Description
This Easy Crock Pot Pork Roast recipe offers a simple, hands-off way to prepare a juicy and flavorful pork loin roast using your slow cooker. Seasoned with poultry seasoning and cooked to perfection, it can be served with a rich homemade gravy made from the drippings. Perfect for family dinners, this recipe delivers tender pork with minimal effort.
Ingredients
Scale
For the Pork Roast
- 2.5 pounds pork loin roast
- Salt, to taste
- Pepper, to taste
- 1-2 teaspoons poultry seasoning
For the Gravy (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups liquid (juices from the slow cooker and/or chicken broth)
Instructions
- Prepare the Pork Roast: Place the fresh or frozen pork loin roast into the crock pot. Sprinkle salt and pepper evenly on all sides, then generously coat the roast with poultry seasoning.
- Add Liquid if Needed: If using a fresh or thawed roast, add ¼ to ½ cup of water to the bottom of the crock pot to maintain moisture. Skip this step when cooking from frozen.
- Cook the Pork: Cover the crock pot and cook on HIGH for 5 hours or on LOW for 9 hours. If cooking from frozen, increase the cooking time by about 1 hour to ensure the roast is fully cooked.
- Make the Gravy (optional): Melt 3 tablespoons of butter in a skillet or saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook the roux until golden and the flour is fully absorbed, about 2-3 minutes.
- Combine Juices and Broth: Add 2 cups of liquid made from the slow cooker drippings combined with chicken broth to the roux. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Season the Gravy: Taste and season the gravy with salt and pepper to your preference.
- Rest and Serve: Remove the pork roast from the crock pot and let it rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat moist and tender. Serve with the prepared gravy.
Notes
- Best cut: Use a pork loin roast (not tenderloin) because tenderloin is leaner and may dry out during long cooking.
- Pre-brined pork: Many store-bought pork loins are pre-brined. Taste the roast before adding extra salt to avoid over-seasoning.
- Cooking from frozen: No need to thaw the pork loin. Just increase cooking time by about 1 hour and skip adding liquid at the start.
- Resting: Allow the roast to rest 5-10 minutes before slicing to retain juices and improve tenderness.
- Adding vegetables: For a complete meal, add large chunks of potatoes, carrots, or onions at the beginning of cooking, cutting them large to prevent overcooking.
- Poultry seasoning substitute: Use Cajun seasoning or a blend of garlic powder and paprika if you prefer a different flavor profile.
- Internal temperature: Pork is safe to eat at 145°F and might have a slight pink center, which is normal.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
