Crockpot Pork Roast – 5 Ingredients!

This crock pot pork roast is bursting with flavor and incredibly simple to prepare. It cooks all day in the crockpot with just five easy ingredients. Honestly, dinner doesn’t get much easier or tastier than this.

After the holidays, this crockpot pork roast was exactly what we needed. Usually, I find it hard to get back into cooking after all the holiday hustle and bustle. I often say I’m just “food tired” from all the holiday meals. But this year, that excuse didn’t fly—I barely cooked for Thanksgiving because we were out of town in Utah, and I left the pie-buying to someone else!

If you’re looking for a worry-free dinner that feels like it took all day but really didn’t, this crock pot pork roast is just what you want. It calls for only five simple ingredients, and the slow cooker takes care of the hard part. You end up with tender, juicy pork that shreds beautifully and packs a ton of flavor. It’s perfect for busy weeknights, casual entertaining, or when you want a comforting post-holiday meal without the fuss.

This recipe uses a pork shoulder roast (boneless or bone-in), sliced sweet onions, a straightforward seasoning blend, salt, and chicken broth. Plan on cooking it 6–7 hours on high or 9–10 hours on low for about a 5-pound roast until the pork is tender enough to pull apart with a fork. Just a few quick prep steps—lining the slow cooker with onions and rubbing the pork with seasoning—stand between you and a crowd-pleasing main dish.

Stick with me for easy-to-follow cooking steps, tips for getting the best texture, ideas to serve this magic up (think tacos, nachos, sandwiches, or an all-in-one meal with carrots and potatoes), and handy storage tips because leftovers of this crock pot pork roast are fantastic and freeze really well.

Why You’ll Love This Dish

At our house, pork roast or pork tenderloin is always a hit, and this crock pot pork roast recipe really checked all the boxes this week (and if you’re craving a saucier take, our Crock Pot Pork Roast and Gravy is fantastic). The aroma while it cooked was amazing, and it tasted even better. Best of all? It was super simple—just the kind of easy meal I love after a busy season. One of my favorite things about this recipe is how versatile it is. You can eat the pork just as it comes, pile on some roasted potatoes or garlic parmesan roasted zucchini, and you’ve got a full meal. We jazzed ours up into pork nachos which hit the spot perfectly. And shredded pork from this roast shines in tacos, burritos, enchiladas, quesadillas—you name it!

What You’ll Need

• 2 large sweet onions, sliced thin
• About 5 pounds pork shoulder roast, bone-in or boneless
• 2 tablespoons McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix
• 1 teaspoon salt
• 2 cups chicken broth

Slow-Cooker Method

1. Lightly spray a 6-quart slow cooker with cooking spray (optional).
2. Slice the onions thin.
3. Spread sliced onions in an even layer in the bottom of the slow cooker.
4. Trim any large chunks of fat from the roast (optional).
5. Mix the seasoning blend and salt together.
6. Pat the seasoning mixture all over the roast, covering the top and sides.
7. Optionally, briefly sear the roast in a hot pan to brown the exterior before slow cooking.
8. Set the roast on top of the onions in the slow cooker.
9. Pour the chicken broth around the roast (not over the top) to avoid washing off the rub.
10. Optionally add hearty root vegetables (quartered potatoes, carrots, celery) to the slow cooker with the roast.

11. Cover and cook on low for 9–10 hours or high for 6–7 hours, until the meat pulls apart easily with a fork (pork should reach at least 145°F; cook longer for shreddable shoulder).

12. Remove the roast from the slow cooker.
13. Shred the pork and discard any large pieces of fat.
14. Reserve some of the cooking juices to drizzle over the shredded pork.

Tips for Best Results

• Layering the sliced onions at the bottom does two things: it keeps the roast from sticking to the slow cooker base and infuses the pork with their sweet flavor as it cooks.
• Be sure to pat the seasoning well on all sides of the roast. Pouring broth around (not over) protects that seasoning from washing away, so you get all that flavor.
• Cooking on low for the full 9–10 hours gives the best texture—really fork-tender and juicy. High is fine if you’re pressed for time, but it can be a bit drier. For more set-it-and-forget-it dinner ideas, browse our collection of 30 easy slow cooker recipes.
• Trim off any big chunks of fat before or after shredding so your dish won’t feel greasy and stays tidy on the plate.
• Don’t toss the cooking juices! Spoon some over the pork when serving to keep it moist and make every bite shine.
• If you want a little extra depth, briefly sear the roast in a hot pan before slow cooking to build a tasty crust—totally optional but worth trying. For a step-by-step example, check out this tender crockpot pot roast.
• Test for doneness by seeing if the meat pulls apart easily with a fork. For safety, pork should hit 145°F internally, but for shreddable pork shoulder, you’ll cook it longer until it’s nice and tender.

Flavor Swaps and Add-Ins

• Want a one-pot meal? Add hearty root veggies like quartered potatoes, carrots, and celery in with the roast. Put in bigger potatoes at the start; add delicate veggies later.
• Turn it into pulled pork sandwiches by tossing shredded pork with your favorite barbecue sauce for a saucier meal.
• For Mexican flair, shred the pork and pile it into tacos, burritos, enchiladas, quesadillas, or those yummy pork nachos I mentioned earlier. Top with cilantro, lime, and salsa for a bright finish.
• If you don’t have the Grill Mates seasoning mix, swap in a pork rub, some Italian herbs, or a simple combo of garlic powder, smoked paprika, and brown sugar. For a bold, tangy-heat twist, try this Pork Vindaloo Crockpot Recipe.
• Looking for leaner meat? Use pork tenderloin or loin, but watch your cooking time carefully—the lean cuts cook faster and may not shred as easily.

Storage and Freezing Tips

Refrigerate leftovers after letting the pork cool to room temperature (no longer than two hours). Store in an airtight container and enjoy within 3–4 days. Keep some of the cooking juices separately to add back when reheating to keep the pork juicy—or whisk them into a quick slow cooker gravy for serving.

If you want to stash pork for longer, shred it and pack it with a little of the juices in freezer bags or containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

For reheating, gentle methods work best to avoid drying out:

• Oven: Spread pork in a covered baking dish, splash with broth, cover tightly with foil, and warm at 325°F for 15–30 minutes depending on quantity.
• Stovetop: Simmer shredded pork in a pan with some broth or sauce over low heat, stirring occasionally.
• Slow cooker: Reheat on low with some reserved juices for 1–2 hours till warm through.
• Microwave: Use a microwave-safe dish, add a little liquid, cover, and heat in short bursts, stirring in between.

Always heat until steaming hot—165°F is best for safety and to keep it tasting fresh and juicy.

Common Questions Answered

Q: Can I use a boneless roast instead of bone-in pork shoulder? A: Absolutely! Boneless works well too—see our Slow Cooker Pork Roast for timing and shredding tips. Cooking times are about the same, but always check that the meat is tender enough to shred.

Q: What about pork tenderloin or loin? A: You can use those leaner cuts, but they cook faster and won’t shred as easily. Keep an eye to avoid overcooking.

Q: How do I know when the crock pot pork roast is fully cooked? A: The easiest way is if the meat pulls apart effortlessly with a fork. While safe cooking temp is 145°F, shreddable pork shoulder needs more time to break down.

Q: Can I add potatoes or other vegetables? A: Yes! Add hearty veggies like potatoes and carrots at the beginning so they cook well. Add tender veggies like green beans or peas later, or serve a tender veggie side like sautéed zucchini.

Q: How many servings will a 5 lb roast make? A: You can expect about 8–10 servings, depending on portions and how you serve the pork (sandwiches, tacos, plated dinners).

Q: How can I thicken the cooking juices into a gravy? A: Scoop some of the liquid into a saucepan, simmer it, and whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1–2 tsp cold water) a bit at a time until thickened. Taste and adjust seasoning.