Crock Pot Pork Roast with Apricot and Horseradish
Slow-cooked to perfection, this Crock Pot Pork Roast with Apricot and Horseradish is the ultimate blend of sweet, tangy, and savory flavors. Featuring tender, juicy pork shoulder infused with a luscious glaze made from apricot preserves, zesty horseradish, Dijon mustard, and a splash of soy sauce, this recipe delivers a bold and unforgettable taste experience. A rich, slightly thickened sauce made from the cooking juices elevates every bite, while the slow cooker ensures stress-free preparation and melt-in-your-mouth results. Ideal for busy weeknights or elegant dinners, this dish pairs beautifully with roasted vegetables, mashed potatoes, or crusty bread for a complete, crowd-pleasing meal. Garnish with fresh parsley for a pop of color and extra flair!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast (boneless or bone-in)
- 1 cup apricot preserves
- 2 tablespoons prepared horseradish
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 3 pieces garlic cloves, minced
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork roast with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the crock pot.
In a medium mixing bowl, whisk together the apricot preserves, horseradish, soy sauce, Dijon mustard, minced garlic, and chicken broth. Pour this mixture over the pork in the crock pot.
Scatter the chopped onion around the pork roast in the crock pot.
Cover with the crock pot lid and cook on low heat for 8 hours or until the pork is fork-tender.
Once the pork is cooked, remove it from the crock pot and transfer to a serving platter. Cover loosely with foil to keep warm.
Strain the juices from the crock pot into a small saucepan. Heat the juices over medium heat until they begin to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering sauce, stirring constantly, until the sauce thickens, about 2-3 minutes.
Serve the pork roast with the apricot and horseradish sauce drizzled on top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.8 g | 396% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 185.8 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4243 mg | 90% | |
*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.
