Pork Roast in the Crockpot

5 from 1 vote

Making Pork Roast in the Crockpot, using pork shoulder or pork butt is one of our favorite fall meals to make. Let it cook while you're away at work and come home to a perfectly tender roast.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: American

Keyword: Pork

Servings: Servings

Calories: 239kcal

Author: Chloe

Equipment

Crockpot

Ingredients

3-4 pound boneless pork shoulder or butt
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard powder
1 cup broth chicken or vegetable
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons cornstarch

US Customary - Metric

Instructions

Mix the brown sugar, garlic and onion powder, thyme, salt and pepper in a bowl. Coat the outside of the roast with the seasoning.
Place the roast in the crockpot. Mix the apple cider vinegar, Dijon mustard and broth together and pour it over the roast. Place the lid on the crockpot and cook for 4-5 hours on high or 7-8 hours on low.

To make the gravy:

Once the pork is cooked completely, tender and falling apart, transfer the cooking liquid to a pot. Skim off any excess grease. Bring it to a boil over medium-high heat. Mix 2 tablespoons of cornstarch with 2 tablespoons of the cooking liquid. Pour it into the pot and whisk continuously until the gravy has thickened.
Season with salt and pepper to taste.
Serve the roast with the gravy and any sides of your choice.

Notes

You can sear the roast before you add it to the crockpot if you want. We find it an unnecessary step.
You can add potatoes, carrots, and onions into the crockpot underneath the roast if you want to.
Cooking the pork on the low setting will result in a more tender and succulent roast. It's worth the extra time for the best results.
Accompany your pork roast with sides like mashed potatoes or steamed vegetables for a complete meal.
To ensure the pork is cooked to perfection, use a meat thermometer. The internal temperature should reach 145°F for safe consumption.
After the pork is done cooking, allow it to rest for about 10-15 minutes before slicing. This will help the juices redistribute within the meat, ensuring it stays moist and tender.

Nutrition