Slow Cooker Herb Pork Roast
Transform your dinner table with the comforting aroma and melt-in-your-mouth tenderness of Slow Cooker Herb Pork Roast. This savory recipe showcases a perfectly seasoned boneless pork shoulder, rubbed with a fragrant blend of garlic, fresh rosemary, thyme, and paprika, then seared to golden perfection before slow cooking. Nestled atop a bed of sweet onions and paired with hearty carrots and potatoes, this dish is infused with the rich flavors of chicken broth and a splash of apple cider vinegar, creating a luscious gravy that ties everything together. With minimal prep and the magic of slow cooking, this one-pot classic is perfect for weeknight meals or special occasions. Serve it hot, drizzle it with the strained juices, and enjoy a satisfying, fork-tender feast that’s sure to impress. Great for family gatherings or holiday dinners, this recipe is a must-try for fans of effortless comfort food!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder (pork butt)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon paprika
- 1 large onion, sliced
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
Instructions
Pat the pork shoulder dry with paper towels to remove excess moisture.
Rub the pork with olive oil, salt, black pepper, minced garlic, rosemary, thyme, and paprika to coat it evenly.
Heat a large skillet over medium-high heat and sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Layer the sliced onion on the bottom of the slow cooker to create a bed for the pork.
Place the seared pork shoulder on top of the onions in the slow cooker.
Pour the chicken broth and apple cider vinegar around the pork, ensuring some moisture covers the onions.
Add the carrots and potatoes around the pork, ensuring they are submerged partially in the liquid.
Cover the slow cooker with its lid and set it to cook on low for 8 hours or until the pork is tender and easily pulls apart with a fork.
Once done, transfer the pork, onions, and vegetables to a serving platter. Shred the pork if desired.
Strain the juices from the slow cooker into a bowl and discard any solids. Use the strained liquid as a flavorful gravy for serving.
Serve the pork roast hot with the vegetables and gravy on the side.
Nutrition Facts
Calories |
5666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.6 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 6786 mg | 295% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 28.6 g | ||
| Protein | 329.2 g | 658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 9993 mg | 213% | |
*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.
