Old-Fashioned Crockpot Pork Roast

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Recipe: Old-Fashioned Crockpot Pork Roast

Description

A classic Sunday dinner made effortless. This recipe uses a traditional blend of garlic, onions, and herbs to create a rich gravy right in the pot. It’s hearty, wholesome, and perfect for feeding a crowd or meal-prepping for the week.

  • Prep time: 15 minutes

  • Cook time: 8–10 hours (Low) or 5–6 hours (High)

  • Servings: 6–8

Ingredients

  • 3–4 lb Pork Butt or Shoulder (Bone-in or boneless)

  • 1 lb Carrots, peeled and cut into 2-inch chunks

  • 1.5 lb Baby potatoes (yellow or red), halved

  • 1 large Yellow onion, wedged

  • 4 cloves Garlic, minced

  • 2 cups Beef or vegetable broth

  • 2 tbsp Worcestershire sauce

  • 1 tsp Dried thyme

  • 1 tsp Dried rosemary

  • Salt and black pepper (to taste)

  • 2 tbsp Cornstarch mixed with 2 tbsp cold water (optional, for gravy)

Instructions

  1. Season: Pat the pork roast dry with paper towels. Generously season all sides with salt, pepper, thyme, and rosemary.

  2. Layer: Place the onions, carrots, and potatoes in the bottom of a 6-quart (or larger) slow cooker.

  3. Position: Place the seasoned pork roast on top of the vegetables.

  4. Liquid: In a small bowl, whisk together the broth, minced garlic, and Worcestershire sauce. Pour it over the pork and veggies.

  5. Slow Cook: Cover and cook on Low for 8–10 hours or High for 5–6 hours. The pork is done when it shreds easily with a fork.

  6. Gravy (Optional): Remove the pork and vegetables to a platter. Strain the remaining liquid into a saucepan. Add the cornstarch slurry and simmer over medium heat until thickened.

Notes & Tips

  • Don’t Rush: Pork shoulder is a hardworking muscle; it needs the long, slow cook time to break down connective tissue. If it’s tough, it likely just needs another hour.

  • Searing: If you have an extra 5 minutes, sear the pork in a hot pan with a little oil before putting it in the crockpot. This adds a deeper “umami” flavor and better color.

  • Veggie Size: Cut the vegetables into large, uniform chunks so they don’t turn into mush during the long cook cycle.

Nutritional Info (Per Serving)

  • Calories: 380 kcal

  • Protein: 32g

  • Fat: 18g

  • Carbohydrates: 22g

  • Fiber: 4g

  • Sodium: 650mg

Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Vitamins: Carrots provide Vitamin A (beta-carotene), while potatoes offer Vitamin C and Potassium.

  • Digestibility: Slow-cooking breaks down fibers, making the meat very easy to digest compared to grilled or fried alternatives.

Q&A

Q: Can I use Pork Loin instead of Pork Shoulder?

A: You can, but be careful. Pork loin is much leaner and can become dry if cooked for 10 hours. If using loin, check it at the 5-6 hour mark (on low).

Q: Can I cook this from frozen?

A: For safety reasons, it is recommended to thaw the meat completely before slow cooking to ensure it spends as little time as possible in the “bacteria danger zone” ($40^\circ\text{F}$ to $140^\circ\text{F}$).

Q: How do I store leftovers?

A: Store in an airtight container with some of the juices for up to 4 days in the fridge. It also freezes beautifully for up to 3 months.

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