Tender Slow Cooker Pork Roast Recipe

I slipped an unexpected pantry ingredient into my Slow Cooker Pork Roast, using a simple crockpot method that cuts hands-on time and keeps dinner fuss-free.

I can’t explain why, but when I serve this Tender Slow Cooker Pork Roast people stare. A pork shoulder roast slow cooked until it pulls apart, with a hint of brown sugar that gives it an edge, makes dinner feel like a reveal.

It’s not fussy yet somehow dramatic, the kinda dish that makes you ask what the secret was. If you like Slow Cooker Pork Roast or want an easy Crockpot Roast for weeknights, this one keeps you guessing in the best way.

I’ve botched recipes before but this one almost never fails, and that’s worth writing about.

Ingredients

• Pork shoulder: Rich in protein and fat, great for slow cooking, gives juicy, tender savory depth
• Onion: Adds sweetness and fiber when cooked, helps thicken juices and boost overall flavor
• Garlic: Sharp aromatic, immune supporting compounds, gives savory punch without overpowering other flavors
• Brown sugar: Caramelized sweetness balances savory, adds color and deep molasses notes
• Soy sauce: Salty umami depth, adds savory complexity and helps tenderize and season meat
• Apple cider vinegar: Tangy acidity brightens rich pork, helps cut fattiness and lifts flavors
• Olive oil: Adds heart healthy fats for Browning, carries flavor and keeps meat moist
• Cornstarch: Neutral thickener that makes glossy gravy, no extra flavor just silkier sauce

Ingredient Quantities

• 1 pork shoulder roast 3 to 4 pounds bone in or boneless
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 to 2 tablespoons olive oil
• 2 tablespoons cornstarch (for thickening) and 2 tablespoons cold water

How to Make this

1. Pat the 3 to 4 pound pork shoulder dry and rub it with the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika and 1 teaspoon dried thyme so it’s well seasoned all over.

2. Heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, then brown the roast on all sides, about 3 to 4 minutes per side; this gives extra flavor so don’t skip it if you can.

3. Place the 1 large sliced onion and the 4 minced garlic cloves in the bottom of the slow cooker, lay the browned roast on top.

4. In a bowl whisk together 1 cup low sodium chicken broth, 1/4 cup packed brown sugar, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce until the sugar mostly dissolves.

5. Pour the sauce over the roast and onions, cover the slow cooker and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and falling apart.

6. When the roast is done lift it out to a cutting board and tent with foil so it rests while you finish the sauce; skim excess fat from the liquid if you want it leaner.

7. Make the cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then whisk the slurry into the hot cooking liquid in the slow cooker or pour the liquid into a saucepan and whisk it in there.

8. Bring the sauce to a simmer and cook until thickened, about 3 to 5 minutes, stirring; taste and adjust with a pinch more salt or a splash of vinegar if it needs brightness.

9. Shred or slice the pork, return to the sauce to soak for a minute, then serve with the thickened sauce spooned over; tip, if you want a slightly crisp exterior pop slices under a hot broiler for 3 to 5 minutes, watching closely so they don’t burn.

Equipment Needed

1. Large heavy skillet for browning the pork, cast iron if you got it
2. Slow cooker (6 quart is ideal)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and measuring spoons
5. Mixing bowl and a whisk
6. Tongs or a sturdy spatula for turning and moving the roast
7. Small bowl and spoon for making the cornstarch slurry
8. Saucepan or ladle and wooden spoon for finishing and thickening the sauce

FAQ

Tender Slow Cooker Pork Roast Recipe Substitutions and Variations

• Soy sauce: swap with tamari (use equal amounts for a gluten free version) or coconut aminos (1:1, slightly sweeter so you might cut the brown sugar a tiny bit).
• Brown sugar: use 3 tablespoons maple syrup or honey instead for the same sweet depth; if you use a liquid sweetener, reduce the chicken broth by about 1 tablespoon so the sauce isnt too thin.
• Cornstarch (for thickening): use 2 tablespoons arrowroot (same strength) or 4 tablespoons all purpose flour (mix with cold water first so no lumps).
• Pork shoulder roast: pork butt or picnic roast are the closest swaps for the same fatty, pull apart texture; if you want leaner meat try pork loin but cut cooking time and watch for dryness, or use a 3 to 4 pound beef chuck roast as a beef alternative.

Pro Tips

1. Sear the roast until it gets a really good crust, it adds way more flavor than you think and skips the bland slow cooker meat vibe. Use a heavy skillet if you can and dont over crowd it or it will steam instead of brown.

2. Make the sauce a little ahead and simmer it down before adding to the cooker, or after cooking take the liquid out and reduce it on the stove for a deeper, more concentrated flavor. If its too sweet at the end add a splash of vinegar or a squeeze of lemon to wake it up.

3. Chill the cooking liquid briefly and scoop off the solidified fat if you want it leaner, or spoon fat off while it’s hot for a cleaner sauce. Either way resting the meat for 10 minutes helps the juices redistribute so shredding isnt a soggy mess.

4. If you like bits of crisp texture shred most of the pork but reserve some slices, pat them dry and blast under a hot broiler or in a hot pan for a few minutes. Watch it closely cause thin edges go from perfect to burned fast.

5. Use low sodium soy and taste as you go because salt builds up while it cooks, and when thickening with cornstarch whisk the slurry into hot liquid off the heat first then bring to simmer gently so you dont get lumps or a gluey sauce.