Simple Slow Cooker Pork Roast

Even those of us who are die-hard cooking fanatics can appreciate a meal that requires minimal preparation but delivers maximum satisfaction at the end of a long day.

I grew up with pork and beef pot roasts. My mom made them year ‘round, and to this day, they’re one of my favorite “classic” meals.

While there’s nothing new or groundbreaking about popping roasts into slow cookers, there is something extraordinary about the way they taste. They’re unbelievably tender and flavorful, and there are so many ways that you can serve them – both the first time and in their leftover state.

In this particular case, because of the more complex Corn Sauté with Fresh Ginger, Garlic & Cilantro that I was serving with it, I wanted the roast to be really simple… No fussy marinades or complicated spice mixes – just salt, pepper, garlic powder and a bay leaf.

Simple Slow Cooker Pork Roast |

And it couldn’t have been better!

It was so tender after six hours of cooking I couldn’t even turn it over. That ended up being a really good thing because the seasoned “crust” that formed on the top of the roast as it cooked was absolutely divine. We roasted some Yukon Gold potatoes to go with it and savored every bite.

Simple Slow Cooker Pork Roast |

To top it off, we shredded the leftover roast and enjoyed it and the corn sauté again the next night! For a different spin, we wrapped the pulled pork and corn sauté in flour tortillas, added a little shredded lettuce and drizzled it with an amazing Cilantro Lime Yogurt Sauce.

One roast. Two fabulous dinners. Total Win!

And, on top of that, I’ve got a Rustic Pork, Bean, and Root Veg Stew in the works for tonight using the slow-cooked juice from the roast. {Waste not, want not!}

After cooking the roast, I let the juice cool and strained it into a glass bowl, then covered the bowl and popped it into the refrigerator. The fat that remains after cooking rises to the surface and hardens so you can just skim it right off the top.

While I could certainly use chicken or vegetable stock, the beautiful pork roast broth will make the perfect base for my hearty soup. The house is going to smell unbelievably good while it’s cooking… I can’t wait!

So, yes, you could definitely say that I’m in love with good ol’ fashioned roasts all over again. They’re proof that food doesn’t have to be fancy to be fabulous, and I’m so O.K. with that!


Simple Slow Cooker Pork Roast
Prep time
Cook time
Total time
A simple, classic Pork Roast recipe. It’s delicious served with vegetables or other sides. And because it’s so tender, it shreds/pulls very easily making it perfect for sandwiches, tacos, wraps, quesadillas, soups and stews. You’re going to love this roast in so many ways.
Recipe from:
Serves: 4
  • 1, 2.5 pound Pork Sirloin Roast
  • Kosher salt and fresh cracked pepper, to taste
  • 1 teaspoon garlic powder, or more to taste
  • 1 large dried bay leaf
  • 1 – 2 tablespoons good quality olive oil
  • 2 – 3 cups of water, room temperature
  1. Season the pork roast - top, bottom, and sides - with kosher salt, fresh cracked pepper and garlic powder (or onion powder if you prefer).
  2. Drizzle a tablespoon or two of olive oil in the bottom of the slow cooker, and then place the seasoned pork roast the slow cooker - fat side down.
  3. Add 2 – 3 cups of room temperature water to the slow cooker so it’s about 2" deep. (You want the water to cover the bottom half of the roast so it remains tender and juicy!)
  4. Place a bay leaf or two in the water.
  5. Depending on your schedule: Turn slow cooker on High for the first hour, and then down to Low for an additional 6 - 8 hours. No need to turn the roast – the seasoned "crust" that forms on the top of the roast as it cooks is absolutely delicious!
  6. Reserve a little of the broth to serve as an au jus – especially if serving with roasted or garlic mashed potatoes.
Cook's Notes:
*Feel free to use any blend of spices and seasonings that suit your taste.
*I’m currently using Frontier brand garlic powder and I really like it! (FYI: The label indicates that ⅛ teaspoon garlic powder = 1 fresh garlic clove.)
*Adding PLENTY of water is key to a tender, flavorful roast. The resulting broth can be frozen if needed, and later used in soups and stews. (Please see the notes in the post above.)
*Because this roast is so tender, it shreds/pulls very easily. The leftovers are perfect for sandwiches, tacos, wraps, quesadillas, soups and stews.
*Please see the links below for more cooking guidelines for pork if needed.


If you’re interested, here are some additional guidelines for cooking pork:

Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture.

The National Pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a 3-minute rest.

Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest. Doneness for some pork cuts is designated as “tender”. This includes small cuts that are difficult to test with a thermometer and large cuts that cook slowly at low temperatures.

Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F. or enjoyed cold.

Simple Slow Cooker Pork Roast |


We’d love to hear what other variations you come up with and how you’ve served this simple, delicious roast! Let us know by commenting here on the blog and make sure to hashtag #baconfatte or tag @baconfatte on FacebookPinterestInstagramTwitter, and Google+ when you try this recipe. Thanks for cooking with!


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