Slow Cooker Pork Roast Veggies (Printer-Friendly)
Pork roast slow-cooked with potatoes, carrots, and aromatic herbs. Comforting, easy, and packed with rich flavors.
# What You’ll Need to Cook:
→ Main
01 -
1.4–1.8 kg pork shoulder or pork loin roast, well-marbled
→ For Searing & Flavor Base
02 -
15 ml olive oil
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
→ Dry Seasonings
05 -
5 g salt
06 -
5 g black pepper
07 -
5 g garlic powder
08 -
5 g onion powder
09 -
2.5 g dried thyme
10 -
2.5 g dried oregano
11 -
2.5 g ground cumin
→ Cooking Liquid
12 -
360 ml chicken broth
13 -
60 ml balsamic vinegar
14 -
60 ml soy sauce
15 -
30–45 ml honey
→ Vegetables and Herbs
16 -
900 g potatoes, cut into 5 cm pieces
17 -
680 g carrots, cut into 5 cm pieces
18 -
4–6 sprigs fresh rosemary and thyme
→ For Thickening (optional)
19 -
10 g corn starch (for gravy, optional)
# Steps to Prepare:
01 -
Pat pork roast dry with paper towels. Evenly coat pork on all sides with salt, black pepper, garlic powder, onion powder, thyme, oregano, and cumin.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear pork roast on each side until browned, about 2–3 minutes per side. Transfer the pork to the slow cooker.
03 -
In the same skillet, add diced onion and minced garlic. Sauté for 2–3 minutes until softened. Deglaze pan with chicken broth, scraping up any browned bits. Stir in balsamic vinegar, soy sauce, and honey. Pour this mixture over the pork in the slow cooker.
04 -
Arrange potato and carrot pieces around the pork. Tuck rosemary and thyme sprigs into the vegetables and over the pork.
05 -
Cover slow cooker and cook on low setting for 8–10 hours, or until pork is very tender and easily shredded with a fork. Ensure pork reaches at least 63°C internal temperature.
06 -
Remove herb sprigs and discard. Shred pork into large pieces with two forks directly in the slow cooker. Serve with potatoes, carrots, and a generous ladle of the cooking liquid.
07 -
For a thicker sauce, remove 240 ml of the hot cooking liquid, whisk in 10 g corn starch, microwave for 30–60 seconds until thickened, then drizzle over pork to serve.
# Extra Cooking Tips:
01 -
Searing the roast before slow cooking enhances the final flavor through caramelization.
02 -
Both boneless and bone-in pork cuts work well; pork shoulder yields the richest, most tender result.
03 -
For variation, swap in sweet potatoes or parsnip, or add a splash of apple cider to the cooking liquid.
04 -
Let the meat rest a few minutes after cooking to retain juices before shredding.
05 -
Leftovers are excellent for tacos, sandwiches, or rice bowls.