Slow Cooker Pork Roast
Fall in love with the comforting flavors of this Slow Cooker Pork Roast, a hearty and easy-to-make meal perfect for busy weeknights or cozy family dinners. Featuring tender, slow-cooked pork shoulder infused with garlic, rosemary, and thyme, this dish is bursting with savory goodness. The roast is paired with perfectly seasoned carrots, potatoes, and onions that cook alongside it, soaking in the aromatic chicken stock and Worcestershire blend. With just 15 minutes of prep time and the magic of an 8-hour slow cook, this one-pot wonder delivers a melt-in-your-mouth texture that’s ideal for slicing or shredding. Pour the rich, flavorful juices over the top for a truly satisfying, no-fuss dinner that’s as wholesome as it is delicious. Perfect for those craving easy comfort food or a classic Sunday roast with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 large onion, sliced
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and halved
- 1.5 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the pork shoulder roast dry with paper towels and season it with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Transfer the roast to the slow cooker.
Add the minced garlic, sliced onion, carrots, and potatoes to the slow cooker, spreading them evenly around the pork roast.
In a small bowl, mix together the chicken stock, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the pork and vegetables in the slow cooker.
Cover and cook on low for 8 hours, or until the pork is fork-tender and the vegetables are cooked through.
Once cooked, carefully remove the pork roast from the slow cooker and transfer to a cutting board. Let it rest for 5-10 minutes before slicing or shredding.
Serve the pork roast with the cooked vegetables on the side, spooning some of the flavorful juices from the slow cooker over the top.
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.6 g | 510% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 27.5 g | ||
| Protein | 363.2 g | 726% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 8893 mg | 189% | |
*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.
