Crock Pot Pork Roast is full of flavor and so easy because it’s done in a crockpot and only has 5 ingredients! Dinner has never been easier or more delicious.
Crockpot Pork Roast was the perfect post holiday meal. After the holidays I always struggle a bit with getting back into the swing of cooking. My excuse is usually that I cooked so much over the holidays that I’m just cooked out. I can’t use that excuse this year because I didn’t really cook for Thanksgiving. We were in Utah and I bought the pies!
We love a good pork roast or pork tenderloin at our house and today’s recipe for Crockpot Pork Roast hit the spot this week. It smelled wonderful as it cooked and tasted great. The best part was how easy it was. A great way to ease myself into cooking again! One of the great things about this pork roast is all the options you have available to you. You can eat it just as a roast, add some potatoes and veggies and you are good to go. We decided to make Pork Nachos out of it and they were delicious. The pork would also be great shredded and put in a taco, burrito, enchilada, quesadilla, you get the idea.
How to Make a Pork Roast in a Slow Cooker
- I use a pork shoulder roast with the bone in but you can also use a boneless roast.
- Slice your onions and lay them on the bottom of your slow cooker
- Mix your seasoning and salt together and pat into the top and sides of the roast. Place the roast into the slow cooker on top of the onions.
- Pour the chicken broth around the roast. Do not pour it over the top or you will wash off the seasoning.
- I prefer to cook it on low but if you are short on time high will work fine.
- This recipe makes a lot and it freezes great. Just shred it up and put it into an airtight freezer bag.
Crock Pot Pork Roast Recipe
Crockpot Pork Roast
Ingredients
- 2 large sweet onions sliced
- 5 lb. pork shoulder roast approximate weight
- 2 Tbsp McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix
- 1 tsp salt
- 2 C of chicken broth
Instructions
- Grease a 6 qt. slow cooker with cooking spray.
- Place onions in bottom of cooker.
- Rub pork with seasoning blend and salt.
- Place on top of onions. Pour broth over roast.
- Cover and cook on high for 6-7 hours or low for 9-10 or until meat pulls apart easily with a fork.
- Remove from crockpot and shred meat. Remove any large pieces of fat.
- Save some of the juice to spoon over pork when serving.
Video
Nutrition
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This sounds good, but would a sirloin pork roast work ? I have two in the freezer and wanted to make pulled pork and there’s not much fat on that roast.
Going to try this and thanks.
Betty
Betty, A sirloin roast should work fine.
Wow, this looks sensational. I’ll be making this soon. Many thanks for posting.
This looks delicious.
Made this 2weeks ago, and making it again tomorrow for the Super Bowl. Great for pulled pork or enchiladas. My new go to recipe for pork roast. Thank you!
Cherie – I am so glad you loved it too!!
Was your roast thawed or frozen when put in the crockpot?
It was thawed
This looks amazing. I have a 3.5 lb roast and split it in half because there is just the 2 of us. Just wondering how long will it take to cook just over 1.5lb ish. I left the bigger part for another dish. Any help would be delightful. Thank you.
Tammy
Tammy, I am not really sure but I would cut the time back by 1/3 of the time and then check to see how it is doing
Looks so good, going to make this today!
Looks delicious! Can I add potatoes and carrots to the slow cooker? If so, for the whole time or when to add?????
You can add them for the whole time but they will get pretty soft. I prefer to add them the last couple hours of cooking time so they don’t get too soft.
I made this roast and I added red potatoes and carrots. So good and this is a new family favorite!!!!
I am so glad it has become a family favorite!
I am making this for dinner tonight. I’m the son of the home and both my parents work so I hope they enjoy this to the fullest ^_^
???? I rubbed the roast with a little liquid smoke before rubbing it with the salt & steak seasoning. Also substituted beef for chicken broth because that’s what I had on hand. It was one of the best pork roasts I have ever made.
Amy, I get the liquid smoke added some great flavor
Thank you.I am home today from work and I am making this for dinner.
Rib half pork loin is on sale this week. Will that work in place of the pork shoulder roast?
Does that cut have the bone in it? that may effect the cooking time some but should work. I haven’t used it though.
Thanks for the quick reply. It’s boneless. They are smaller cuts so I will probably actually use 2, side-by-side in the crock. I’ll watch the cooking time.
What seasoning are you using now that the seasoning is discontinued?
Kris, In the recipe I include what the ingredients in the seasoning were so I would just substitute a combination of those to taste.
Hi, First time asking a question… Would it possible to give us approximate measurements on the spices that this roast needs to taste similar to your recipe, now that we can not get the premixed version.??? I would really appreciate it and thank you so much for your time and great recipes!
Sharon, I will experiment with it and update the recipe
Sharon, Just added an update to the seasoning mix. I had it tonight and it worked great!
Kris, Just updated the recipe with my new seasoning combo.
Bummer! I JUST threw this in the crock pot this morning. I did everything that your recipe called for. I picked up the Roasted Garlic & Herb Seasoning (McCormick Grill Mates). Will this still taste as good? Should I add red pepper and oregano in addition to the black pepper which is in the seasoning? Finally, after pouring (slowly) on the chicken broth, much of the seasoning ran down the side of the roast. So, I sprinkled more of the seasoning on top of the chicken broth. Thoughts? Advice?
Hi Sue, When you pour the liquid in pour it around the sides of the meat so you don’t wash off the seasoning. I haven’t used that seasoning but it sounds like it would be yummy
Salt is listed in the ingredients twice, is bat correct? Thanks
Got it fixed – thanks for the heads up
Sorry for the typo! It was a hit in our house.
This was really really great! I prepared it for a crowd. It was so good. I loved the taste. Super easy to make. Had it on a tortilla with some veggies.
Jane, Glad that you enjoyed it!
Would this be good with gravy over mashed potatoes? Can I make gravy out of the sauce left over?
It would be great with mashed potatoes. There is liquid remaining to make gravy out of.
This looks delicious! Can I cook it for 4 hours on high? I think it will still be really tender.
Jane, That should work fine.
I just put this in my crockpot for lunch tomorrow. I didn’t have red pepper flakes so I added fresh cracked pepper. The blend of the spices smelled so good. I can’t wait to eat it.
Sheila, Hope you enjoyed it!
I was excited to see only 5 ingredients…disappointed to see there are 10. 🙁 I understand that the seasoning has been discontinued but I don’t think it should be titled Only Five Ingredients. As soon as I saw that long list of spices, I said, “Forget it!” Too busy to be measuring out all those ingredients!
I have tried numerous recipes for a good slow cooked pork roast and I have to say, this is the best recipe I have found. Thanks Leigh Anne Wilkes! I cut the recipe in half and used a 3.5 quart slow cooker and it turned out beautifully….just enough for 2 people with left overs!!
So glad you enjoyed the recipe! Thanks for letting me know.
Thank you! I cooked this last night for my family. I’ve always disliked pork roast because it was so bla, but it is cheap and I have a big family and a small budget.
Found your recipe on Pinterest and tried it. What a difference! Loved it and so did my family. Thank you.
Lena
Fragrant, easy, flavorful without prebrowning.
I made this last night, and my husband and I both LOVED it. Easy and delicious. He commetned several times on how good it smelled, too. Thank you!!
Laurie – I love hearing that! So glad you enjoyed it
Making the recipe now. The roast was 100% thawed and I feel like I have a lot of extra liquid. It’s been 5 hours. Should I take out some liquid?
No need to remove the liquid. Your roast probably just had a lot of fat
This looks good, going to make it for New Year’s Day! Should I brown the meat before putting it in the crockpot?
I don’t brown it but you definitely can if you’d like
Prepared this am
Going to add sourkraurt tomm , & cook on low 8-9 hours think sounds yummy , mine will
Marinade over night .
All seasoned up, thank you ( May add diced
Potato ( ideas )
I think if marinated & season should be good
Happy new year
I would give this recipe a million stars if I could! I have never cooked meat before (my husband always does it, as I usually specialize in vegetarian dishes) and wow, am i glad I stumble across this post! It was amazing! Delicious! Juicy, tender, a dream in my mouth.
My husband inhaled it and cutely acted like he passed out from deliciousness after the first bite.
I only have a 4 qt crock pot, so I bought a 2 lb pork roast for our NYE dinner tonight and followed all of the steps, adding a bit of fresh thyme and rosemary I had in my fridge to the spice rub. I also cooked it 8 hrs low as that’s what the directions on the roast I bought informed.
Thank you so much for this recipe! You have given me so much more confidence to cook meats in my slow cooker. I hope you all enjoy this as much as we did and Happy New Year!
Thank you for such an easy recipe! I’m in a learning to cook phase, and this was my very first slow cooker roast…sooo yummy and fall apart tender…I did the slow setting. Can’t wait to dig into it tomorrow with some rice and cornbread!
@Eileen: In the time it took to type the comment about how daunting measuring spices is, you could have made the recipe. smh
Leigh Anne: Thank you for an easy, tasty recipe. I shred/cut the leftover pork, add more veggies and homemade spaetzle to serve as “pork stew” a day or two later.
So glad you liked the recipe. Love that you served the leftovers over spaetzle. We love spaetzle at our house!!
I am trying this roast pork butt recipe this week. I have one question, is it not wise to sear the roast on all sides first?
Searing is always an option Sometimes I do and sometimes I don’t. I haven’t noticed a big difference.
Made this for dinner it was very tasty. It does take 9 to 10 hours on low, but worth the time.
Can a pork loin be used instead of a pork roast?
A pork lion or a tenderloin? If it is a tenderloin, it is much smaller and thinner and won’t take as long to cook.
Wow! I made this for supper and it turned out amazing! I will definitely use this recipe again!
Can I make gravy from the drippings or would it be to rich? Thanks Alice
Sure, I would strain the juices first though.
Planning on making this tomorrow! Ive purchased a fancy multicooker im still getting my head around. Its slow cooker setting temp is at 85oC. Is that the recommended ‘low’ temp
Jack, I have only made this in a traditional slow cooker. I am not sure about how the temperature settings work on the multicooker. Low on a slow cooker is about 215 degrees F.
Hello,
This recipe looks awesome but I don’t have the pork roast. However, I do have pork butt country style ribs. Do you think this recipe will work for them?
Rachel, I haven’t ever made it with ribs but I’d give it a try – let me know how it works!
Can you still make this with a frozen pork roast? I didn’t set it out to thaw. I could wait and make another night but sounds delicious for tonight!
Katie, I haven’t ever made it with a frozen roast. I usually don’t recommend putting frozen food into the slow cooker because of food safety issues.
I bought a couple bags of frozen veggies for the crockpot (it has potatoes, celery, carrot and onion). Do you think that would work okay with this recipe? If so, how long should I wait before I put it in the crockpot with the roast?
I have never added frozen veggies in with this so I’m not positive but I might add them in the last hour so.
Trying it out tonight, can’t wait to tell y’all how it goes!!
I have a pork roast. I used salt and pepper, garlic powder. I seared on both sides put in crock pot with 2c of chicken broth and a mushroom sauce. It’s been cooking on low for 4.5 hours now but doesn’t look like its cooking but juice is clear.
Would this work as a freezer prepped meal? Could I put all the ingredients in a freezer container to make at a later date? 🙂 It looks delicious!
Omg! Can’t wait to try!
I believe you used to have a recipe for a substitute/homemade spice blend as at that time, the McCormick Griil Mate product you had used was unavailable. If so, can you email me it? MJ Cooper