Pork Roast Over Sweet Potatoes for the Crock Pot
Indulge in the comforting flavors of this tender Pork Roast Over Sweet Potatoes made effortlessly in your crock pot. This recipe combines the richness of a perfectly seasoned pork shoulder with the natural sweetness of caramelized sweet potatoes, complemented by aromatic onions and garlic. A blend of spices, including paprika and thyme, elevates the dish, while a drizzle of honey and tangy apple cider vinegar adds a balanced depth of flavor. Slow-cooked to perfection in a savory chicken broth, this one-pot meal requires just 15 minutes of prep and delivers fall-apart meat and mouthwatering vegetables in every bite. Ideal for easy weeknight dinners or weekend family feasts, this slow-cooker pork roast is a hearty and wholesome dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 3 lbs pork shoulder roast
- 4 medium sweet potatoes
- 1 large yellow onion
- 4 whole garlic cloves
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground thyme
- 1 cup chicken broth
- 2 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
Peel and chop the sweet potatoes into 1-inch cubes and place them at the bottom of the crock pot.
Slice the onion into thin wedges and add it on top of the sweet potatoes.
Peel and smash the garlic cloves, then scatter them over the sweet potatoes and onions.
In a small bowl, mix together the kosher salt, black pepper, paprika, and ground thyme.
Rub the pork shoulder roast with olive oil on all sides, then coat it evenly with the prepared spice mixture.
Place the seasoned pork roast on top of the sweet potatoes and onions in the crock pot.
In a separate small bowl, whisk together the chicken broth, honey, and apple cider vinegar. Pour this mixture over the pork roast and vegetables in the crock pot.
Cover the crock pot with its lid and cook on LOW for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once done cooking, remove the pork roast from the crock pot and shred it using two forks, removing any excess fat as needed.
Serve the shredded pork over the sweet potatoes and onions, drizzling some of the cooking liquids over the top for extra flavor.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.7 g | 386% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 41.7 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4396 mg | 94% | |
*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.
