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Crock Pot Pork Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Amanda
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Easy Crock Pot Pork Roast is a simple and flavorful recipe perfect for a tender and juicy pork loin roast cooked low and slow in a crock pot. Featuring a savory blend of salt, pepper, and poultry seasoning, this recipe offers an optional rich gravy made from the slow cooker juices for an extra comforting meal. Ideal for busy days, this crock pot method ensures a hands-off approach with delicious results every time.

Ingredients

Scale

Main Ingredients

  • 2.5 pounds pork loin roast
  • Salt to taste
  • Pepper to taste
  • 1-2 teaspoons poultry seasoning

For the Gravy (optional)

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups liquid (juices from the slow cooker and/or chicken broth)

Instructions

  1. Prepare the Pork Roast: Place the fresh or frozen pork loin roast into the crock pot. Generously season all sides with salt, pepper, and poultry seasoning to infuse the meat with flavor.
  2. Add Liquid if Needed: If you are using a fresh or thawed roast, add ¼ to ½ cup of water to the bottom of the crock pot to help maintain moisture. Skip this step when cooking from frozen.
  3. Cook the Roast: Cover the crock pot and cook the pork on HIGH for 5 hours or LOW for 9 hours. If cooking from frozen, add approximately 1 hour to the total cooking time to ensure thorough cooking.
  4. Make the Gravy (Optional): In a skillet or saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook this roux until it turns golden and the flour is fully absorbed, about 2-3 minutes.
  5. Add Liquid to Gravy: Gradually whisk in 2 cups of liquid, combining the juices from the slow cooker with additional chicken broth as needed. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy thickens.
  6. Season the Gravy: Taste the gravy and season with salt and pepper as desired. Serve warm with sliced pork roast.
  7. Rest and Serve: Let the pork roast rest for 5 to 10 minutes after cooking so the juices redistribute, keeping the meat tender and moist. Slice and serve with the prepared gravy if desired.

Notes

  • Best cut: Use a pork loin roast, not tenderloin, as tenderloin tends to dry out with long cooking times.
  • Pre-brined pork: Some store-bought pork loins are pre-brined. Taste the roast before adding extra salt to avoid over-seasoning.
  • Cooking from frozen: No need to thaw; just increase cooking time by about 1 hour and do not add water.
  • Resting: Allow the roast to rest 5-10 minutes before slicing for optimal juiciness.
  • Adding vegetables: Add large chunks of potatoes, carrots, or onions at the start for a complete one-pot meal; keep veggies large to avoid mushiness.
  • Poultry seasoning: This seasoning blend complements pork beautifully. Substitute with Cajun seasoning or a mix of garlic powder and paprika if preferred.
  • Internal temperature: Pork is safe to eat at 145°F, and a slight pink in the center is normal and safe.
  • Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 6 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 400 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 0.5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Find it online: https://platehaven.com/crock-pot-pork-roast-recipe/