Best 3 Crock Pot Roasted Pork Recipes

Indulge in the tantalizing flavors of tender and juicy pork with our collection of crock-pot roasted pork recipes. These culinary delights offer a symphony of taste and aroma that will transform your kitchen into a haven of culinary bliss. Whether you prefer a classic, slow-cooked pork roast or an exotic fusion of spices, our curated selection caters to every palate. Dive into the succulent world of crock-pot pork recipes, where each dish promises an unforgettable dining experience. From the aromatic Italian-inspired pork roast to the tangy and sweet Asian-style pulled pork, our recipes will take you on a global culinary adventure. Get ready to impress your family and friends with mouthwatering pork dishes that are not only delectable but also effortless to prepare. Grab your slow cooker and let the magic begin!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER PORK ROAST

Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

SLOW COOKER PORK ROAST

Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

CROCK POT ROAST PORK

Crock Pot Roast Pork image

I've made this recipe for years. It's easy to make and smells great while it's cooking. I serve it with applesauce, sweet potatoes and a green veggie. There are never any leftovers.

Provided by Tobago Cay

Categories Weeknight

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs boneless pork roast
1 clove garlic
salt and pepper
1 large onion
2 whole cloves
2 bay leaves
1/2 cup water
2 tablespoons soy sauce

Steps:

Rub pork roast with salt and pepper.
Cut 10 slits on top of pork roast and insert sliced garlic into slits.
Broil pork roast for about 5 minutes.
Slice onion and put in crockpot.
Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot.
Cook on high 5-6 hours or low 10-12 hours.

Tips:

Choose a pork roast that is well-marbled. This will help to keep the meat moist and flavorful.
Brown the pork roast in a skillet before cooking it in the slow cooker. This will help to develop a rich, flavorful crust.
Season the pork roast generously with salt, pepper, and your favorite herbs and spices.
Add some liquid to the slow cooker, such as water, broth, or wine. This will help to prevent the pork roast from drying out.
Cook the pork roast on low for 8-10 hours, or on high for 4-6 hours. The pork roast is done when it reaches an internal temperature of 145 degrees Fahrenheit.
Let the pork roast rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.

Conclusion:

Crock-Pot Roasted Pork is a delicious and easy-to-make main course that is perfect for busy weeknights. With just a few simple ingredients and a little bit of time, you can create a tender, flavorful pork roast that your family will love. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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