Savor the aroma of tender, slow-cooked pork roast filling your kitchen—it’s the ultimate comfort food for busy weeknights or cozy gatherings. With 23 mouthwatering recipes, from classic herb-crusted roasts to bold international twists, your slow cooker becomes the secret to effortless, savory dinners. Get ready to transform simple ingredients into unforgettable meals that’ll have everyone asking for seconds!
Classic Slow Cooker Pork Roast with Herbs
Revered for its ability to transform a humble cut into a succulent centerpiece, the slow cooker pork roast is a testament to the magic of low-and-slow cooking. This classic preparation, perfumed with a bouquet of fresh herbs, yields impossibly tender meat that falls apart at the touch of a fork, making it an effortless yet elegant choice for any gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3 to 4 pound) boneless pork shoulder roast
– 2 tablespoons olive oil, or any neutral oil
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 4 cloves garlic, minced
– 1 large yellow onion, thinly sliced
– 1 cup low-sodium chicken broth
– 3 sprigs fresh rosemary
– 4 sprigs fresh thyme
– 2 sprigs fresh sage
Instructions
1. Pat the 3 to 4 pound boneless pork shoulder roast completely dry with paper towels.
2. Rub the roast all over with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the seasoned roast on all sides until deeply browned, about 3 to 4 minutes per side.
5. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
6. Add 1 large thinly sliced yellow onion and 4 minced garlic cloves to the same skillet.
7. Cook the onion and garlic over medium heat, stirring frequently, until softened and fragrant, about 3 minutes.
8. Pour 1 cup of low-sodium chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
9. Pour the entire contents of the skillet over the pork roast in the slow cooker.
10. Place 3 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 2 sprigs of fresh sage on top of and around the roast.
11. Cover the slow cooker and cook on the LOW setting for 8 hours.
12. After 8 hours, carefully transfer the roast to a cutting board or platter and let it rest for 15 minutes.
13. While the roast rests, use a fat separator or a spoon to skim excess fat from the cooking liquid in the slow cooker.
14. Shred the pork roast using two forks, discarding any large pieces of fat or herb stems.
15. Return the shredded pork to the slow cooker and toss gently with the skimmed cooking juices.
Hearty and aromatic, the finished roast boasts a melt-in-your-mouth texture and a deeply savory flavor, beautifully infused with the earthy notes of rosemary, thyme, and sage. For a creative presentation, serve the shredded pork over creamy polenta or pile it high on toasted brioche buns with a crisp apple slaw.
Honey Garlic Slow Cooker Pork Roast
Honey Garlic Slow Cooker Pork Roast emerges as the quintessential centerpiece for any gathering, effortlessly melding sweet, savory, and aromatic notes into a tender, succulent masterpiece. This dish transforms a humble pork shoulder into a show-stopping feast with minimal hands-on effort, allowing the slow cooker to work its magic while you attend to other preparations. Its rich, glossy glaze and fall-apart texture promise to become a cherished staple in your culinary repertoire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3-4 lb boneless pork shoulder roast
– 1/2 cup honey
– 1/3 cup low-sodium soy sauce
– 1/4 cup ketchup
– 6 cloves garlic, minced
– 1 tbsp olive oil, or any neutral oil
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes, optional for a subtle kick
– 2 tbsp cornstarch mixed with 2 tbsp cold water, for thickening
– Fresh parsley, chopped, for garnish
Instructions
1. Pat the 3-4 lb boneless pork shoulder roast completely dry with paper towels to ensure a better sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until golden brown, approximately 3-4 minutes per side, to lock in juices and enhance flavor.
4. Transfer the seared pork roast to the insert of a 6-quart slow cooker.
5. In a medium bowl, whisk together 1/2 cup honey, 1/3 cup low-sodium soy sauce, 1/4 cup ketchup, 6 cloves minced garlic, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes until fully combined.
6. Pour the honey-garlic sauce evenly over the pork roast in the slow cooker, coating it thoroughly.
7. Cover the slow cooker with its lid and cook on LOW for 8 hours, until the pork is fork-tender and easily shreds.
8. Carefully remove the pork roast from the slow cooker and place it on a cutting board, tenting it loosely with foil to rest.
9. Pour the remaining cooking liquid from the slow cooker into a small saucepan, skimming off any excess fat if desired.
10. Bring the liquid to a simmer over medium heat, then whisk in the 2 tbsp cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) until fully incorporated.
11. Cook the sauce, stirring constantly, for 2-3 minutes until thickened to a glossy, gravy-like consistency.
12. Shred the rested pork roast using two forks, discarding any large fat pockets.
13. Toss the shredded pork with the thickened honey-garlic sauce until evenly coated.
14. Garnish with freshly chopped parsley before serving.
Unbelievably tender, the pork shreds effortlessly with a fork, each strand soaked in a sticky, savory-sweet glaze that caramelizes beautifully. Serve it piled high on soft brioche buns for sliders, or alongside creamy mashed potatoes and roasted vegetables for a comforting family dinner that feels both rustic and refined.
Maple Balsamic Slow Cooked Pork Roast
Luxuriously tender and infused with the sophisticated interplay of sweet maple and tangy balsamic, this slow-cooked pork roast transforms a humble cut into a centerpiece worthy of any elegant gathering. The magic of the slow cooker does the heavy lifting, melding flavors over hours until the meat is impossibly succulent and the glaze is rich and glossy. It’s the ultimate recipe for achieving restaurant-quality depth with effortless, hands-off preparation.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 (3 to 4 pound) boneless pork shoulder roast
– 2 tablespoons olive oil, or any neutral oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup pure maple syrup
– 1/3 cup balsamic vinegar
– 3 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 1/2 teaspoon crushed red pepper flakes, optional for a subtle heat
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the pork roast completely dry with paper towels to ensure a good sear.
2. Season the roast on all sides evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned pork roast in the hot skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms.
5. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
6. In a medium bowl, whisk together the maple syrup, balsamic vinegar, minced garlic, Dijon mustard, dried thyme, and red pepper flakes (if using) until fully combined.
7. Pour the maple-balsamic mixture evenly over the pork roast in the slow cooker.
8. Cover the slow cooker with its lid and cook on the LOW setting for 8 hours, until the pork is fork-tender and easily shreds.
9. Using tongs, carefully transfer the cooked pork roast to a cutting board or large platter and tent loosely with foil to keep warm.
10. Pour all the cooking liquid from the slow cooker insert into a medium saucepan and bring to a simmer over medium heat.
11. In a small bowl, create a slurry by whisking the cornstarch and cold water together until completely smooth with no lumps.
12. While whisking constantly, slowly drizzle the cornstarch slurry into the simmering cooking liquid.
13. Continue to cook, whisking frequently, for 3-5 minutes until the sauce has thickened to a glossy, gravy-like consistency.
14. Using two forks, shred the warm pork roast into bite-sized pieces, discarding any large pieces of fat.
15. Return the shredded pork to the slow cooker insert or a large serving bowl.
16. Pour the thickened maple-balsamic glaze over the shredded pork and toss gently to coat every piece evenly.
Melt-in-your-mouth tender, the pork boasts a perfect balance of savory richness, subtle sweetness, and a gentle acidic note from the reduced glaze. For a stunning presentation, serve it over creamy polenta or soft mashed potatoes to soak up every drop of the luxurious sauce, or pile it high on toasted brioche buns for an elevated sandwich experience.
Slow Cooker Apple Cider Pork Roast
Nestled in the heart of autumn’s bounty, this slow-cooked masterpiece transforms a humble pork roast into a succulent, cider-infused centerpiece. The gentle, all-day simmer coaxes out profound flavors, melding sweet-tart apples with savory herbs and tender meat. It’s the effortless elegance your fall table has been craving.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3 to 4 pound) boneless pork shoulder roast
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 medium yellow onions, thinly sliced
– 3 cloves garlic, minced
– 2 cups apple cider (not apple juice, for deeper flavor)
– 1/2 cup low-sodium chicken broth
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 2 medium apples (such as Honeycrisp or Granny Smith), cored and cut into 1-inch wedges
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry, optional)
Instructions
1. Pat the 3 to 4 pound boneless pork shoulder roast completely dry with paper towels.
2. Season the roast all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned pork roast on all sides until deeply browned, about 4 to 5 minutes per side.
5. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
6. In the same skillet, reduce heat to medium and add the 2 thinly sliced yellow onions.
7. Cook the onions, stirring occasionally, until softened and lightly golden, about 8 minutes.
8. Add the 3 minced garlic cloves to the skillet and cook until fragrant, about 1 minute.
9. Pour the 2 cups apple cider and 1/2 cup low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom.
10. Bring the liquid to a simmer, then carefully pour it over the pork roast in the slow cooker.
11. Tuck the 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and the 2 apples cut into 1-inch wedges around the roast.
12. Cover the slow cooker and cook on LOW heat for 8 hours.
13. After 8 hours, carefully transfer the pork roast to a cutting board and tent loosely with foil.
14. If desired, pour the cooking liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
15. Whisk in the optional slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until the sauce thickens, about 3 to 5 minutes.
16. Shred the pork roast using two forks or slice it against the grain.
17. Serve the pork with the cooked apples, onions, and the thickened sauce, if prepared.
Just as the roast finishes, the pork will be fork-tender, effortlessly pulling apart into juicy strands infused with the cider’s gentle sweetness. The apples soften into a compote-like texture, offering a bright counterpoint to the rich, savory meat. For a stunning presentation, arrange the shredded pork over creamy polenta or mashed potatoes, drizzling the glossy pan sauce generously over the top.
Spicy Slow Cooker Chipotle Pork Roast
Nestled in the heart of winter’s embrace, this Spicy Slow Cooker Chipotle Pork Roast offers a deeply satisfying, hands-off approach to a meal that warms from the inside out. The slow, gentle cooking coaxes the pork into a state of sublime tenderness, while a robust blend of smoky chipotle and aromatic spices builds layers of complex, comforting flavor. It is the perfect centerpiece for a gathering or a rewarding weeknight feast with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs boneless pork shoulder roast
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2-3 chipotle peppers in adobo sauce, minced (adjust for heat preference)
– 1 tbsp adobo sauce from the can
– 1 cup low-sodium chicken broth
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Pat the 3 lbs boneless pork shoulder roast completely dry with paper towels; this step is crucial for achieving a good sear.
2. Season the pork roast evenly on all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned pork roast in the hot skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms on all surfaces.
5. Transfer the seared pork roast to the insert of a 6-quart or larger slow cooker.
6. In the same skillet, reduce the heat to medium and add the thinly sliced large yellow onion.
7. Cook the onion for 5-7 minutes, stirring occasionally, until softened and beginning to turn translucent.
8. Add the 4 cloves of minced garlic to the skillet and cook for 1 minute, just until fragrant, to prevent burning.
9. Stir in the minced 2-3 chipotle peppers, 1 tbsp adobo sauce, 1 tbsp ground cumin, and 1 tsp dried oregano into the onion mixture, cooking for 30 seconds to toast the spices.
10. Pour in the 1 cup low-sodium chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits (fond), which adds tremendous flavor.
11. Carefully pour the entire skillet contents over the pork roast in the slow cooker insert.
12. Cover the slow cooker with its lid and cook on the LOW setting for 8 hours; the pork is done when it shreds easily with two forks.
13. Using two forks, carefully shred the pork directly in the slow cooker, mixing it with the cooking juices.
14. Stir the 1/4 cup fresh lime juice into the shredded pork and let it rest, covered, for 10 minutes to allow the flavors to meld.
15. Garnish the finished pork with 1/4 cup chopped fresh cilantro just before serving.
Fork-tender and luxuriously juicy, the pork absorbs the smoky, subtly sweet heat of the chipotle, balanced by the bright acidity of lime. Serve it piled high on warm corn tortillas with a crisp cabbage slaw, or spoon it over a bed of creamy cilantro-lime rice for a complete, restaurant-worthy meal that belies its simple preparation.
Slow Cooker Cranberry Pork Roast
Crafted for effortless elegance, this slow cooker cranberry pork roast transforms humble ingredients into a festive centerpiece, where tart cranberries meld with savory herbs to create a rich, aromatic sauce that tenderly braises the meat to perfection. As the aroma fills your kitchen, it promises a comforting meal that feels both special and simple, ideal for holiday gatherings or cozy weeknight dinners. The result is a dish that balances sweet and savory notes with a touch of seasonal flair, making it a versatile addition to any table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 pounds pork shoulder roast, trimmed of excess fat
– 1 tablespoon olive oil, or any neutral oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper, freshly ground
– 1 cup fresh cranberries, rinsed and patted dry
– 1/2 cup orange juice, freshly squeezed for best flavor
– 1/4 cup brown sugar, packed
– 2 tablespoons Dijon mustard
– 1 tablespoon fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1 medium yellow onion, thinly sliced
Instructions
1. Pat the pork shoulder roast dry with paper towels to ensure a good sear, then season it evenly on all sides with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes, then sear the pork roast for 3-4 minutes per side until a golden-brown crust forms.
3. Transfer the seared pork roast to the slow cooker insert, placing it fat-side up for optimal rendering during cooking.
4. In the same skillet, reduce the heat to medium and add the thinly sliced yellow onion, cooking for 5 minutes until softened and lightly caramelized.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
6. Add the fresh cranberries, orange juice, brown sugar, Dijon mustard, and chopped rosemary to the skillet, stirring to combine and scraping up any browned bits from the bottom.
7. Pour the cranberry mixture over the pork roast in the slow cooker, ensuring it coats the meat evenly.
8. Cover the slow cooker with its lid and cook on low heat for 8 hours, until the pork is fork-tender and easily shreds with a fork.
9. Carefully remove the pork roast from the slow cooker and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
10. While the pork rests, use a spoon to skim any excess fat from the surface of the sauce in the slow cooker, then transfer the sauce to a saucepan.
11. Bring the sauce to a simmer over medium heat and cook for 5-10 minutes until slightly thickened, stirring occasionally.
12. Shred the pork roast using two forks, discarding any large pieces of fat, then return the shredded pork to the slow cooker and toss with the thickened sauce.
Lusciously tender, the pork falls apart at the touch, enveloped in a glossy, ruby-hued sauce that bursts with the bright tang of cranberries and the earthy warmth of rosemary. Serve it over creamy mashed potatoes or fluffy rice to soak up every drop, or for a festive twist, pair it with roasted Brussels sprouts and a sprinkle of toasted pecans for added crunch.
Garlic Rosemary Slow Cooker Pork Roast
Unveiling the ultimate comfort food for effortless entertaining, this Garlic Rosemary Slow Cooker Pork Roast transforms humble ingredients into a succulent centerpiece. With minimal hands-on preparation, the slow cooker works its magic, filling your home with the aromatic promise of garlic and rosemary while tenderizing the pork to perfection. It’s an elegant solution for busy days, yielding a dish that feels both rustic and refined.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3-4 lb boneless pork shoulder roast
– 1 tbsp olive oil, or any neutral oil
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 8 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 cup low-sodium chicken broth
– 1 lb baby potatoes, halved if large
– 4 large carrots, peeled and cut into 2-inch pieces
– 1 yellow onion, sliced into wedges
Instructions
1. Pat the 3-4 lb boneless pork shoulder roast completely dry with paper towels to ensure a better sear.
2. Season the roast all over with 1 tbsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast on all sides until deeply browned, approximately 3-4 minutes per side, to develop rich flavor.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. In the same skillet, reduce heat to medium and add the 8 cloves minced garlic and 2 tbsp chopped rosemary, cooking for 1 minute until fragrant to bloom the herbs.
7. Pour 1 cup low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom, then pour this mixture over the pork in the slow cooker.
8. Arrange 1 lb baby potatoes, 4 large carrots cut into pieces, and 1 yellow onion sliced into wedges around the pork in the slow cooker.
9. Cover and cook on low heat for 8 hours until the pork is fork-tender and easily shreds.
10. Carefully transfer the pork roast to a cutting board and let it rest for 10 minutes before slicing or shredding.
11. Use a slotted spoon to remove the vegetables from the slow cooker and arrange them on a serving platter.
12. For a thicker sauce, skim excess fat from the cooking liquid and simmer it in a saucepan over medium heat for 10-15 minutes until reduced by half.
13. Serve the sliced or shredded pork with the vegetables and drizzled with the reduced sauce.
What emerges is a marvelously tender pork roast, infused with the earthy notes of rosemary and the sweet pungency of garlic, falling apart at the slightest touch. The vegetables, having simmered in the savory juices, become meltingly soft and deeply flavorful. For a creative twist, shred the pork and pile it onto toasted brioche buns with a dollop of garlic aioli, or serve it over creamy polenta to soak up every last drop of the rich, aromatic sauce.
Slow Cooker Pineapple Glazed Pork Roast
Glistening with a sweet-tart pineapple glaze that caramelizes beautifully, this slow cooker pork roast transforms humble ingredients into an elegant centerpiece. The magic happens as the pork slowly braises to fork-tender perfection, infusing every bite with a complex, savory-sweet flavor profile that is both comforting and sophisticated.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 (3 to 4 pound) boneless pork shoulder roast
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 1 tablespoon olive oil, or any neutral oil
– 1 (20-ounce) can crushed pineapple in juice, undrained
– 1/2 cup packed light brown sugar
– 1/4 cup soy sauce
– 1/4 cup apple cider vinegar
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 1/4 cup thinly sliced green onions, for garnish
Instructions
1. Pat the pork roast completely dry with paper towels to ensure a good sear.
2. Season the pork roast evenly on all sides with the kosher salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the seasoned pork roast in the hot skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms on all surfaces.
5. Transfer the seared pork roast to the insert of a 6-quart or larger slow cooker.
6. In a medium bowl, whisk together the undrained crushed pineapple, light brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated ginger until the sugar is fully dissolved.
7. Pour the pineapple glaze mixture evenly over the pork roast in the slow cooker.
8. Cover the slow cooker with its lid and cook on the LOW setting for 8 hours, until the pork is extremely tender and easily shreds with a fork.
9. Using tongs, carefully transfer the cooked pork roast to a large cutting board or platter and tent loosely with aluminum foil to rest.
10. Pour all the cooking liquid from the slow cooker insert into a medium saucepan and bring to a simmer over medium heat.
11. In a small bowl, create a slurry by whisking the cornstarch with the cold water until completely smooth.
12. While whisking constantly, slowly drizzle the cornstarch slurry into the simmering cooking liquid and continue to cook for 2-3 minutes, until the sauce thickens to a glossy, gravy-like consistency.
13. Using two forks, shred the rested pork roast into bite-sized pieces, discarding any large pieces of fat.
14. Return the shredded pork to the slow cooker insert and pour the thickened glaze over it, tossing gently to coat all pieces evenly.
15. Garnish the finished pork with the thinly sliced green onions just before serving.
Naturally succulent and falling apart with minimal effort, the pork boasts a melt-in-your-mouth texture contrasted by the sticky, glossy glaze. The final dish presents a beautiful balance of savory, sweet, and tangy notes, making it exceptional served over creamy mashed potatoes or fluffy jasmine rice to soak up every last drop of the exquisite sauce.
Asian-Inspired Slow Cooker Pork Roast
Zesty and aromatic, this Asian-inspired slow cooker pork roast transforms a humble cut into a succulent, flavor-packed centerpiece with minimal hands-on effort. Infused with a harmonious blend of soy, ginger, and garlic, it slowly braises to fork-tender perfection, filling your kitchen with an irresistible fragrance that promises a comforting meal. Perfect for busy weeknights or elegant gatherings, it’s a versatile dish that effortlessly elevates dinner with its rich, umami depth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs pork shoulder roast, trimmed of excess fat
– 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
– 1/4 cup honey (or maple syrup for a vegan alternative)
– 3 tbsp rice vinegar
– 2 tbsp sesame oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated (use more for extra zing)
– 1 tsp red pepper flakes (adjust to taste)
– 1/2 cup chicken broth (or vegetable broth)
– 2 green onions, thinly sliced for garnish
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
Instructions
1. Pat the pork shoulder roast dry with paper towels to ensure a better sear.
2. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until fully combined.
3. Heat a large skillet over medium-high heat and sear the pork roast on all sides for 3-4 minutes per side until golden brown, which locks in juices and enhances flavor.
4. Transfer the seared pork roast to the slow cooker insert.
5. Pour the prepared sauce mixture and chicken broth over the pork roast in the slow cooker.
6. Cover the slow cooker with its lid and cook on low heat for 8 hours, ensuring the pork becomes fork-tender and easily shreds.
7. Carefully remove the pork roast from the slow cooker and place it on a cutting board to rest for 10 minutes, which helps retain moisture.
8. While the pork rests, skim any excess fat from the sauce in the slow cooker using a spoon.
9. If a thicker sauce is desired, whisk the cornstarch and water mixture into the sauce in the slow cooker and cook on high for 15-20 minutes until slightly thickened, stirring occasionally.
10. Shred the pork roast using two forks, discarding any large fat pieces.
11. Return the shredded pork to the slow cooker and toss it gently in the sauce to coat evenly.
12. Garnish the pork with thinly sliced green onions before serving.
Tender and richly flavored, this pork roast boasts a melt-in-your-mouth texture with a glossy, savory-sweet glaze that clings to every strand. Serve it over steamed jasmine rice or tucked into soft bao buns for a delightful contrast, allowing the aromatic notes of ginger and garlic to shine through in each satisfying bite.
Slow Cooker Bourbon Brown Sugar Pork Roast
Crafted for effortless elegance, this slow-cooker pork roast transforms humble ingredients into a showstopping centerpiece. Bourbon and brown sugar meld into a glossy, aromatic glaze that caramelizes beautifully over hours of gentle cooking. The result is a tender, pull-apart roast that promises to impress with minimal hands-on effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lb boneless pork shoulder roast
– 1/2 cup bourbon (or substitute with apple cider for a non-alcoholic version)
– 1/2 cup packed dark brown sugar
– 1/4 cup soy sauce
– 2 tbsp apple cider vinegar
– 4 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for a subtle kick)
Instructions
1. Pat the pork roast dry with paper towels to ensure a better sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until golden brown, approximately 3–4 minutes per side.
4. Transfer the seared pork roast to the slow cooker insert.
5. In a medium bowl, whisk together bourbon, brown sugar, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper, and red pepper flakes until fully combined.
6. Pour the bourbon mixture evenly over the pork roast in the slow cooker.
7. Cover the slow cooker with its lid and cook on low heat for 8 hours, until the pork is fork-tender and easily shreds.
8. Carefully remove the pork roast from the slow cooker and place it on a cutting board, tenting it loosely with foil to rest for 10 minutes.
9. While the pork rests, skim any excess fat from the cooking liquid in the slow cooker using a spoon.
10. Transfer the skimmed cooking liquid to a small saucepan and bring it to a simmer over medium heat, cooking for 5–7 minutes until slightly thickened into a glaze.
11. Shred the rested pork roast with two forks into bite-sized pieces.
12. Toss the shredded pork with the reduced glaze in a large bowl until evenly coated.
Achieving a deep, caramelized crust during searing locks in juices, while the slow simmer coaxes the pork into melt-in-your-mouth tenderness. Serve this glazed pork over creamy mashed potatoes or tucked into soft buns for sandwiches, where its sweet and savory notes shine alongside crisp coleslaw or roasted vegetables.
Savory Slow Cooker Mustard Pork Roast
Zestfully transforming a humble pork roast into a succulent centerpiece, this savory slow cooker mustard pork roast melds tangy Dijon with aromatic herbs for a hands-off dinner that feels effortlessly elegant. With just minutes of prep, the slow cooker coaxes the meat to fork-tender perfection, enveloping your kitchen in a rich, comforting aroma that promises a deeply satisfying meal. It’s the ideal solution for busy weeknights or relaxed gatherings, where simplicity meets sophisticated flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lb boneless pork shoulder roast
– 1/4 cup Dijon mustard (or whole-grain mustard for texture)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp dried thyme
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp salt (adjust to taste)
– 1 cup low-sodium chicken broth
– 2 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp olive oil, 1 tbsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
3. Rub the mustard mixture evenly over all sides of the pork roast, coating it thoroughly.
4. Heat a large skillet over medium-high heat for 2 minutes until hot, then sear the pork roast for 3–4 minutes per side until deeply browned.
5. Transfer the seared pork roast to a 6-quart slow cooker, placing it fat-side up.
6. Pour 1 cup low-sodium chicken broth around the pork roast in the slow cooker, avoiding washing off the seasoning.
7. Cover the slow cooker and cook on low heat for 8 hours until the pork is fork-tender and easily shreds.
8. Carefully remove the pork roast from the slow cooker and place it on a cutting board to rest for 10 minutes.
9. While the pork rests, skim excess fat from the cooking liquid in the slow cooker with a spoon.
10. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until no lumps remain to create a slurry.
11. Turn the slow cooker to high heat, stir the cornstarch slurry into the cooking liquid, and cook uncovered for 15 minutes until the sauce thickens to a gravy consistency.
12. Shred the rested pork roast with two forks, discarding any large fat pieces.
13. Return the shredded pork to the slow cooker, tossing it gently in the thickened sauce to coat evenly.
Succulent and richly flavored, this pork roast boasts a melt-in-your-mouth texture from slow cooking, balanced by the tangy depth of mustard and herbs. Serve it over creamy mashed potatoes or buttered egg noodles to soak up the savory gravy, or pile it onto toasted buns for a gourmet sandwich twist that delights with every bite.
Slow Cooker Pork Roast with Vegetables
Nestled within the gentle embrace of a slow cooker, this pork roast transforms into a succulent centerpiece, its savory juices mingling with a medley of root vegetables to create a comforting, one-pot masterpiece perfect for chilly evenings. The method requires minimal hands-on effort, allowing the slow, steady heat to coax out deep, rich flavors while filling your home with an irresistible aroma. It’s an elegant yet approachable dish that promises both simplicity and sophistication on the dinner table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lb boneless pork shoulder roast
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tsp dried thyme
– 1 tsp garlic powder
– 1 large yellow onion, sliced into 1/2-inch wedges
– 4 medium carrots, peeled and cut into 2-inch chunks
– 1 lb baby potatoes, halved if large
– 1 cup low-sodium chicken broth
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Pat the pork roast completely dry with paper towels to ensure a better sear.
2. Season the pork roast evenly on all sides with kosher salt, black pepper, dried thyme, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast for 3–4 minutes per side until a deep golden-brown crust forms, turning with tongs.
5. Transfer the seared pork roast to the insert of a 6-quart slow cooker.
6. Arrange the sliced onion, carrot chunks, and baby potatoes around the pork in the slow cooker.
7. Pour the low-sodium chicken broth evenly over the vegetables and pork.
8. Cover the slow cooker with its lid and cook on the LOW setting for 8 hours, until the pork is fork-tender and easily shreds.
9. Carefully remove the pork roast and vegetables to a serving platter, tenting loosely with foil to keep warm.
10. For a thicker gravy, skim excess fat from the cooking liquid in the slow cooker, then whisk in the cornstarch slurry.
11. Set the slow cooker to HIGH and cook the liquid uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.
12. Shred the pork roast with two forks and serve alongside the vegetables, drizzled with the gravy and garnished with fresh parsley if desired.
Yielded by the slow, gentle cooking process, the pork becomes incredibly tender, almost melting apart with a subtle herbal aroma from the thyme. Its rich, savory flavor pairs beautifully with the sweet carrots and creamy potatoes, creating a harmonious balance in every bite. For a creative twist, serve the shredded pork over creamy polenta or tucked into warm tortillas with a crisp cabbage slaw.
Tangy Slow Cooker BBQ Pork Roast
Delightfully simple yet impressively flavorful, this slow-cooked pork roast transforms humble ingredients into a tender, tangy masterpiece perfect for gatherings or cozy family dinners. With minimal hands-on effort, the slow cooker does the heavy lifting, melding sweet and savory notes into succulent shreds of pork that practically fall apart at the touch of a fork. It’s an effortless centerpiece that promises to become a cherished staple in your culinary repertoire.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 4 lb boneless pork shoulder roast, trimmed of excess fat
– 1 cup ketchup
– ½ cup apple cider vinegar
– ¼ cup packed light brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp ground black pepper
– ¼ tsp cayenne pepper, optional for a spicy kick
– 1 tbsp vegetable oil, or any neutral oil
– 6 hamburger buns, for serving, toasted if desired
Instructions
1. Pat the 4 lb boneless pork shoulder roast dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, approximately 3–4 minutes per side, to develop rich flavor.
4. Transfer the seared pork roast to a 6-quart slow cooker insert.
5. In a medium bowl, whisk together 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup packed light brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground black pepper, and ¼ tsp cayenne pepper until smooth.
6. Pour the sauce mixture evenly over the pork roast in the slow cooker.
7. Cover the slow cooker and cook on LOW heat for 8 hours, until the pork is fork-tender and easily shreds.
8. Using two forks, shred the pork directly in the slow cooker, mixing it with the accumulated juices for maximum moisture.
9. Let the shredded pork rest in the slow cooker on the WARM setting for 10 minutes to allow flavors to meld further.
10. Serve the pork warm on 6 toasted hamburger buns, spooning extra sauce over the top.
Melt-in-your-mouth tender with a perfect balance of sweet, tangy, and smoky notes, this pork boasts a juicy texture that’s ideal for piling high on buns or spooning over baked potatoes. For a creative twist, try it as a filling for tacos with crisp cabbage slaw or atop a bed of creamy polenta to soak up every last drop of the rich sauce.
Slow Cooker Mediterranean Pork Roast
Tender and aromatic, this Slow Cooker Mediterranean Pork Roast transforms a humble cut into a showstopping centerpiece, infused with sun-drenched flavors of garlic, lemon, and herbs that meld effortlessly during a gentle, hands-off simmer. Imagine returning home to a kitchen perfumed with the savory-sweet essence of slow-cooked pork, ready to be shredded over creamy polenta or tucked into warm pita pockets. It’s the epitome of effortless elegance, delivering restaurant-worthy depth with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs boneless pork shoulder roast, trimmed of excess fat
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 4 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1 tbsp dried oregano
– 1 tsp dried thyme
– ½ cup low-sodium chicken broth
– ¼ cup dry white wine, such as Sauvignon Blanc (optional, substitute with extra broth)
– 1 medium yellow onion, thinly sliced
– ½ cup pitted Kalamata olives, drained
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a better sear.
2. Season the roast evenly on all sides with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast for 3–4 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer the seared roast to the insert of a 6-quart slow cooker.
6. In the same skillet, reduce heat to medium and add sliced onion, cooking for 5 minutes until softened.
7. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour chicken broth and white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Stir in lemon zest, lemon juice, dried oregano, and dried thyme until combined.
10. Pour the skillet mixture over the pork roast in the slow cooker.
11. Scatter pitted Kalamata olives evenly around the roast.
12. Cover the slow cooker and cook on LOW for 8 hours until the pork is fork-tender and easily shreds.
13. Carefully transfer the pork roast to a cutting board and shred it using two forks.
14. Return the shredded pork to the slow cooker and stir to coat with the cooking juices.
15. Garnish with chopped fresh parsley just before serving.
Comforting and richly flavored, the pork emerges succulent and falling apart, with a bright, tangy sauce from the lemon and olives that cuts through the richness. Consider serving it over a bed of creamy whipped feta or alongside roasted vegetables for a complete, vibrant meal that celebrates Mediterranean simplicity.
Slow Cooker Apricot Dijon Pork Roast
Heralding the arrival of a truly effortless yet sophisticated centerpiece, this slow-cooked pork roast transforms humble ingredients into a dish of remarkable depth and elegance. The magic lies in the harmonious blend of sweet apricot preserves and tangy Dijon mustard, which, over hours of gentle heat, meld into a glossy, complex glaze that tenderly coats the succulent meat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3 to 4 pound) boneless pork shoulder roast
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup apricot preserves
– 1/4 cup Dijon mustard
– 2 tablespoons low-sodium soy sauce
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup low-sodium chicken broth
Instructions
1. Pat the 3 to 4 pound boneless pork shoulder roast completely dry with paper towels; this ensures a better sear.
2. Season the roast on all sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned pork roast for 3-4 minutes per side, until a deep golden-brown crust forms on all surfaces.
5. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
6. In a medium bowl, whisk together 1 cup apricot preserves, 1/4 cup Dijon mustard, 2 tablespoons low-sodium soy sauce, 2 minced garlic cloves, and 1 teaspoon dried thyme until smooth.
7. Pour the apricot-Dijon mixture evenly over the pork roast in the slow cooker.
8. Carefully pour 1/2 cup low-sodium chicken broth around the sides of the roast, avoiding washing the glaze off the top.
9. Cover the slow cooker and cook on the LOW setting for 8 hours, until the pork is fork-tender and easily shreds.
10. Using two forks, carefully transfer the cooked pork roast to a cutting board or platter, tent loosely with foil, and let rest for 15 minutes.
11. While the meat rests, pour the cooking liquids from the slow cooker into a fat separator or a measuring cup; skim and discard the excess fat from the surface.
12. Transfer the defatted sauce to a small saucepan and bring to a simmer over medium heat; cook for 8-10 minutes, stirring occasionally, until slightly thickened to a glaze consistency.
13. Slice or shred the rested pork roast as desired and arrange on a serving platter.
14. Drizzle the warm, reduced apricot-Dijon glaze generously over the pork before serving.
Velvety and impossibly tender, the pork pulls apart with the gentlest touch, its richness perfectly balanced by the glossy, sweet-tart sauce. For a stunning presentation, serve the sliced roast over a bed of creamy polenta or alongside roasted root vegetables, allowing the vibrant glaze to become a luxurious sauce for every component on the plate.
Rich and Creamy Slow Cooker Mushroom Pork Roast
Meticulously crafted for effortless elegance, this slow-cooked masterpiece transforms humble pork and earthy mushrooms into a luxurious, fork-tender feast. The slow cooker works its magic, melding rich, savory flavors into a velvety sauce that promises to become an instant classic in your culinary repertoire.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs pork shoulder roast
– 1 lb cremini mushrooms, sliced (or white button mushrooms)
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup low-sodium beef broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 2 tbsp unsalted butter
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a good sear.
2. Season the roast evenly on all sides with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast for 4-5 minutes per side until deeply browned, creating a flavorful fond in the pan.
5. Transfer the seared pork roast to the insert of a 6-quart slow cooker.
6. Add unsalted butter to the same skillet and reduce heat to medium.
7. Sauté sliced onions for 5 minutes until softened and translucent.
8. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Stir in sliced mushrooms and cook for 6-8 minutes until they release their liquid and begin to brown.
10. Sprinkle all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to coat.
11. Gradually whisk in low-sodium beef broth, scraping up any browned bits from the pan bottom.
12. Bring the mixture to a simmer and cook for 2 minutes until slightly thickened.
13. Pour the mushroom mixture over the pork roast in the slow cooker, ensuring it surrounds the meat.
14. Sprinkle fresh thyme leaves evenly over the top.
15. Cover and cook on LOW for 8 hours until the pork is fork-tender and easily shreds.
16. Carefully transfer the pork roast to a cutting board and tent with foil to rest.
17. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
18. Stir heavy cream into the cooking liquid until fully incorporated and warmed through.
19. Shred the pork using two forks, discarding any large pieces of fat.
20. Return the shredded pork to the slow cooker and stir gently to coat with the creamy mushroom sauce.
Lusciously tender pork melds with the earthy, umami-rich mushrooms in a sauce of remarkable depth and silkiness. Serve this comforting roast over creamy mashed potatoes or buttered egg noodles to soak up every drop of the luxurious gravy, or spoon it into warm dinner rolls for an elegant sandwich presentation.
Slow Cooker Orange Ginger Pork Roast
Glistening with citrus-infused juices and fragrant with warming spices, this slow-cooked pork roast transforms humble ingredients into an elegant centerpiece. As it simmers gently for hours, the meat becomes impossibly tender while absorbing the bright notes of orange and the subtle heat of fresh ginger. The result is a dish that feels both comforting and sophisticated—perfect for a cozy dinner party or a special family meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lb pork shoulder roast
– 1 cup fresh orange juice (about 3–4 oranges, freshly squeezed for best flavor)
– ¼ cup soy sauce (low-sodium if preferred)
– 2 tbsp honey (or maple syrup for a vegan alternative)
– 2 tbsp grated fresh ginger (peeled, adjust amount for more or less spice)
– 4 garlic cloves, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– ½ tsp black pepper
– 1 orange, sliced into rounds (for garnish, optional)
– 2 tbsp cornstarch (mixed with 2 tbsp water to create a slurry for thickening)
Instructions
1. Pat the 3 lb pork shoulder roast dry with paper towels to ensure a better sear, then season all sides evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes, then sear the pork roast for 3–4 minutes per side until golden brown to develop rich flavor.
3. Transfer the seared pork roast to a 6-quart slow cooker, placing it fat-side up for self-basting during cooking.
4. In a medium bowl, whisk together 1 cup fresh orange juice, ¼ cup soy sauce, 2 tbsp honey, 2 tbsp grated fresh ginger, and 4 minced garlic cloves until fully combined.
5. Pour the orange-ginger mixture evenly over the pork roast in the slow cooker, ensuring the liquid covers at least halfway up the sides of the meat.
6. Arrange 1 sliced orange in a single layer around the pork roast for added aroma and visual appeal, if using.
7. Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the pork reaches an internal temperature of 195°F and shreds easily with a fork.
8. Carefully transfer the cooked pork roast to a cutting board, tent it loosely with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute.
9. While the pork rests, skim any excess fat from the surface of the cooking liquid in the slow cooker using a spoon.
10. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water to create a smooth slurry, then whisk it into the cooking liquid in the slow cooker.
11. Turn the slow cooker to high heat and cook the sauce, uncovered, for 15–20 minutes until thickened to a gravy-like consistency, stirring occasionally to prevent lumps.
12. Shred the rested pork roast using two forks, discarding any large pieces of fat, then return the shredded meat to the slow cooker and toss it gently in the thickened sauce to coat evenly.
13. Serve the pork warm, garnished with additional orange slices if desired. You’ll find the meat melts in your mouth with a perfect balance of sweet citrus and spicy ginger, while the silky sauce clings to each tender strand. For a creative twist, pile it over fluffy jasmine rice or stuff it into warm tortillas with crisp slaw for a fusion-inspired meal.
Tex-Mex Slow Cooker Pork Roast
Kick off your weeknight dinner with minimal effort and maximum flavor using this hands-off Tex-Mex slow cooker pork roast. Perfectly tender pork shoulder simmers in a vibrant blend of spices, creating a versatile centerpiece that transforms into tacos, bowls, or sandwiches with ease. This set-it-and-forget-it recipe delivers restaurant-quality depth with just minutes of active prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs pork shoulder roast, trimmed of excess fat
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro, for garnish
– Warm corn or flour tortillas, for serving (optional)
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, about 3-4 minutes per side; transfer to a 6-quart slow cooker.
4. Add sliced onion and minced garlic to the same skillet; cook over medium heat until softened, about 5 minutes, scraping up any browned bits from the pork.
5. Pour in chicken broth to deglaze the skillet, stirring for 1 minute to incorporate all fond.
6. Transfer the onion-garlic mixture and broth to the slow cooker, arranging it around the pork.
7. Pour the undrained diced tomatoes evenly over the pork in the slow cooker.
8. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and black pepper.
9. Sprinkle the spice mixture evenly over the pork and vegetables in the slow cooker.
10. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork.
11. Carefully transfer the pork to a cutting board; use two forks to shred it into bite-sized pieces.
12. Skim excess fat from the cooking liquid in the slow cooker using a spoon.
13. Return the shredded pork to the slow cooker; stir in fresh lime juice.
14. Cook on HIGH for 15 minutes to allow the flavors to meld.
15. Garnish with chopped fresh cilantro before serving.
When ready, the pork will be fall-apart tender with a rich, smoky aroma from the paprika and cumin. Serve it piled into warm tortillas with a drizzle of the cooking juices, or over rice for a hearty bowl—the leftovers make excellent next-day sandwiches when paired with crisp slaw.
Conclusion
Versatile and convenient, these 23 slow cooker pork roast recipes make savory dinners a breeze. We hope you find some new family favorites! Give one a try this week, then come back and tell us which you loved most in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
