Description
This Slow Cooker Pork Roast recipe delivers a tender and flavorful pork shoulder perfectly cooked with savory herbs, garlic, onions, and hearty vegetables. The pork is first seared for added depth, then slow cooked with potatoes and carrots for a comforting and easy one-pot meal.
Ingredients
Scale
Meat and Seasoning
- 4 pounds pork shoulder roast
- 1/2 tsp sea salt, plus extra for sprinkling
- 1/2 tsp black pepper, plus extra for sprinkling
- 1 tbsp avocado oil or olive oil
Vegetables and Herbs
- 1 large white onion, diced 1/2 inch
- 4 cloves garlic, minced
- 2 pounds potatoes, cut into 3 inch pieces (about 4 potatoes)
- 1.5 pounds carrots, cut into 3 inch lengths (about 8 carrots)
- 6 sprigs mixed rosemary, sage, and thyme (2 of each), or 4 sprigs of one herb like rosemary; can substitute 2 tsp dried Italian seasoning or Herbs de Provence
Liquids
- 2 cups low sodium chicken broth
Instructions
- Sear the Pork: Preheat a large cast iron pan on the stovetop until hot but not smoking. Add the avocado or olive oil. Sprinkle the pork shoulder roast evenly with salt and pepper, then sear on each side for 4-5 minutes until browned.
- Prepare Slow Cooker Base: Remove the seared roast from the pan and place it in the bottom of a 6 quart slow cooker. Add diced onion and minced garlic to the same pan and sauté briefly until the onions start to soften.
- Add Broth and Season: Turn off the heat and pour the chicken broth into the pan with the onion and garlic. Scrape up any browned bits from the bottom of the pan. Stir in salt and pepper to season the broth mixture.
- Assemble Slow Cooker: Carefully pour the onion, garlic, and broth mixture over the pork roast in the slow cooker. Arrange the cut potatoes and carrots around and on top of the roast. Tuck herb sprigs among the vegetables and on top of the roast.
- Cook Low and Slow: Cover the slow cooker and cook on low heat for 8 hours until the pork is falling-apart tender and the vegetables are fully cooked.
- Serve: Remove the cooked vegetables and herbs from the slow cooker, discarding the herb sprigs. Serve the vegetables in a bowl alongside the pork roast. Carefully transfer the pork to a serving platter and optionally use the cooking juices to make gravy as desired.
Notes
- The small amount of salt during cooking is to season the roast and vegetables. Adjust salt at the end to taste, especially if making gravy.
- Yukon gold or red potatoes are recommended, but any potato variety will work.
- Dried herbs can substitute fresh herbs—use 2 teaspoons Italian seasoning or Herbs de Provence.
- For gravy, carefully drain cooking liquid and use it as the base for gluten-free or paleo-friendly gravy recipes.
- Slow cooker times vary: start checking pork for tenderness at 6 hours on low, but 8 hours usually yields perfect falling-apart texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
