Description
This Slow Cooker Pork Roast recipe delivers tender, flavorful pork shoulder cooked to perfection with savory herbs, garlic, and onions. Accompanied by hearty potatoes and carrots, this comforting dish requires minimal prep and slow cooking for a delicious, falling-apart tender roast perfect for family dinners.
Ingredients
Scale
Pork Roast and Seasonings
- 4 pounds pork shoulder roast
- 1 tablespoon avocado oil or olive oil
- 1/2 teaspoon sea salt, plus extra for seasoning
- 1/2 teaspoon black pepper, plus extra for seasoning
Vegetables
- 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)
Herbs and Broth
- 6 sprigs rosemary, sage, and thyme (2 of each herb or 4 sprigs of one herb like rosemary)
- 2 cups low sodium chicken broth
Instructions
- Sear the Pork Roast: Preheat a large cast iron pan on the stovetop over medium-high heat until hot but not smoking. Add the avocado or olive oil. Sprinkle the pork shoulder roast evenly with salt and pepper. Sear the roast for 4-5 minutes on each side until browned well.
- Prepare Slow Cooker Base: Remove the 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 onion starts to soften.
- Add Broth and Seasoning: Turn off the heat, pour in the chicken broth, and scrape up browned bits from the bottom of the pan. Stir in salt and pepper. Carefully pour this mixture over the pork in the slow cooker.
- Add Vegetables and Herbs: Arrange the cut potatoes and carrots around and on top of the pork roast. Tuck the herb sprigs into the vegetables and around the roast.
- Slow Cook the Roast: Cover the slow cooker and cook on low for 8 hours. The roast should become falling-apart tender and the vegetables fully cooked.
- Serve: Remove the vegetables and discard the herb sprigs. Serve the vegetables in a bowl alongside the pork roast. Alternatively, carefully lift the tender roast onto a serving platter and arrange the vegetables around it. Use the cooking juices to make gravy if desired.
Notes
- Use the small amount of salt during cooking to season the roast and vegetables, then add more to the juices for gravy if desired.
- Any potato variety works well; Yukon gold or red potatoes are recommended for best texture.
- Dried herbs such as 2 teaspoons Italian seasoning or Herbs de Provence can substitute fresh herb sprigs.
- To make gravy, carefully drain the cooking liquid and use it with gluten-free or paleo gravy recipes.
- Slow cooker times may vary; check the roast at 6 hours on low for tenderness and adjust cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
