Tangy Slow Cooker Pork Roast
Transform your mealtime with this flavorful and effortless Tangy Slow Cooker Pork Roast, a dish that's all about bold flavors and comforting textures. This slow-cooked masterpiece starts with a tender pork shoulder roast, perfectly seared for deep caramelization, then braised to perfection in a rich, tangy sauce made from apple cider vinegar, Worcestershire sauce, brown sugar, and Dijon mustard. Infused with the savory sweetness of sautéed onions and garlic, this recipe also features smoky paprika and tomato paste for added depth. With just 20 minutes of prep, your slow cooker does all the work, delivering fall-apart, juicy pork after 8 hours of low-and-slow cooking. Serve it with creamy mashed potatoes, fluffy rice, or crisp coleslaw for a meal that's as versatile as it is mouthwatering. Perfect for busy weeknights or a cozy weekend feast, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 lbs pork shoulder roast
- 1 large yellow onion
- 3 large garlic cloves
- 0.5 cups apple cider vinegar
- 0.25 cups Worcestershire sauce
- 0.33 cups brown sugar
- 2 tbsp dijon mustard
- 2 tbsp tomato paste
- 0.5 cups chicken broth
- 2 tsp paprika
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil
Instructions
Peel and slice the onion into thin wedges. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder roast on all sides until golden brown, about 3-4 minutes per side. This seals in the flavors and enhances the texture.
Transfer the seared pork roast to the slow cooker.
In the same skillet, sauté the onions and garlic until softened and aromatic, about 3-4 minutes. Add them to the slow cooker, arranging them around and over the pork roast.
In a bowl, mix together apple cider vinegar, Worcestershire sauce, brown sugar, dijon mustard, tomato paste, chicken broth, paprika, ground black pepper, and kosher salt to create a tangy sauce.
Pour the tangy sauce evenly over the pork roast and onions in the slow cooker.
Cover the slow cooker with its lid and set it to low heat. Allow the pork to cook for 8 hours, or until it is fork-tender and easily shred apart.
Once cooked, transfer the pork to a large plate or board and shred it using two forks.
Skim any excess fat from the liquid in the slow cooker. Optionally, you can thicken the sauce by simmering it in a saucepan and whisking in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until thickened.
Return the shredded pork to the slow cooker and stir to coat with the tangy sauce, or serve the sauce on the side.
Serve warm with your choice of sides, such as mashed potatoes, rice, or coleslaw.
Nutrition Facts
Calories |
5246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.8 g | 510% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 64.5 g | ||
| Protein | 333.4 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6605 mg | 141% | |
*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.
