Crock Pot Roast Pork
Create a melt-in-your-mouth dinner with this Crock Pot Roast Pork, a slow-cooked masterpiece brimming with flavor and simplicity. Featuring a perfectly seasoned pork shoulder roast, fragrant herbs like thyme and rosemary, and a medley of tender vegetables including carrots, onions, and potatoes, this dish is comfort food at its finest. The pork is seared to perfection before simmering in a rich broth infused with Worcestershire sauce, creating a deeply savory, aromatic base. With just 20 minutes of prep time and the magic of the slow cooker, this recipe delivers a hassle-free, hearty meal perfect for busy weeknights or cozy family dinners. Serve it up with the robust juices from the crock pot for an extra burst of flavor! Keywords: crock pot, roast pork, slow cooked pork shoulder, comforting dinner, easy slow cooker recipes.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 3 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 fresh rosemary sprigs (optional)
Instructions
Season the pork shoulder roast generously with salt, black pepper, paprika, garlic powder, and dried thyme. Massage the seasoning into the meat on all sides.
Heat the 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 locks in the flavors.
Layer the sliced onions at the bottom of the crock pot to create a flavorful base. Add the carrots, potatoes, and minced garlic around the edges.
Place the seared pork roast on top of the onions in the crock pot.
In a small bowl, whisk together the chicken or vegetable broth and Worcestershire sauce. Pour this mixture over the pork and vegetables.
Add the fresh rosemary sprigs on top, if using, for added aroma and flavor.
Cover the crock pot with the lid and set it to cook on low for 8 hours (or on high for 4-5 hours). Avoid opening the lid during cooking to maintain the steam and heat.
After cooking, check that the pork is tender and pulls apart easily with a fork. Remove the pork from the crock pot and let it rest for 10 minutes before slicing or shredding.
Serve the pork alongside the cooked carrots, potatoes, and onions. Spoon the flavorful juices from the crock pot over the dish for extra moisture and flavor.
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.2 g | 504% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 32.6 g | ||
| Protein | 346.2 g | 692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 10295 mg | 219% | |
*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.
