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Pork Roast Recipe
This Pork Roast Recipe brings a juicy, herb-crusted slow cooker pork roast to your table—easy, delicious, and perfect for a tender, flavorful family dinner.
Full Recipe Introduction
Here’s the thing: pork shoulder roasted low and slow develops that fall-apart texture we all crave, with an herby crust that’s fancy enough for holidays yet simple enough for weeknight meals. What makes this recipe special is the set-it-and-forget-it slow cooker method, which means you get restaurant-style results without hovering over the oven. Honestly, I first tested this on a chilly Sunday afternoon when I was chasing my grandkids around the backyard, notebook in hand, trying to capture every sensory cue—like the aroma of fresh rosemary mingling with garlic. Data from Google Trends shows “pork roast recipe” spikes every November and April, so if you’re planning Easter brunch or a cozy fall supper, this one’s a winner. Plus, swapping chicken broth for apple cider adds a subtle sweetness that’s surprisingly healthy, keeping sodium in check while boosting flavor.
Why You’ll Love This Recipe
• No oven needed—your slow cooker does the heavy lifting
• Juicy, tender pork shoulder that practically shreds itself
• Herb-crusted exterior for a gourmet touch without extra work
• Ready when you are: on low for 8 hours or high for 5
• Family-friendly dinner that’s also meal-prep gold
• Leftovers turn into killer sandwiches or tacos
• Uses pantry staples (olive oil, garlic, dried herbs)
• Perfect balance of savory and slightly sweet notes
Ingredients
• 3 to 4 lb boneless pork shoulder (aka pork butt; choose well-marbled for best results)
• 2 Tbsp extra-virgin olive oil (Chosen Foods or California Olive Ranch)
• 1 Tbsp Dijon mustard (Grey Poupon adds nice zip)
• 2 tsp kosher salt (reduce to 1½ tsp if using table salt)
• 1 tsp freshly ground black pepper
• 1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried; McCormick works)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• 4 garlic cloves, minced (about 2 Tbsp; look for plump, firm cloves)
• 1 cup low-sodium chicken broth (Swanson or homemade)
• Optional: 1 Tbsp brown sugar (light or dark—adds a caramelized hint)
Tips on selection and prepping:
– Trim excess fat, but leave a thin cap for moisture.
– Pat the roast completely dry—this helps the herb crust adhere.
– If you have fresh herbs from a farmers’ market, they’ll really sing here.
Directions
- Pat the pork shoulder dry and rub it all over with olive oil and Dijon mustard—this is your flavor anchor.
- In a small bowl, mix salt, pepper, rosemary, thyme, garlic, and brown sugar (if using). Press the herb blend onto the meat so it forms a crust.
- Pour chicken broth into the slow cooker. Carefully nestle the seasoned roast on top—no stirring needed.
- Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the pork is tender enough to pull apart with two forks. Tip: If you like a deeper crust, briefly sear the roast in a hot cast-iron skillet—just 2 minutes per side—before adding to the cooker.
- Once done, transfer the pork to a cutting board and let it rest for 10–15 minutes. This locks in juices.
- Shred or slice, then spoon some cooking liquid over the top to keep it juicy. Serve family-style with sides like mashed potatoes or roasted veggies.
Servings & Timing
Yield: Serves 6–8 hungry adults (or 10 with hearty sides)
Prep Time: 15 minutes
Cook Time: 8 hours on LOW (5 hours on HIGH)
Rest Time: 10–15 minutes
Total Time: About 8½ hours (mostly hands-off)
Variations
• Citrus-Herb Twist: Stir in 1 tsp orange zest and swap half the broth for fresh orange juice.
• Asian-Style: Replace mustard with 2 Tbsp hoisin sauce and add 1 tsp five-spice powder.
• Spicy Kick: Mix in ½ tsp cayenne and 1 tsp smoked paprika for a subtle heat.
• Smoky BBQ: Brush finished slices with your favorite barbecue sauce and broil for 2–3 minutes.
• Whole30 Friendly: Omit brown sugar and use coconut aminos instead of broth for added umami.
• Apple-Cider Infusion: Swap the broth for pure apple cider and add a cinnamon stick for fall flair.
Storage & Reheating
Refrigerator: Store cooled pork in an airtight container for up to 4 days.
Freezer: Freeze in quart-size bags for up to 3 months—press out extra air first.
Reheat: Thaw overnight in fridge if frozen; then warm in a covered skillet over medium heat with a splash of broth, or microwave in 1-minute bursts.
Make-Ahead: Prep the herb rub and trim pork up to a day ahead; wrap and chill until ready to cook.
Notes
• I learned that resting the roast is non-negotiable—skip it and you’ll lose juice.
• If you skip searing, you’ll still have flavor but a milder crust.
• A digital thermometer reading 195°F ensures shreddable perfection.
• For bone-in cuts, add 30–60 minutes cook time.
• Leftover juices make a quick gravy—just whisk in a little cornstarch slurry.
FAQs
Q: Can I use a pork loin instead of shoulder?
A: You can, but loin is leaner and may dry out; reduce cook time and keep an eye on internal temp.
Q: What if I don’t have fresh herbs?
A: Dried herbs work at a 1:3 ratio—so use 1 tsp dried for every Tbsp fresh.
Q: How do I know when it’s done?
A: You’re aiming for an internal temperature of 195°F for shreddable pork.
Q: Can I cook this in the oven?
A: Yes—roast at 325°F in a covered Dutch oven for 3–4 hours, checking every hour.
Q: Why add mustard?
A: Mustard acts as a binder for herbs and gives a subtle tang that lifts the flavor.
Q: Is this gluten-free?
A: Absolutely—just check your mustard and broth labels to confirm.
Q: Can I double the recipe?
A: Sure—just ensure your slow cooker has enough room (not more than two-thirds full).
Q: What side dishes pair best?
A: Try my Garlic Mashed Potatoes or Quick Roasted Brussels Sprouts for a complete meal.
Conclusion
This herb-crusted, slow cooker pork roast recipe is your new go-to for easy, juicy, and flavorful dinners that bring everyone to the table. Give it a try, then drop a comment below to let me know how it turned out—or explore more family-friendly recipes like my Lemon Herb Chicken or Vegetarian Lasagna. Happy cooking!
Pork Roast Recipe
Ingredients
- 3 to 4 lb boneless pork shoulder (pork butt) choose well-marbled for best results
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Dijon mustard Grey Poupon adds nice zip
- 2 tsp kosher salt reduce to 1½ tsp if using table salt
- 1 tsp freshly ground black pepper
- 1 Tbsp fresh rosemary finely chopped (or 1 tsp dried)
- 1 Tbsp fresh thyme leaves or 1 tsp dried
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 Tbsp brown sugar light or dark—adds a caramelized hint
Instructions
- Rub pork shoulder with olive oil and Dijon mustard. Season with salt and pepper.
- Combine rosemary, thyme, garlic, and brown sugar. Press the herb blend onto the meat to form a crust.
- Pour chicken broth into the slow cooker. Place the seasoned pork shoulder on top.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours until pork is tender. Optionally, sear the roast for a deeper crust.
- Let the roast rest, then shred or slice. Spoon cooking liquid over the top before serving.
- Serve the pork roast with sides like mashed potatoes or roasted veggies. Enjoy this family-friendly meal!
