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A pork roast on a cutting board topped with fresh parsley, next to fresh rosemary, with the front part of the roast shredded.
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Slow Cooker Pork Roast

Slow Cooker Pork Roast made with pork shoulder slow cooked with onion, seasoning, and broth until it's tender and juicy and falling off the bone!
Prep Time10 minutes
Cook Time6 hours 15 minutes
Total Time6 hours 25 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 358kcal
Author: Jacqui

Equipment

  • 1 6-7 quart slow cooker

Ingredients

  • 4 pound pork roast shoulder or butt
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion
  • 1 cup vegetable or chicken broth gluten free
  • 3 springs fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • In a small bowl mix together the herbs and spices. Pat the pork roast dry with a paper towel, then rub the spice mixture evenly over the roast.
  • Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 2-3 minutes on all sides.
  • Place the onions on the bottom of the slow cooker, then place the pork roast on top of the onion slices. Pour the broth into the pot and place the rosemary sprigs to each side.
  • Place the lid on to the slow cooker and cook on low for 6-7 hours, or until the roast is fully cooked and fork-tender. Discard the rosemary sprigs before serving.

Notes

Click on the time in the instructions to start a timer! 
Storage
Refrigerate leftovers in an airtight container for 3-4 days. 
Freeze leftovers in a freezer-safe container for 2-3 months. 
Cooking Tips
  • My 4 pound pork roast took 6 hours on low to finish cooking and be very fork-tender. If you have a bigger or smaller roast, you may need to increase or decrease the cooking time.
  • I recommend cooking this on low, because the connective tissue in the roast will break down more effectively. A larger roast (more than 4 pounds) may take 7-8 hours to finish cooking.
  • I do not recommend using a frozen pork roast, because it is too thick to stay in the safe cooking temperature zone for the right amount of time. 

Nutrition

Calories: 358kcal | Carbohydrates: 3g | Protein: 51g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 143mg | Sodium: 375mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg