Easy Crock Pot Pork Roast Recipe

This crock pot pork recipe is one of my favorite go-tos, especially in cold winter months or when I need a no-fuss recipe that makes plenty of leftovers for weekly meal prep.

Ingredients

2 ½ – 3 lbs boneless pork shoulder or Boston butt 

2 teaspoons garlic powder

1 ½ teaspoons onion powder

1 ½ teaspoons dried rosemary, crushed

1 teaspoon paprika

½ teaspoon dried thyme

2 teaspoons fine salt

½ teaspoon black pepper

1 tablespoon avocado oil*

1 large onion, chopped (2-2 ½ cups)

½ cup low-sodium chicken broth

½ cup white wine** 

6 garlic cloves, minced (2 ½ tablespoons)

2 tablespoons Dijon mustard

16 oz baby or petite yellow potatoes, bite-size (if larger, cut in half)

12 oz carrots (about 5 medium), peeled and cut into chunks

Bundle of fresh thyme and fresh rosemary, optional

Instructions

Pat the pork shoulder with a paper towel to absorb liquid. Set aside.

Place a large cast iron skillet or other heavy pan on the stovetop over medium-high heat. 

While the skillet is heating, prepare the pork rub. In a small bowl, combine the garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper. Mix well, then rub all over the pork. 

Add the oil to the hot skillet and swirl to coat. 

When the oil is hot, place the pork in the skillet and sear for about 2 minutes on each side.

Meanwhile, place the onion in the bottom of the slow cooker. When the pork is seared on all sides, place it over top of the onion in the slow cooker. 

Add the broth, wine, and minced garlic to the hot skillet to deglaze it. Scrape the bits off the bottom of the pan and bring the liquid to a boil. 

Reduce the heat and simmer the liquid for 2 minutes to allow the flavors to combine. 

Stir in the mustard. Pour the liquid over the pork in the slow cooker. 

Top the pork with the potatoes and carrots. Sprinkle the potatoes and carrots with salt and pepper, then add the fresh herb bundle.

Cover the slow cooker and cook on low for 8-10 hours. You’ll know it’s done when the pork falls apart easily and the vegetables are fork-tender.

Meanwhile, make the gravy (optional): 

To make the gravy, transfer about 1 ½ cups of the liquid from the slow cooker to a small saucepan. 

In a small dish, stir together 1 tablespoon of water with 1 ½ tablespoons of cornstarch until a smooth slurry forms.