This post may contain affiliate links. Please read our disclosure policy.
This Crock Pot Pork Roast recipe is tender and juicy and perfect for busy weeknights. It’s super easy to make in your slow cooker with just a few simple ingredients and about 5 minutes of prep. Serve it with gravy, mashed potatoes, and green beans for the ultimate comfort food meal.
Looking for more easy pork dinners? Try my Baked Pork Chops or Pork Schnitzel. You can also browse all of my favorite Pork Recipes for more ideas.
3 Important Tips For This Crock Pot Pork Roast
A few quick tips to make sure your pork roast turns out perfectly tender and flavorful every time.
- Skip the extra salt if your roast is pre-brined. Many store-bought pork loins (like those from Costco) come in a solution of broth and salt. Taste after cooking and season as needed.
- You can cook this from frozen. Just add about an hour to the cooking time. No need to add liquid when cooking from frozen since the roast releases plenty as it thaws.
- Don’t skip the resting time. Let the roast rest for 5-10 minutes before slicing. This helps the juices redistribute so the meat stays moist.
Choosing the Right Pork Roast
I use a pork loin roast for this recipe. It’s my favorite cut of pork to roast in a slow cooker because it’s a generously sized roast that serves at least 6 people and comes out juicy, flavorful, and tender after several hours of cooking.
I buy a 2-3 pound pork loin roast at Costco because it comes in a 4-pack, which means I always have some on hand in the freezer. I just pull one out when I’m ready to cook and put it right into my slow cooker.
The long, skinny pork tenderloin is also a good cut, but it has more risk of getting dry because it’s leaner. For tenderloin, I prefer Bacon Wrapped Pork Tenderloin or Pan Roasted Pork Tenderloin.
If it’s Pulled Pork you’re after, you’ll need a large pork shoulder. And Crockpot Ribs are always a winner.
RECIPE WALK-THROUGH
How to Make a Crock Pot Pork Roast
See the recipe card below for full, detailed instructions
Step 1: Season the Roast
Place the pork roast in the crock pot (fresh or frozen). Sprinkle salt and pepper on all sides, getting some on the sides and ends, then add a generous coating of poultry seasoning.
Poultry seasoning isn’t just for chicken! It’s a blend of sage, thyme, marjoram, rosemary, and nutmeg, which all pair beautifully with pork. It adds warm, savory flavor without needing a long list of spices.
Step 2: Add Liquid (If Using Fresh or Thawed)
If your roast is fully thawed or fresh, add ¼ to ½ cup of water or chicken broth to the bottom of the pot. This creates steam and helps keep everything moist.
If cooking from frozen, skip this step. The roast will release plenty of liquid as it thaws.
Step 3: Cook Low and Slow
Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours. If your roast is frozen, add about 1 hour to the cooking time.
You’ll know it’s done when the pork reaches an internal temperature of at least 145°F and is fork-tender. It’s okay if it’s still a little pink in the center. Check out my free printable Meat Temperature Chart for more guidance.
- Want to add vegetables? Toss in roughly chopped potatoes, carrots, or onions at the start of cooking. Cut them into large pieces so they don’t overcook and turn to mush.
How to Make a Pork Gravy with a Roux
Making gravy from the pan juices takes this roast to the next level. It’s simple, quick, and so good over mashed potatoes.
- Melt the butter and add flour. Melt 3 tablespoons of butter in a skillet or saucepan, then whisk in 3 tablespoons of flour. Let the roux cook over medium heat until it’s golden and all of the flour is completely absorbed. You can also add minced garlic to the butter for extra flavor.
- Add liquid and simmer. Pour in 2 cups of liquid (use the juices from the slow cooker and add chicken broth to make 2 cups). Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Season to taste. Add salt and pepper until it tastes just right. Serve warm over sliced pork and mashed potatoes.
For beef roasts, use beef broth instead of chicken along with the cooking juices.
Variations
- Soup Mix: Try sprinkling an onion soup mix over the roast for a great flavor boost.
- Add Veggies: For a complete one-pot meal, add roughly chopped potatoes, carrots, onions, or garlic to the slow cooker. Cut them into very large pieces so they hold up during the long cook time.
- Spicy: Add jarred pepperoncini and a little of the juice for a nice tangy kick, like I do with my Top Round Roast.
- Different Seasoning: If you don’t have poultry seasoning or want to try something new, Cajun seasoning works great, or keep it simple with paprika and garlic powder.
- Butter the Roast: For a richer finish, add a few pats of butter on top of the roast before cooking.
- Searing: This is optional, but if you have 10 extra minutes, sear the roast on all sides in a hot cast iron skillet before adding it to the slow cooker. This adds a nice depth of flavor and makes it easier to slice.
Serving Suggestions
This pork pairs well with Fluffy Mashed Potatoes, Seasoned Rice, and any kind of vegetable. Try it with these veggies:
If you have leftovers, use the meat in enchiladas, taquitos, or sandwiches. The possibilities are endless!
Storage Tips
The Best Way to Store Leftovers
Refrigerate: Store in an airtight container for up to 3-4 days.
Freeze: Store in an airtight, freezer-safe container in the freezer for up to 6 months.
Repurposing: Shredded pork can be repurposed into pulled pork sandwiches, enchiladas, tacos, or even as a delicious topping for mac and cheese!
Frequently Asked Questions
How long does pork take in a slow cooker?
A 3-pound pork roast will take about 8-9 hours on LOW or 4-5 hours on HIGH. If cooking from frozen, add about an hour to the total time. The roast is done when it’s fork-tender and reaches an internal temperature of at least 145°F.
Do you put water in the crock pot with a pork roast?
It depends! If cooking from frozen, skip the liquid since the roast releases plenty as it thaws. For fresh or thawed roasts, add ¼ to ½ cup of water or chicken broth to create steam and keep things moist.
How do you keep slow cooker pork roast from drying out?
Use a pork loin roast (not tenderloin), don’t add too much liquid, and avoid overcooking. Letting the roast rest for 5-10 minutes before slicing also helps the juices redistribute. If your roast has a fat cap, place it facing up so it bastes the meat as it cooks.
Should you sear pork roast before slow cooking?
It’s not required, but searing adds a nice depth of flavor and helps the roast hold its shape for slicing. If you have 10 extra minutes, it’s worth doing in a hot cast iron skillet.
Can you use pork tenderloin instead of pork loin?
I don’t recommend it for this recipe. Pork tenderloin is leaner and smaller, so it dries out more easily with long cook times. For tenderloin, try my Bacon Wrapped Pork Tenderloin instead.
Can you make this ahead of time?
Yes! Cook the roast a day or two in advance and store the sliced meat in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of broth.
Instant Pot Pork Roast
Using your Instant Pot is a great option if you forgot to set your crock pot in the morning! Add a cup of water to the bottom of the pot before placing the roast in, then high-pressure cook for about 15 minutes with a 15-minute natural release.
More Pork Recipes
- Shake and Bake Pork Chops
- Pork Schnitzel
- Baked Pork Chops
- Lemon Herb Pork Tenderloin
- French Onion Pork Chops
- Slow Cooker Pulled Pork Chili
Easy Crock Pot Pork Roast
Ingredients
- 2.5 pounds Pork loin roast
- Salt
- Pepper
- 1-2 teaspoons Poultry seasoning
For the Gravy (optional)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Liquid (juices from the slow cooker and/or chicken broth)
Instructions
- Put the fresh or frozen pork roast in the crock pot.
- Sprinkle with salt and pepper on all sides, then generously coat with poultry seasoning.
- If using a fresh or thawed roast, add ¼ to ½ cup of water to the bottom of the crock pot. Skip this step if cooking from frozen.
- Cover and cook on HIGH for 4-5 hours or LOW for 8-9 hours. If frozen, add about 1 hour to cooking time.
To Make the Gravy (optional)
- Melt 3 tablespoons of butter in a skillet or saucepan, then whisk in 3 tablespoons of flour. Let the roux cook over medium heat until golden and the flour is fully absorbed.
- Add 2 cups of liquid (use juices from the slow cooker plus chicken broth to equal 2 cups). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened.
- Season the gravy with salt and pepper to taste.
Notes
- Best cut: Use a pork loin roast (not tenderloin) for this recipe. Tenderloin is leaner and dries out with long cook times.
- Pre-brined pork: Many store-bought pork loins come in a broth/salt solution. Taste after cooking before adding more salt.
- Cooking from frozen: No need to thaw! Just add about 1 hour to the cook time and skip adding liquid.
- Resting: Let the roast rest 5-10 minutes before slicing so the juices redistribute and the meat stays moist.
- Adding vegetables: Toss in large chunks of potatoes, carrots, or onions at the start of cooking for a one-pot meal. Cut veggies large so they don’t turn mushy.
- Poultry seasoning: This blend of sage, thyme, rosemary, marjoram, and nutmeg pairs perfectly with pork. Substitute Cajun seasoning or garlic powder and paprika if preferred.
- Internal temperature: Pork is safe to eat at 145°F. It may still be slightly pink in the center, and that’s okay!
- Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 6 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love ❤️ these recipes 😋
Thank you Karen!
I usually do a teriyaki pork or a sweet marinade with brown sugar, but wanted something less sweet this time. This recipe fit the bill perfectly – easy, tender and tasty. We enjoyed the savory flavor very much and it was perfect to put together quickly on a busy day.
Awesome feedback Megan! Thanks for stopping by.
If I add 2 cups of carrots, will they soak up most the juice? I want to have plenty of juice left to make the gravy. Do you think it would be better for me to omit the carrots?
Hi Destiny, They will soak up some of the juices but you should still have some to make gravy. Just in case, keep some chicken stock on hand.
Are you saying the pork roast needs to be seared before putting in the crock pot to cook?
No, I’m saying that it’s optional. It does add depth of flavor if you have the extra time to do it. But you can certainly make it without searing.
Needed pork roast inspiration and this was delicious for a Sunday night dinner! I didn’t have poultry seasoning on hand, but had sage, fresh rosemary, garlic, grinded salt & pepper – it was delicious! Added large potato slices, onions and carrots and it was perfect and simple. The gravy was fabulous too! Thank you!
You are so welcome Ash! Thanks for stopping by to share.