Slow Cooker Pork Roast with Gravy

This slow cooker pork roast cooks low and slow for 10-12 hours until it’s impossibly tender and falling apart, then the drippings become a rich, flavorful gravy in minutes. Just 5 minutes of prep and dinner takes care of itself.

Easy Slow Cooker Pork dinner

Today I’m bringing you a delicious dinner that cooks to perfection in the crockpot! Don’t you love meals like that? I know I do.  Just a handful of ingredients and you can practically forget about it. I served this pork roast with brown rice and a side of green beans. Healthy, easy to make and minimal effort. I’ve used bone-in pork roast as well as boneless pork roasts and I think they’re both amazing. I tend to use the boneless variety more often because I buy them in bulk at Costco.

Slow Cooker Pork Roast Recipe ingredients

Here’s what you need to make this recipe:

— PORK ROAST: You’ll need a 3-4 lb pork roast of any type, really. Sometimes I use a boneless pork roast from Costco. Other times I use a larger, bone-in roast from the grocery store. Both work well! If you do use a bone-in roast, it can be larger, because of course, the bone has some weight.

— BROTH: You’ll add 1 cup broth to the slow cooker. My favorite to use is chicken broth, but you can use vegetable broth if you prefer.

— FLAVOR: To add flavor, we use 1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2-4 TBSP honey and 2 tsp minced garlic. Feel free to adjust to your liking, using more honey or less depending if you like sweeter recipes or not.

— THICKENING AGENT: To thicken the gravy, we use 2 tsp cornstarch at the end of the recipe.

Which Cut of Pork is Best for a Slow Cooker Roast?

Not all pork roasts are created equal, and the cut you choose makes a significant difference in the final result. Here’s what to look for:

Pork shoulder (Boston butt) is the best choice for a fall-apart, fork-tender roast. It has the right amount of fat and connective tissue that breaks down over a long, slow cook and produces incredibly moist, flavorful meat. Pork shoulder and pork butt are both marbled with fat and connective tissue, which break down beautifully in the slow cooker — don’t be intimidated by the fat content, it’s exactly what makes the meat so good.

Pork loin is leaner and works for a sliceable roast rather than a fall-apart one. Being a lean cut, pork loin is more forgiving cooked slowly at a lower temperature — if you prefer neat slices over pulled pork, loin is a good choice with this recipe.

Pork tenderloin — avoid this cut for a slow cooker roast. Lean cuts like pork tenderloin can dry out with long cooking and will be tough and stringy at the 10-12 hour mark. Save it for quick high-heat cooking methods. Butter with a Side of Bread

Bone-in vs. boneless: Both work. Bone-in adds a little extra flavor and richness to the cooking liquid. Boneless is easier to slice and shred and fits more easily into the slow cooker. Either way, look for a roast between 3-5 pounds for this recipe.

Can I use a pork loin roast in place of a pork roast in this slow cooker recipe?

Pork loin comes from a different section of the pig as a pork roast does. It’s a longer, thinner piece of meat and it’s very tender. I think the flavors in this recipe would work beautifully for a pork loin, I’d just decrease the cooking time to  4-5 hours.

How long does it take to slow cook pork?

When you cook a pork roast in a slow cooker, how long you cook it for depends on how large your roast is. I use a small 3-4 pound boneless pork roast for this recipe and I like to cook it in a slow cooker on LOW for 10-12 hours. You can cook it on HIGH for 6-8 hours, but I think the texture and flavor is better when you cook it on low.

I cook this Pork Roast recipe in a 4.5 quart basic crock pot. (Basic but so pretty!)

Can I make Pork Roast in an Instant Pot?

Yes! I’ve also begun making this in my Instant Pot and it’s AMAZING. It’s quite a bit faster than using a Slow Cooker (it takes about 2 hours total!) and I think I like the results even more! I use a small, 2-lb Pork Sirloin Tip Roast from Costco and add the remaining ingredients. It’s fall apart tender and so flavorful!Instant Pot instructions included below- I’ve even made it in my baby 3-qt Instant Pot with great success! Scroll down to find the full instructions.

Pork Roast Internal Temperature Guide

The most reliable way to know your pork roast is done isn’t the clock — it’s a meat thermometer. Cook times vary based on the size of your roast, your specific slow cooker, and whether you’re using bone-in or boneless.

Internal Temp	What It Means	What to Do
145°F	Safe to eat (USDA minimum)	Sliceable but not falling apart yet
160–180°F	Getting tender	Pulls apart with some effort
190–200°F	Nearly perfect	Starting to fall apart easily
200–205°F	Sweet spot for fork-tender	Falls apart effortlessly — this is your target
210°F+	Overcooked territory	Can start to dry out

The target is 200–205°F for that fall-apart, melt-in-your-mouth texture. At this temperature the collagen has fully converted to gelatin, which is what gives you that silky, rich result. A roast at 145°F is safe but will slice like a Sunday roast rather than falling apart — both are delicious, just different results.

The Gravy — Don’t Skip This Step

The cooking liquid that accumulates in the slow cooker during those 10-12 hours is pure liquid gold — it’s packed with pork drippings, herbs, and all the flavor from the roast. Making a quick cornstarch gravy from the drippings takes about two minutes and elevates the whole dish from a simple slow cooker roast to something that tastes like you spent all day in the kitchen.

The key to a smooth, lump-free gravy is whisking the cornstarch into a small amount of the cooled liquid before adding it back to the rest — never add dry cornstarch directly to hot liquid. The microwave method in the recipe card works perfectly for a small batch. For a larger amount of gravy, transfer the drippings to a small saucepan, bring to a simmer, whisk in the cornstarch slurry, and cook for 2-3 minutes until thickened. Season with salt and pepper and pour over the sliced or shredded pork right before serving.

What to Serve with Slow Cooker Pork Roast

This roast is versatile enough to anchor a dozen different meals. Here are our favorites:

Classic comfort: Mashed potatoes are the natural partner — the gravy is made for pouring over both the pork and a pile of creamy potatoes. Cheesy mashed potatoes or sweet potatoes pair especially well alongside this roast.

Bread on the side: A warm slice of homemade buttermilk bread for soaking up the gravy is hard to beat. Fresh buttermilk bread or Alfredo potatoes are favorites alongside this roast — the bread especially since every drop of gravy deserves to be accounted for.

Vegetables in the pot: Adding quartered potatoes, whole baby red potatoes, and carrots directly to the slow cooker works beautifully — add them after the pork has cooked for a few hours so they don’t go mushy. Chunks of cabbage also work well with a teaspoon of brown sugar to balance any bitterness.

Make it a sandwich: Shred the leftover pork and pile it onto toasted rolls with a spoonful of gravy for a next-day sandwich that rivals anything from a restaurant.

Rice bowls: Serve shredded pork over white or brown rice with the gravy spooned over the top and a simple green vegetable alongside. Quick, filling, and a great way to use up leftovers throughout the week.

Storage and Make-Ahead

Refrigerator: Store leftover pork and gravy separately in airtight containers for up to 4 days. The pork actually tastes even better on day two once it’s had time to absorb more of the cooking juices — it’s a great Sunday cook-once, eat-all-week recipe.

Freezer: This pork roast freezes beautifully — shred it up and place in an airtight freezer bag for up to 3 months. Freeze the gravy separately in a small container. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Make-ahead: Start the roast before you leave for work and it’s ready when you get home — that’s the beauty of a 10-12 hour low setting. You can also prep the seasoning liquid the night before and store it in the refrigerator so all you have to do in the morning is pour it over the roast.

Can I add vegetables to this pork roast recipe?

There is a lot of moist flavor in this recipe so I think adding vegetables is a great idea! I’d cut the vegetables in larger pieces and add them after the pork has been able to cook for a few hours. Vegetables like quartered potatoes (or whole baby red potatoes) and carrots would be fantastic. I also think adding chunks of cabbage would be delicious; I’d just add in a teaspoon of brown sugar to compensate for the bitter flavor that cabbage has. Have you added vegetables to this slow cooker pork roast recipe before? I’d love to hear what vegetables you added and how it turned out!

Troubleshooting ~ Why Didn’t My Pork Roast Turn Out Well?

My pork roast is tough even after the full cooking time. The most common cause is not enough time — low and slow is the non-negotiable here. If your roast isn’t falling apart at 10 hours, give it 1-2 more hours. Slow cookers vary significantly in how hot they run, and a roast that’s slightly larger or bone-in may need more time. The internal temperature is your guide — keep going until you hit 200-205°F.

My gravy is lumpy. The cornstarch wasn’t fully dissolved before being added to the hot liquid. Always whisk the cornstarch into a small amount of cooled liquid to make a smooth slurry first, then add that mixture back to the hot drippings. If you already have lumps, strain the gravy through a fine mesh strainer.

My pork is dry. Two likely causes: the roast was too lean (pork loin or tenderloin instead of shoulder), or it was cooked on high for too long. High heat tends to make the meat stringy instead of silky — always use the low setting for the best texture. If using a lean cut, reduce the cook time and check the temperature earlier. Butter with a Side of Bread

There’s not enough liquid for gravy. Make sure the cooking liquid wasn’t too shallow at the start. If you’re short on drippings, add a splash of chicken broth and a teaspoon of soy sauce to stretch it — the flavor profile is similar enough that you won’t notice.

What broth do you cook a pork roast in?

Several people have asked what type of broth to use in this recipe. I really think you can use any broth you have on hand! Just to experiment, I’ve used chicken broth, beef broth and even vegetable broth. All were wonderful! The other flavors in the recipe are much stronger than the flavor of the broth, so even with the slight taste differences in each broth, the end results were very, very similar. I most often use chicken broth because I have that on hand in my pantry all the time.

Looking for more Pork recipes?

• Best Pork Tenderloin Marinade recipe
• Sausage Potato Boat Recipe
• Teriyaki Pulled Pork
• Easy Lil Smokies & Meatballs Recipe
• Slow Cooker Pork Carnitas Recipe
• Crock Pot Ham Recipe
• Slow Cooker BBQ Pulled Pork
• Bacon Wrapped Meatballs Recipe
• Grilled Italian Sausage Recipe
• Bacon Wrapped Pork Loin Filet Recipe
• Sausage and Peppers Recipe

Crock Pot Pork Roast made with broth, balsamic vinegar for a great boost of flavor, soy sauce, honey and garlic. This crock pot pork goes together fast and is made in your slow cooker. The gravy is made with the juice that cooks off the roast too. It’s moist and flavorful and perfect for a family dinner!