Slow Cooker Pork Cushion Roast
Transform your next family dinner with this comforting Slow Cooker Pork Cushion Roast, a hearty one-pot meal that’s both easy to prepare and bursting with flavor. Featuring a tender, slow-cooked pork cushion roast seasoned with a blend of garlic, paprika, thyme, and seared to perfection, this dish is layered over a medley of hearty vegetables like potatoes, carrots, and celery. A splash of Worcestershire sauce and fragrant bay leaves infuse the broth with rich, savory depth, while the slow cooker does all the work, creating a melt-in-your-mouth meal worthy of any occasion. Perfect for busy weeknights or cozy gatherings, this dish is a low-effort, high-reward comfort food classic. Serve with a ladle of the flavorful broth for a warming, satisfying finish.
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Recipe Information
Ingredients
- 3 pounds pork cushion roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 medium yellow onion, sliced
- 3 large carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 3 large russet potatoes, cut into chunks
- 1 cup chicken or vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
Instructions
Pat the pork cushion roast dry with paper towels. Rub olive oil all over the surface of the roast.
In a small bowl, mix together salt, black pepper, garlic powder, paprika, and dried thyme. Rub the spice mixture evenly over the pork cushion roast.
Heat a large skillet over medium-high heat and sear the pork roast on all sides until browned, about 2-3 minutes per side. Remove the pork and set aside.
Place the sliced onions, carrots, celery, and potatoes in the bottom of the slow cooker, creating a vegetable bed for the pork.
Pour the chicken or vegetable broth into the slow cooker, followed by the Worcestershire sauce. Add the bay leaves on top of the vegetables.
Place the seared pork roast on top of the vegetables in the slow cooker.
Cover the slow cooker with a lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
Once cooked, remove the pork roast from the slow cooker and let it rest on a cutting board for 10 minutes. Shred or slice the pork as desired.
Remove the bay leaves and serve the pork with the cooked vegetables and some of the flavorful broth on the side.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 21.2 g | ||
| Protein | 305.2 g | 610% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 8488 mg | 181% | |
*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.
