Best 8 Tender Slow Cooked Pork Roast Recipes

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Are you craving a hearty and flavorful dish that will tantalize your taste buds? Look no further than our ultimate guide to creating a tender slow cooked pork roast. This succulent dish is perfect for a special family dinner or an intimate gathering with friends. With just a few simple ingredients and a slow cooker, you can transform an ordinary pork roast into an extraordinary culinary masterpiece. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

TENDER PORK ROAST IN THE SLOW COOKER



Tender Pork Roast in the Slow Cooker image

Make and share this Tender Pork Roast in the Slow Cooker recipe from Food.com.

Provided by kittycatmom

Categories     Pork

Time 8h5m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 5

1 (3 lb) boneless pork roast
1 (8 ounce) can tomato sauce
1/2 cup low sodium soy sauce
1/3 cup brown sugar
2 teaspoons ground mustard

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker.
  • Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm.
  • If desired, skim fat from pan juices and thicken for gravy.

Nutrition Facts : Calories 404.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 146.2, Sodium 778.7, Carbohydrate 12, Fiber 0.6, Sugar 10.4, Protein 49.8

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

SLOW-COOKED PORK ROAST



Slow-Cooked Pork Roast image

Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 cup barbecue sauce
2 tablespoons unsweetened apple juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon minced garlic
2 teaspoons grated lemon zest
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 22g protein.

SLOW COOKED PORK ROAST



Slow Cooked Pork Roast image

There is no such thing as leftover slow cooked pork. There is only such thing as another brilliant pork dinner waiting to happen.

Provided by Katie Workman

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

3 tablespoons brown sugar (light or dark)
2 teaspoons minced garlic
2 teaspoons canola or vegetable oil
2 teaspoons chili powder
1 teaspoon paprika (hot or sweet)
1 teaspoon coarse or kosher salt
½ teaspoon freshly ground black pepper
1 5-pound boneless pork butt roast
½ cup dry white wine

Steps:

  • Preheat the oven to 300°F.
  • In a small bowl combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
  • Cook uncovered for 5 to 6 hours, until it has a nice crust and the meat is falling apart tender. You are looking for an internal temperature of 185°F, but you can also definitely tell it's done when it is starts to become tender enough to pull it apart with a fork.
  • Remove the roast from oven and let sit for about 15 to 20 minutes. Use a fork or two to shred the meat into nice sized pieces.

Nutrition Facts : Calories 277.33 kcal, Carbohydrate 3.68 g, Protein 35.52 g, Fat 11.53 g, SaturatedFat 3.84 g, Cholesterol 113.4 mg, Sodium 323.66 mg, Fiber 0.19 g, Sugar 3.05 g, ServingSize 1 serving

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

TENDER SLOW COOKED PORK ROAST



Tender Slow Cooked Pork Roast image

This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.

Provided by Sarah

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (4 pound) pork shoulder roast
1 (8 ounce) can tomato sauce
¾ cup soy sauce
½ cup white sugar
2 teaspoons ground mustard

Steps:

  • Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g

FALL-APART-TENDER SLOW-ROAST PORK BUTT



Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  • Place the roast in a greased casserole dish with a lid.
  • Sprinkle the roast on all sides with Worcestershire sauce.
  • Let sit at room temperature for 1-1/2 hours.
  • After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  • Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
  • Pour the apple juice into the bottom of the casserole.
  • Cover tightly.
  • Preheat oven to 425 degrees F for 15 minutes.
  • Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  • Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  • Stir the salt and black pepper into the juice (do not omit the salt!).
  • Slice meat as desired.

SLOW-COOKED PORK ROAST DINNER



Slow-Cooked Pork Roast Dinner image

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

Tips:

  • Choose the right cut of pork: Look for a pork roast that is labeled "shoulder" or "butt." These cuts are best for slow cooking because they have a lot of intramuscular fat, which will help keep the meat moist and tender.
  • Sear the pork roast before slow cooking: Searing the pork roast before slow cooking will help to develop a flavorful crust and lock in the juices.
  • Use a flavorful liquid in the slow cooker: The liquid that you use in the slow cooker will add flavor to the pork roast. Some good options include chicken broth, beef broth, apple juice, or orange juice.
  • Add vegetables and herbs to the slow cooker: Vegetables and herbs will add flavor and nutrients to the pork roast. Some good options include onions, carrots, celery, garlic, and thyme.
  • Cook the pork roast on low heat for 8-10 hours: The best way to get tender, fall-apart pork roast is to cook it on low heat for a long period of time. This will allow the connective tissue in the meat to break down and the flavors to develop.
  • Let the pork roast rest before serving: Once the pork roast is cooked, let it rest for 15-20 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it even more tender and flavorful.

Conclusion:

Slow-cooked pork roast is a delicious and easy-to-make meal that's perfect for a busy weeknight. With a little planning, you can have a tender, fall-apart pork roast that the whole family will love. So next time you're looking for a simple but satisfying meal, give slow-cooked pork roast a try. You won't be disappointed!

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