This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
Slow-Cooked Pork Roast Dinner
Slow-Cooked Pork Roast Dinner Tips
Can you put raw pork in a slow cooker?
No need to worry about putting raw pork in the slow cooker; just count on your digital thermometer. As with all pork recipes, once the pork reaches 145 degrees, it’s cooked. If it’s not as tender as you’d like, leave it in slow cooker until fork tender.Why is my Crock-Pot pork roast tough?
The meat may still be tough if you haven’t let the collagen break down enough in the slow cooker. To ensure the meat is tender, extend the cook time, make sure there’s still enough liquid in the crock, and keep an eye on the dish.Can you overcook pork roast in a Crock-Pot?
Because pork is a leaner cut of meat it can be overcooked easily. Make sure to keep your eye on the roast as it cooks, checking for the correct temperature and testing the meat for tenderness.Slow-Cooked Pork Roast Dinner
Prep Time
25 min
Cook Time
6 hours
Yield
8 servings
Ingredients
- 1 cup hot water
- 1/4 cup sugar
- 3 tablespoons cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 large onion, halved and sliced
- 1 boneless pork loin roast (2-1/2 pounds), halved
- 4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
- 1 package (16 ounces) frozen sliced carrots, thawed
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions
- In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
- Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.
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