Crock Pot Pork Roast Recipe

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Avatar Author's default profile picture Team Published: September 10, 2020 Modified: August 4, 2021

A classic dinner would be dull without a succulent pork roast on the table. Our pork roast recipe comes with spices and aromatics that could fill the whole kitchen. This dish has delicious notes of garlic, onions, and an undertone of sage. Use your crock pot to slow-cook your meat to perfection, and serve it hot at your next dinner party! We guarantee your guests will be coming back for seconds and leaving your home full and satisfied.

Pork roasts have been such a staple dish in American dinners for years. And who wouldn’t love it? It’s a hearty meal that brings a whole crowd together. Plus, you could never go wrong with our recipe for it, as it only comes with a few simple ingredients. They’re often served as a main dish paired with roasted vegetables or mashed potatoes. Luckily for you, if you’re planning a big dinner party, we also have recipes for those two on hand.

Try it with our Roasted Brussels Sprouts, Eggplant, and Tomatoes recipe for a vegetable side. Or for a creamy accompaniment, serve it with our Mashed Potatoes, Ham, and Gravy recipe. Either side dishes together with the pork roast are sure to please any crowd you’re hosting!

Meat lovers, without a doubt, will adore you for making this indulgent dish. By throwing your beautiful cut of meat into the crock pot, you don’t need to worry about overcooking it. Your crock pot will do the job of cooking and continuously charring it to that classic roast look. Cook it ahead of time so it’ll be fresh and hot on the pot once dinner’s ready to serve.

Crock Pot Pork Roast Recipe

How To Make Crock Pot Pork Roast

A delicious piece of meat slow-cooked to flavorful perfection. With notes of garlic, onions, and sage; it’s guaranteed to be devoured immediately by any crowd!

Prep: 15 mins
Cook: 6 hrs 10 mins
Total: 6 hrs 25 mins


  • 3 potatoes, (roughly 15 oz in total), medium, preferably russets, quartered
  • oz red onions, quartered
  • oz carrots, quartered
  • 2 garlic cloves, roughly chopped
  • lb pork shoulder roast, boneless
  • 2 tbsp vegetable oil
  • 3 tbsp balsamic vinegar
  • ½ cup red wine
  • ½ cup chicken broth
  • tbsp cornstarch
  • ½ cup dry rub, (recipe below)
  • salt and ground black pepper, to taste

For Dry Rub:

  • ¼ cup brown sugar
  • ½ tbsp garlic powder
  • 1 tsp onion powder
  • tsp coarse salt
  • ½ tsp ground cinnamon
  • 1 tsp dried thyme
  • ½ tsp chili powder


  1. In a bowl, combine all the ingredients for the dry rub. Set aside.

  2. In another bowl, combine the red wine, balsamic vinegar, and chicken broth. Set aside.

  3. Rub the pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in the rub.

  4. In a deep skillet, heat the oil over medium/high heat. Add the pork and sear for 2 minutes on each side. Set aside.

  5. Place the potatoes, carrots, onions, and garlic on the bottom of the crockpot, followed by the pork on top. Lastly, pour the red wine mixture around the crockpot.

  6. Cover the crockpot and turn to High. Let cook for around 6 to 8 hours, flipping the pork roast halfway through the cooking time.

  7. Remove the meat and vegetables from the crockpot and wrap them in foil to keep warm.

  8. Ladle roughly ¼ cup of reserved broth into a bowl with cornstarch. Mix until dissolved.

  9. Transfer the cooking juices into a saucepot, then whisk in the cornstarch slurry once it simmers. Simmer for roughly 5 minutes, until the sauce thickens. Season to taste with salt and pepper. Adjust accordingly.

  10. Remove and discard the foil from the pork and vegetables, then portion according to your preference. Preferably, ½ pound of cooked vegetables and ⅓ pound of portioned pork per serving. Ladle enough sauce, roughly ½ cup over the pork to coat.


  • Calcium: 180mg
  • Calories: 512kcal
  • Carbohydrates: 64g
  • Cholesterol: 70mg
  • Fat: 16g
  • Fiber: 7g
  • Iron: 7mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 1438mg
  • Protein: 26g
  • Saturated Fat: 9g
  • Sodium: 1122mg
  • Sugar: 21g
  • Vitamin A: 9206IU
  • Vitamin C: 42mg
Nutrition Disclaimer

Frequently Asked Questions

What cut of boneless pork should I use?

For our recipe, we recommend using a pork loin roast or a pork shoulder. They’re both perfect for roasting and slow-cooking and packs a lot of flavors!

Can I use other herbs or spices for this pork roast recipe?

Our simple combination of sage and bay leaves should do the trick! But if you’re feeling like adding more depth of flavor, some herbs commonly known to go well with pork roasts are rosemary, thyme, and dried oregano. For spices, you can never go wrong with some paprika, cumin, and a dash of cinnamon to add some heat.



You’ll never have to worry about overcooking your slab of meat with our pork roast recipe! Serve it warm with deliciously roasted vegetables or creamy, mashed potatoes. They’re great pairings that will elevate this recipe to another level.

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