast is a hearty meal as is, since carrots and potatoes cook right along with the pork in the crockpot. You don’t need much to round out the meal, and I usually make one of these easy side dishes:
- A simple Green Salad, Kale Salad, or this fall-inspired Arugula Salad with pear.
- My Homemade Biscuits are flaky and buttery – a real treat with any meal!
- Or keep it extra simple and slice up a loaf of sourdough bread to soak up the extra juices.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Crock Pot Pork Roast Recipe
Ingredients
- 3 pound boneless pork shoulder roast, or boneless pork butt
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium chicken broth
- 6 medium carrots, cut into 1-inch pieces
- 1 ½ pounds whole baby potatoes
Instructions
- Combine the paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub the seasonings over all sides of the pork shoulder.1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 3 pound boneless pork shoulder roast
- Heat the olive oil in a large pan on the stove over medium-high heat. When the pan is hot, add the pork and sear on all sides until browned, about 3-4 minutes per side. Transfer roast to the slow cooker.1 tablespoon olive oil
- Reduce the heat under the pan to medium. Add the onion to the pan and cook, stirring, for 3 minutes. Add the garlic and flour to the pan and cook, stirring, for 30 seconds.1 large yellow onion, 4 cloves garlic, 3 tablespoons all-purpose flour
- Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits, about 2 minutes. Remove from the heat.1 ½ cups low sodium chicken broth
- Add the carrots and potatoes around the meat in the slow cooker. Pour the contents of the pan into the slow cooker, using a spatula to scrape it all into the crockpot.6 medium carrots, 1 ½ pounds whole baby potatoes
- Cover and cook on low for 7-9 hours, until the meat shreds easily with a fork and the vegetables are tender.
- Remove the pork to a clean bowl and shred the meat with two forks, discarding extra fat. Season to taste with more salt and pepper, if needed, then serve with the potatoes, carrots and a drizzle of the juices from the slow cooker.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To Make it Gluten-Free: Omit the flour from the recipe. The sauce will be thinner, but still very good. As it, it’s not a very thick gravy, more like juices to moisten the roast.
