How to Make a Pork Roast in a Crock Pot

Co-authored by Jessica Gibson

Last Updated: June 18, 2022 References Tested

Cooking pork roast in the slow cooker is one of the best ways to guarantee a tender roast. Use a lean pork loin to make a classic roast that cooks with root vegetables, such as potatoes, carrots, and onions. If you'd like to make smoky pulled pork from the roast, cook a pork shoulder until you can shred it. Then warm it with barbecue sauce. You can also make a sweet and savory pork roast by cooking a loin with apples, onions, and cinnamon.

Ingredients

Pork Roast with Root Vegetables

1 ¹⁄₂ to 2 lb (0.68 to 0.91 kg) boneless pork loin
1 ¹⁄₂ to 2 pounds (0.68 to 0.91 kg) of small red potatoes
1 pound (450 g) of carrots
1 large red onion, peeled
1/2 teaspoon (2.5 g) of garlic salt
1 tablespoon (3 g) of Italian seasoning
1 cup (240 ml) of chicken broth

Makes 6 servings

Barbecued Pork Shoulder

3 lb (1.4 kg) boneless pork shoulder
1 onion, chopped
¹⁄₂ cup (120 ml) of low-sodium chicken broth or water
2 cups (576 g) of barbecue sauce
2 tablespoons (31 g) of mustard
2 tablespoons (42 g) of honey
1 tablespoon (15 ml) of soy sauce
Salt and pepper, to taste

Makes 6 servings

Roast Pork Loin with Apples

4 lb (1.8 kg) pork loin (not tenderloin)
1/2 teaspoon (2.5 g) of salt
1/4 teaspoon (0.5 g) of coarse ground pepper
1 teaspoon (2 g) of ground cinnamon
4 granny smith apples
2 sweet onions, sliced
1/4 cup (85 g) of honey

Makes 10 servings

Method 1

Method 1 of 3:

Pork Roast with Root Vegetables

1
Place the pork loin in the slow cooker and put Italian seasoning on it. Set a 1 ¹⁄₂ to 2 lb (0.68 to 0.91 kg) boneless pork loin in the cooker and sprinkle 1 tablespoon (3 g) of Italian seasoning evenly over the roast.^{[1]
X
Research source}
2
Cut the red potatoes and arrange them around the roast. Put 1 ¹⁄₂ to 2 pounds (0.68 to 0.91 kg) of small red potatoes on a cutting board and use a sharp knife to cut each potato into 4 equal-sized pieces. If the potatoes are very large, you may need to cut them into pieces that are about 2 inches (5.1 cm) in size.^{[2]
X
Research source}
- If you can't find small red potatoes, substitute fingerling potatoes or new potatoes.
Advertisement
3
Add carrots and a red onion. Cut 1 pound (450 g) of carrots into 2 in (5.1 cm) chunks and cut a red onion into 8 large wedges. Scatter the carrot pieces and onion wedges around the roast in the slow cooker.^{[3]
X
Research source}

Variation
Use your favorite root vegetables instead of carrots and onion. For example, substitute rutabagas, beets, parsnips, and leeks.
4
Put garlic salt and chicken broth into the slow cooker. Sprinkle 1/2 teaspoon (2.5 g) of garlic salt over the roast and vegetables. Then pour in 1 cup (240 ml) of chicken broth. The broth will keep the lean pork loin moist as it roasts.^{[4]
X
Research source}
5
Cover and slow cook the roast for 4 to 8 hours. If you'd like to roast the pork on low heat, cook it for up to 8 hours. To roast the pork faster, turn the slow cooker to high and check it after 4 hours. The meat should be tender when you insert a fork into the center.^{[5]
X
Research source}
6
Slice the roast and serve it with the vegetables. Turn off the slow cooker and carefully remove the roast. Set it on a cutting board and cut the meat into ¹⁄₂ inch (1.3 cm) thick slices. Transfer the cooked vegetables to a serving platter and enjoy the meal with dinner rolls.^{[6]
X
Research source}
- Store the leftovers in an airtight container. Refrigerate them for up to 3 or 4 days.

Method 2

Method 2 of 3:

Barbecued Pork Shoulder

1
Trim the fat from a pork shoulder. Set a 3 lb (1.4 kg) boneless pork shoulder roast on a cutting board. Then take a sharp knife and trim off any visible fat from the sides of the roast.^{[7]
X
Research source}
- Since pork shoulder is a well-marbled piece of meat, it will still have several veins of fat running through it. This is great for the flavor of the barbecued roast.
2
Put a chopped onion, roast, and broth into the slow cooker. Chop 1 onion into 1 inch (2.5 cm) pieces and scatter them in the bottom of a slow cooker. Put the pork shoulder roast directly onto the chopped onion and pour ¹⁄₂ cup (120 ml) of low-sodium chicken broth or water on top.^{[8]
X
Research source}
3
Cover and cook the roast on low for 6 to 8 hours. The meat should be tender if you insert a fork into the thickest part of the roast and you should be able to shred the meat a little if you drag the fork tines across the meat.^{[9]
X
Research source}
- If the roast isn't tender enough, cook it for another 30 minutes and check it again.
4
Cool the meat and shred it into bite-sized pieces. Turn off the slow cooker and transfer the roast to a rimmed baking sheet. Set it aside to cool for at least 20 minutes or until it's cool enough to handle without burning yourself. Then use 2 forks to pull large chunks of meat apart. Keep pulling so the meat shreds and discard any fat as you go.^{[10]
X
Research source}
- If it feels awkward to shred with the forks, you can use your clean hands instead.
5
Skim off the fat from the liquid in the slow cooker. Carefully pour all of the liquid from the slow cooker into a fat separator. If you don't have a fat separator that strains the liquid, pour it through a fine mesh strainer into a measuring jug. Then pour off the fat that floats to the top of the separator or jug.^{[11]
X
Research source}

Variation
While pork shoulder is recommended because it becomes tender and flavorful, you could substitute lean pork loin. Keep in mind that leaner roasts will have a tendency to dry out, so ensure that you don't overcook them.
6
Put the pork into the slow cooker with the remaining ingredients. Scoop the shredded pork roast back into the empty crock pot and stir in 2 cups (576 g) of barbecue sauce, 2 tablespoons (31 g) of mustard, 2 tablespoons (42 g) of honey, and 1 tablespoon (15 ml) of soy sauce. If the barbecued pork looks too thick, you can stir in some of the liquid that you strained out of the slow cooker.^{[12]
X
Research source}
- Taste the barbecued pork and add salt or pepper according to your taste.
7
Slow cook the barbecued pork for 1 hour on low. Put the lid on the slow cooker and cook the meat on low so the pork heats back up. This also gives the flavors a chance to develop, so if you have time, you could slow cook the meat for up to 3 hours.^{[13]
X
Research source}
8
Serve the barbecued pork. If you'd like to make sandwiches, toast hamburger buns and set them out with the barbecued pork. You can also serve barbecued beans, corn on the cob, or coleslaw with the meal.^{[14]
X
Research source}
- Refrigerate leftover pork in an airtight container for up to 3 or 4 days.

Method 3

Method 3 of 3:

Roast Pork Loin with Apples

1
Cut 12 slits 3 inches (7.6 cm) deep into the pork loin. Place a 4 lb (1.8 kg) pork loin on a cutting board and use a sharp knife to make about 12 slits across the length of the loin. Make the slits deep enough to hold apple slices.^{[15]
X
Research source}
- This recipe works best with pork loin since pork shoulder will be too marbled to cut into easily.
2
Rub salt, pepper, and cinnamon over the loin. Sprinkle 1/2 teaspoon (2.5 g) of salt, 1/4 teaspoon (0.5 g) of coarse ground pepper, and 1 teaspoon (2 g) of ground cinnamon evenly over the pork. Then use your hands to gently rub the spices into the meat.^{[16]
X
Research source}

Variation
Use 1/2 teaspoon (1 g) of dried sage and 1/2 teaspoon (1 g) of ground rosemary instead of the cinnamon if you'd like a more savory flavor.
3
Slice 4 apples and insert the slices into the slits of the pork. Remove the cores from 4 granny smith apples. Cut each 1 into ¹⁄₂ inch (1.3 cm) thick slices and push 1 slice into each of the slits you cut across the pork. Keep in mind that you won't need to fit all of the apple slices into the slits.^{[17]
X
Research source}
- If you don't have granny smith apples, use any tart apple you have, such as Braeburn, Cortland, or McIntosh apples.
4
Put the rest of the apple slices with onions into the slow cooker. Scatter the remaining apple slices across the bottom of a slow cooker. Then cut 2 sweet onions into ¹⁄₂ inch (1.3 cm) slices and place them in the slow cooker.^{[18]
X
Research source}
- If you don't want to use onions, substitute 3 to 4 Yukon gold potatoes. Chop them into 2 inches (5.1 cm) pieces and put them in the slow cooker with the apple slices.
5
Set the pork loin in the crock pot and spoon the honey over it. The pork should sit on the apple and onion slices. Then drizzle 1/4 cup (85 g) of honey over the meat. Keeping the pork raised up on the apples and onions will prevent it from boiling in the juices.^{[19]
X
Research source}
- To add a slightly smoky flavor, cover the top of the loin with strips of bacon that you've cooked halfway. They'll finish cooking as the pork roasts.
6
Cover and cook the pork roast on low for 5 hours. The pork should become tender enough that it shreds a little when you drag the tines of a fork over it. If it's not tender enough, slow cook the roast for 30 minutes and check it again.^{[20]
X
Research source}
7
Slice the pork roast and serve it with the apples and onions. Turn off the slow cooker and carefully lift the roast out of it. Place the roast on a cutting board and cut it into slices. Transfer the slices to serving plates and spoon some of the cooked apples and onions over the meat.^{[21]
X
Research source}
- Refrigerate the leftover pork loin in an airtight container for up to 3 or 4 days.