This Slow Cooker Pork Roast is tender and deeply flavorful, with a subtle balance of savory herbs and natural sweetness from apples. As it cooks low and slow, the pork becomes fall-apart soft while creating a rich gravy. The gravy is subtly sweet and a little tangy, perfect for drenching the roast in. It’s a low fuss dinner that feels special enough for Sunday supper but easy enough for a busy weeknight.
We used a boneless pork roast in this recipe. You can use bone-in but you may need to adjust the cooking time.
Mix the salt, pepper, paprika, thyme and sage together.
Pat the pork roast dry with paper towels and rub the spice mix into the pork roast on all sides. Then heat a large skillet on medium and add the olive oil, coating the bottom. Place the pork roast into the skillet and sear for 2-3 minutes on all sides, getting a deep golden crust.
Add the onion, apples, and carrots to the slow cooker base. Sprinkle the garlic over the top. Then place the seared pork roast on top of the onions, apples, and carrots.
Whisk together the chicken broth, apple cider vinegar, and brown sugar. Pour the mixture over the roast and veggies.
Brush the Dijon mustard over the roast. Secure the lid and cook for 4-5 hours on high or 6-7 hours on low until the roast can be easily pierced with a fork and the internal temperature reaches 145°F. Baste the roast with the liquid a couple times through cooking.
Place the vegetables, apples, and roast onto a serving dish and allow the roast to rest for 10 minutes before cutting. Then cut the roast into slices.
If the apples break down, mix them into the sauce. They will naturally thicken it and add a little sweetness to it. You can also add a little bit of extra Dijon mustard for a bit of tanginess.
Serve the pork roast with the gravy on top and alongside the carrots and onions.
Slow Cooker Pork Roast FAQS:
You will need the following ingredients:
Pork shoulder or butt roast, olive oil, yellow onion, carrots, fuji apples, garlic, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, salt, pepper, paprika, thyme, sage, cornstarch
You will need the following supplies:
A slow cooker, cutting board, knife
Store leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the microwave or stovetop until heated through.
This Slow Cooker Pork Roast is best served hot.
Notes:
- We used a boneless pork roast in this recipe. You can use bone-in but you may need to adjust the cooking time.
- You can add baby potatoes to the slow cooker as well for a complete slow cooker meal.
- If the apples break down, mix them into the sauce. They will naturally thicken it and add a little sweetness to it. You can also add a little bit of extra Dijon mustard for a bit of tanginess.
- If you have a lot of roast leftover, you can shred it and mix the gravy in. It makes for great leftovers in bowls or sandwiches.
Slow Cooker Pork Roast
Ingredients
- 3-4 pound pork shoulder or pork butt roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- 2 fuji apples, peeled and sliced
- 4 carrots, peeled and cut into pieces
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsps apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 tbsps cornstarch slurry (optional, for thickening)
Instructions
- Pat the pork roast dry with paper towels. Mix the salt, pepper, paprika, thyme and sage together and rub it into the pork roast on all sides.
- Heat a large skillet on medium and add the olive oil, coating the bottom. Place the pork roast into the skillet and sear for 2-3 minutes on all sides, getting a deep golden crust.
- Add the onion, apples, and carrots to the slow cooker base. Sprinkle the garlic over the top.
- Place the seared pork roast on top of the onions, apples, and carrots.
- Whisk together the chicken broth, apple cider vinegar, and brown sugar. Pour the mixture over the roast and veggies. Brush the Dijon mustard over the roast.
- Secure the lid and cook for 4-5 hours on high or 6-7 hours on low until the roast can be easily pierced with a fork and the internal temperature reaches 145°F. Baste the roast with the liquid a couple times through cooking.
- Place the vegetables, apples, and roast onto a serving dish and allow the roast to rest for 10 minutes before cutting.
- If the gravy is too thin, mix a 2 tablespoon cornstarch slurry and leave uncovered in the slow cooker to thicken.
- Serve the pork roast with the gravy on top and alongside the carrots and onions.
Notes
- We used a boneless pork roast in this recipe. You can use bone-in but you may need to adjust the cooking time.
- You can add baby potatoes to the slow cooker as well for a complete slow cooker meal.
- If the apples break down, mix them into the sauce. They will naturally thicken it and add a little sweetness to it. You can also add a little bit of extra Dijon mustard for a bit of tanginess.
- If you have a lot of roast leftover, you can shred it and mix the gravy in. It makes for great leftovers in bowls or sandwiches.
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