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A slow-cooked pork roast recipe with savory onion gravy made from crock pot drippings. The pork becomes tender and falls apart, complemented by a creamy pepper-speckled gravy perfect for serving over potatoes, noodles, or bread.

Ingredients

Scale
  • 3–4 lb pork roast (shoulder or butt; boneless preferred for ease, bone-in adds flavor)
  • 1 large onion, sliced
  • 4 cloves garlic, minced or smashed
  • 1 cup low-sodium broth (chicken or beef; optional for flavor variation)
  • 1–2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce (optional)
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme or 1/2 tsp dried rosemary
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 tbsp oil (for searing)
  • 2–3 tbsp cornstarch
  • 2–3 tbsp cold water (for slurry)
  • 1–2 tbsp butter (optional, for gravy finish)
  • 1–1 1/2 lb baby potatoes (optional, added last 3–4 hours)
  • 3–4 chunked carrots (optional, added last 3–4 hours)
  • 8 oz mushrooms (optional, added last 2 hours)

Instructions

  1. Pat the pork roast dry. Mix minced/smashed garlic with salt, pepper, and thyme, then rub evenly over the roast. Let rest up to 20 minutes while slicing the onion.
  2. (Optional) Heat oil in a skillet over medium-high heat and sear the pork 2–3 minutes per side for added flavor.
  3. Slice the onion and spread it along with the garlic in the bottom of the crock pot.
  4. Whisk together broth, Worcestershire sauce, soy sauce (if using), and Dijon mustard. Pour over the onions in the crock pot.
  5. Place the pork roast on top of the onions and liquid, cover, and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat pulls apart easily with a fork.
  6. If using vegetables: tuck baby potatoes and chunked carrots into the crock pot in the last 3–4 hours on LOW; add mushrooms in the last 2 hours.
  7. Remove cooked pork to a platter; tent loosely with foil and rest 10–15 minutes. Then shred with two forks (shoulder) or slice thickly (loin).
  8. Skim excess fat from cooking juices and strain out cooked onion bits if desired. Set the crock pot to HIGH.
  9. Mix cornstarch and cold water until smooth to create a slurry.
  10. Slowly whisk the cornstarch slurry into the hot cooking liquid. Cover and cook 5–10 minutes, stirring occasionally. Repeat by adding more slurry tablespoon by tablespoon until gravy reaches desired thickness.
  11. Stir in butter for a silky finish and season gravy with salt and pepper to taste.

Notes

Use pork shoulder or butt for a juicier, more flavorful roast; pork loin is leaner and can dry out if overcooked., Searing the pork roast before slow cooking adds extra flavor but is optional., Adjust thickness of gravy gradually to avoid lumps., If gravy is too salty, thin it with water or unsalted broth and balance acidity with lemon juice or cider vinegar., For extra gravy flavor, consider stirring in 1 tbsp tomato paste to the broth mixture before cooking., Avoid opening the crock pot frequently to prevent heat loss and prolong cooking time., Pork is done when it shreds effortlessly with a fork, internal temperature for shreddable shoulder is 195°F to 205°F., Leftovers store well separately: pork and gravy keep up to 4 days refrigerated; freeze up to 3 months.

Nutrition

Find it online: https://margorecipes.com/crock-pot-pork-roast-and-gravy-recipe/