Description
This Easy Crock Pot Pork Roast recipe is a simple and flavorful way to prepare a tender pork loin roast with minimal effort. Seasoned with poultry seasoning and slow-cooked to perfection, the roast can be served with an optional homemade gravy made from the cooking juices. Perfect for a comforting meal with the convenience of a slow cooker.
Ingredients
Scale
Pork Roast
- 2.5 pounds pork loin roast
- Salt to taste
- Pepper to taste
- 1-2 teaspoons poultry seasoning
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 in 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, pour ¼ to ½ cup of water into the bottom of the crock pot to keep the meat moist. Skip this step if cooking from frozen.
- Cook the pork roast: Cover the crock pot. Cook on HIGH for 5 hours or LOW for 9 hours. If cooking from frozen, add approximately 1 extra hour to the cooking time to ensure the roast is fully cooked.
- Make the gravy (optional): In a skillet or saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour to create a roux, cooking it until golden and the flour is fully absorbed, about 2-3 minutes.
- Add liquid to the roux: Gradually whisk in 2 cups of liquid made by combining the slow cooker juices with chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Season the gravy: Add salt and pepper to taste. Serve the gravy alongside the pork roast.
- Rest the pork roast: Allow the roast to rest for 5-10 minutes before slicing to let the juices redistribute and keep the meat moist.
Notes
- Best cut: Use a pork loin roast (not tenderloin) to avoid drying out during long cooking times.
- Pre-brined pork: Many store-bought pork loins are pre-brined. Taste the meat after cooking before adding extra salt.
- Cooking from frozen: No thawing needed; just add 1 hour to cook time and skip adding extra liquid.
- Resting: Resting the roast before slicing helps retain moisture and juiciness.
- Adding vegetables: Add large chunks of potatoes, carrots, or onions at the start for a one-pot meal. Cut veggies large to prevent them from becoming mushy.
- Poultry seasoning: This blend pairs excellently with pork. You can substitute with Cajun seasoning or garlic powder and paprika if preferred.
- Internal temperature: Pork is safe to eat at 145°F and may remain slightly pink in the center.
- 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: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 100 mg
