Crock Pot Pork Roast
Experience the ultimate comfort food with this easy, flavorful Crock Pot Pork Roast recipe. Made with a succulent 4-pound pork shoulder roast, perfectly seasoned with a blend of garlic powder, paprika, and thyme, this dish slowly cooks to tender perfection in a rich broth infused with Worcestershire sauce and aromatic bay leaves. Nestled on a bed of hearty vegetables like carrots, potatoes, and onions, this one-pot meal is as wholesome as it is delicious. Searing the pork before slow cooking ensures a golden crust that locks in incredible flavor, while the low-and-slow cooking method creates melt-in-your-mouth tenderness. Ideal for busy weekdays or cozy weekend dinners, this crock pot classic is a crowd-pleaser that requires minimal prep yet delivers maximum payoff. Serve it with the tender vegetables and a drizzle of savory broth for a dish that's as hearty as a home-cooked meal should be. Perfect for meal planning or feeding a hungry family, this recipe is sure to become your go-to slow cooker favorite!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Russet potatoes, peeled and cut into chunks
- 1 cup Chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 Bay leaves
Instructions
Season the pork shoulder roast generously with salt, black pepper, garlic powder, and paprika on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side. This step adds extra flavor.
Place the sliced onion, carrots, and potatoes in the bottom of a large crock pot, spreading them out evenly.
Place the seared pork roast on top of the vegetables.
In a small bowl, mix together chicken broth, Worcestershire sauce, and dried thyme. Pour the mixture over the pork and vegetables in the crock pot.
Add the bay leaves on top for extra flavor.
Cover and cook on low heat for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooking is complete, remove the bay leaves and discard them.
Shred the pork using two forks, mixing it with the juices in the crock pot.
Serve the pork roast with the tender vegetables on the side, drizzling with additional broth if desired.
Nutrition Facts
Calories |
5623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.7 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 7016 mg | 305% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.3 g | ||
| Protein | 351.3 g | 703% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 10116 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
