I combine budget-friendly pork shoulder roast with my favorite pantry seasonings to make pork roast in the crock pot! My dump-and-cook recipe couldn’t be easier, and it comes out juicy and tender with little to no effort!
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My Easy Recipe for Crock Pot Pork Roast
Pork roast in the crock pot is one of those meals that reminds me so much of my mom and family dinners at home.
She would often make it for our Sunday suppers. My family tried to eat dinner together pretty much every night, but between sports and after-school activities, it wasn’t always possible. But Sundays? Sundays were pretty much required, and my Mom always whipped up something extra special.
Now that I have my own family, when I have my own Sunday suppers, it’s my turn to make that old fashioned roast! Good thing I can rely on my trusty crock pot and only about 10 minutes of prep. Along with a handful of simple ingredients, that’s all that’s needed to make pork roast in the crock pot.
It’s lazy-day friendly and delicious! And safe to say, my husband Ben and kids love it just as much as I did when I was little.
Looking for more slow cooker recipes? I’ve got you covered with my pulled pork crock pot recipe, crock pot cubed beef, sirloin tip roast crock pot, and slow cooker ranch pork chops.
Pork Roast Slow Cooker Ingredients
- Boneless pork shoulder roast – Also called pork butt roast, this cut of meat is full of tough muscle fibers and connective tissue that break down and turn tender when slow cooked. Pork loin could also be used, but I don’t cook it as long because it’s leaner.
- Smoked paprika – For a subtle smoky flavor, no smoking required! I love smoked paprika here, but regular could also be used.
- Garlic and onion powder – Both provide depth and flavor to the pork while it cooks. When I feel up for a little slicing and dicing, I use fresh onion and garlic and simply add them to the bottom of the crock instead.
- Kosher salt – Enhances the flavors of the other ingredients and helps tenderize the meat. Use less if regular table salt is the only option.
- Black pepper – I like freshly ground best.
- Brown sugar – A touch of sweetness to balance out all of the savoriness. I’ve also used honey or maple syrup here too.
- Chicken stock – To keep the meat from drying out and to catch all of the yummy drippings. Beef broth or vegetable stock work too.
How to Cook a Pork Roast in a Crock Pot
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Pat the pork dry with paper towels so the seasoning mix sticks better. Next, add it to the bottom of the crock pot.
STEP TWO: Mix the salt, smoked paprika, black pepper, garlic powder, onion powder, and brown sugar in a small bowl, then sprinkle it evenly all over the pork.
STEP THREE: Pour the chicken stock around the pork to avoid rinsing off all of the seasoning, cover, and cook on Low for 5-6 hours or on High for 3.5-4 hours.
STEP FOUR: Use an instant-read thermometer to check if the internal temperature has reached a minimum of 180-185 degrees F.
STEP FIVE: When it’s ready, remove the pork from the slow cooker and let it rest on a cutting board for about 10 minutes. Slice, serve, and enjoy!
Tips for the Best Pork Shoulder Roast in the Crock Pot
- For an even deeper flavor, I often sear the roast before slow cooking it. A few minutes on each side in a skillet over medium-high heat does the trick.
- Once the crock is covered, don’t touch it. I’m so guilty of this, so I always have to remind myself: every time I take a peek, I add 15-20 minutes to my cooking time!
- I’m often asked how long to cook pork roast in a crock pot. I let it go until it reaches an internal temperature of 180-185 degrees F because it’s ideal for slicing against the grain.
- Remember to rest the meat for 10 minutes before slicing it — it allows the juices to redistribute.
- The cooking liquid makes for a delicious sauce! I usually strain it, add a bit to the pork, and refrigerate the rest for freshening up leftovers.
Crock Pot Pork Roast Variations and Substitutions
- Try bone-in pork shoulder instead of boneless. The bone adds more flavor! It will need longer to cook (30-45 minutes per pound), but it would work really well in this recipe.
- For an extra crispy exterior, pop the cooked roast under the broiler! My husband is obsessed with a little crunch, so I do this almost every time I make slow cooker pork. I add a little olive oil or glaze and broil for 3-5 minutes, and it comes out perfect!
- Make it a one crock meal and add some veggies to cook alongside the pork. Carrots, potatoes, and parsnips are ideal as they can withstand the long cooking time. Be sure to place them around the roast, not under it, so the meat still sits on the bottom of the pot.
- Swap half of the chicken stock for apple cider or unsweetened apple juice. The subtle fruity flavor pairs so well with the pork — this one is especially good in the fall.
What to Serve with Pork Roast in the Slow Cooker
Pork roast is quite a versatile main! It tastes great with a variety of vegetables like the ones listed above, or with some heartier sides. In my house, I usually serve it with garlic cheese bread and frog eye salad, plus my easy biscuit recipe to sop up all of the yummy drippings!
Pork Roast in the Crock Pot FAQs
What should I look for when buying pork shoulder at the supermarket?
When doing my shopping for this recipe, I look for pork shoulder that’s well-marbled with fat, firm to the touch, and around 3-4 pounds. Something I always skip are packages full of way too much liquid — it’s a sign the meat is old!
Do I need to sear my pork roast before putting it in the slow cooker?
It’s not mandatory, but I definitely suggest it! Searing will add extra flavor and create a caramelized crust that’s incredibly delicious. I always sear when I have the time.
How do I know when my slow cooker pork roast is done?
Pork roast is perfectly cooked and ideal for slicing against the grain when it reaches an internal temperature of 180-185 degrees F. Use an instant-read thermometer to double-check!
What should I do with leftovers?
Leftovers will keep for up to 4 days in an airtight container in the refrigerator or in the freezer for up to 2-3 months. I love them warmed up with some leftover sauce or in a sandwich with plenty of mayo, and I’ve also been known to sneak a few bites here and there straight from the fridge.
More Easy Pork Recipes
- Pork tenderloin in the oven
- Brown sugar pork chops
- Smothered pork chops recipe
- Pork chop casserole
- Air fryer pork chops
Easy Pork Roast in the Crock Pot
Equipment
Ingredients
- 3.5 lbs boneless pork shoulder roast pork butt roast is also a great option
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- ½ to 1 cup chicken stock I used 1 cup, but ½ cup works well for less sauce
Instructions
- Place the pork shoulder into the bottom of the crock pot.
- In a small bowl, mix together the salt, smoked paprika, black pepper, garlic powder, onion powder, and brown sugar. Sprinkle the seasoning evenly over all sides of the pork, pressing it in gently.
- Pour the chicken stock around the pork (not directly over it) to avoid rinsing off the seasoning.
- Cover the slow cooker with the lid and cook on low heat for 5–6 hours or a cooking time of 3.5–4 hours on HIGH.
- The pork should reach an internal temperature of 180–185°F for the best slicing texture.
- Remove the pork from the slow cooker and let it rest for 10 minutes on a cutting board. This helps retain its juices when slicing. Slice it into even portions and serve as a complete meal with mashed potatoes.
Notes
- For an even deeper flavor, sear the roast before slow cooking it. A few minutes on each side in a skillet over medium-high heat does the trick.
- Once the crock is covered, don’t touch it!Â
- Remember to rest the meat for 10 minutes before slicing it.
- The cooking liquid makes for a delicious sauce! I usually strain it, add a bit to the pork, and refrigerate the rest for freshening up leftovers.
- Leftovers will keep for up to 4 days in an airtight container in the refrigerator or in the freezer for up to 2-3 months. I love them warmed up with some leftover sauce or in a sandwich with plenty of mayo.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
