Tender Slow Cooker Pork Roast
This slow cooker pork roast recipe delivers incredibly tender, fall-apart pork with minimal effort. Perfect for a hearty family dinner or a week's worth of delicious meal prep, it is a comforting classic that uses simple ingredients to create a rich, savory gravy.
Ingredients
- 3 lb pork shoulder bone-in or boneless
- 1 tbsp olive oil
- 2 large yellow onions sliced
- 4 cloves garlic minced
- 1 cup beef broth low sodium
- 1/4 cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch for thickening gravy
- 2 tbsp cold water for cornstarch slurry
Instructions
- Pat pork roast dry with paper towels. Season generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear pork roast on all sides until browned, about 3-4 minutes per side.
- Place sliced onions at the bottom of the slow cooker. Add minced garlic.
- Transfer seared pork roast to the slow cooker, placing it on top of the onions.
- In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, and dried thyme. Pour mixture over the pork roast.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until pork is fork-tender.
- Carefully remove pork roast from slow cooker and shred with two forks on a cutting board.
- To make gravy, strain the cooking liquid from the slow cooker into a saucepan, discarding solids. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until thickened to desired consistency.
- Return shredded pork to the slow cooker with some of the gravy, or serve gravy separately over the pork. Serve hot with your favorite sides.
Notes
For an even richer flavor, add chopped carrots and potatoes to the slow cooker along with the onions during the last 2-3 hours of cooking. The gravy is excellent over mashed potatoes, rice, or egg noodles. Leftovers can be stored in an airtight container for up to 3-4 days and are fantastic in sandwiches or tacos.