Slow Cooker Pork Roast {with gravy}
9 Comments Mar 10, 2023
Updated May 18, 2025
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Juicy pork roast is cooked to fall apart tender with onions, carrots, and potatoes for a Slow Cooker Pork Roast with Gravy meal the whole family is sure to enjoy. A variety of kitchen-staple seasonings are used to create roast drippings that are turned into pork roast gravy packed with great flavor.
This Pork Roast made in the slow cooker packs way more flavor than your average beef roast, thanks to a bold spice rub, searing, and a tasty broth mix. The pork gets super tender as it cooks low and slow, soaking up all that goodness along with the veggies. And don’t forget the gravy—made from the flavorful drippings, it ties everything together perfectly. It’s a cozy, all-in-one meal that’s great for feeding a crowd or just making sure everyone gets seconds.
Main Ingredients
This Slow Cooker Pork Roast is made with a boneless pork shoulder, coated in a simple homemade rub with brown sugar, spices, and herbs. It’s cooked low and slow over a bed of baby carrots, red potatoes, onion, and garlic. A savory mix of chicken broth, apple cider vinegar, and Dijon mustard adds flavor and moisture, and the cooking liquid is turned into a rich gravy to serve over the roast and veggies. Find the full recipe in the recipe card below the images.
How to make a Crockpot Pork Roast
This recipe is similar to a beef pot roast recipe. Cook the roast in the slow cooker, and then make gravy.
Step One: Mix the brown sugar, onion powder, garlic powder, mustard powder, thyme, salt, and pepper in a small bowl. Rub over the pork shoulder. Sear the pork in olive oil on all sides in a hot skillet, about 2–3 minutes per side.
Step Two: Add carrots, potatoes, onion, and garlic to the crockpot. Place the seared pork on top. In a small bowl, whisk together chicken broth, apple cider vinegar, and dijon mustard, then pour over the pork. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.
Step Three: Whisk 2 tablespoons of the cooking liquid with 2 tablespoons of cornstarch, then stir into the remaining liquid on the stovetop until thickened into gravy.
Easy Tips + How to Serve it
While pork shoulder is the go-to cut for most pork pot roast recipes, you can easily swap in pork tenderloin, pork loin, pork butt, or even bone-in pork ribs—just adjust the cook time as needed.
Make sure your pork is fully thawed before adding it to the slow cooker to ensure even cooking.
Short on time? You can skip the browning step—though searing adds great flavor, the dish will still turn out tasty without it.
For an extra-rich finish, stir a splash of cream or a pat of butter into the gravy once it’s thickened.
Serve with warm dinner rolls or crusty bread to soak up every last bit of that flavorful sauce and make it a complete, comforting meal.
Featured Comment
I made this yesterday and it’s a keeper! Delicious, pull-apart tender and the gravy was perfectly seasoned.
– Shelly
Slow Cooker Pork Roast with Gravy
How to Video
Ingredients
For the pork/pork rub
- 4 lbs. boneless pork shoulder
- ¼ cup brown sugar
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. mustard powder
- 1 tsp. dried thyme
- ½ tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. olive oil
For the vegetables/cooking liquid
- 1 lb baby carrots
- 1 lb red potatoes, Quartered
- 1 large yellow onion, Quartered
- 6 cloves garlic
- 1 cup chicken broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. dijon mustard
To make the gravy
- 2 Tbsp. cornstarch
Instructions
- Using paper towels, pat dry the pork shoulder and set aside. In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt and pepper. Rub the spice mixture on all sides of the pork roast.
- Heat a large skillet over medium high heat, drizzle on the olive oil and sear the pork roast on all sides, about 2-3 minutes per side.
- To the slow cooker pot, add the carrots, potatoes, onion, and garlic to the bottom of the pot. Place the seared pork roast over the vegetables.
- In a small bowl, whisk together the chicken stock, apple cider vinegar and dijon mustard. Pour over the pork roast and put the lid on the slow cooker.
- Cook on HIGH for 4-6 hours or LOW for 8-10 hours. The pork is done when very tender and easily shreddable.
- When done, transfer the cooking liquid to a 4 quart stock pot and heat over medium on the stove top.
- Mix the 2 Tbsp of cornstarch with 2 Tbsp of the cooking liquid and whisk it into the stock pot on the stove. Continuous stirring until the gravy has thickened.
- Transfer the pork roast and vegetables to a serving platter, shred the pork into larger pieces and serve with the gravy. Enjoy
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Roast Recipes
Amish Pot Roast and Apple Cider Pot Roast both bring comforting, old-fashioned flavors—one rich and hearty, the other with a subtle sweetness from cider.
Mississippi Pot Roast and Dill Pickle Pot Roast offer bold, tangy twists with zippy flavor, perfect for anyone who loves something different.
For something rustic and tender, Slow Cooker Venison Roast is a great alternative that works well with the same low and slow cooking method.
This was so easy and so fantastic! I made this on Sunday and couldn’t wait to come home and reheat it. I’m so disappointed that tonight is our last meal of it! The only thing I didn’t like was the way the brown sugar smoked tremendously in the skillet, despite my dividing the oil to between the pan AND the pork and having the stove fan on. But the pork and veggies were tender and the flavorful. Definitely putting this into the rotation! Thank you, Sarah!!
The ingredients for the cooking liquid calls for 6 cloves of garlic, but the instructions say GRANULATED garlic. Which is it? I’m going ahead and using the fresh garlic minced fine.
I made this yesterday and it’s a keeper! Delicious, pull-apart tender and the gravy was perfectly seasoned.
I would like to roast the vegetables in the oven, so they don’t get soggy. Can I just place the roast on top of a bed of onions and garlic and still get great flavor?
My husband made this yesterday and it was so good! Not to mention how great the house smelled for hours while it cooked. He did add extra cornstarch to thicken up the gravy; it was a little too thin for our liking. We’ll definitely make this again and again! Thanks for a great recipe.
What is granulated garlic???
Garlic powder.
There actually is granulated garlic. The texture is between minced and powder. This recipe lists 6 garlic cloves but the instructions say granulated. I’m going with the fresh cloves, finely minc ed.
My husband and father loved this, so it will be going into my recipe rotation. My dad was thrilled to have leftovers to bring home for another meal!