I ended up with a silky gravy and fork-tender pork that makes it impossible to resist customizing with potatoes and your favorite veggies, and you won’t believe how few ingredients it takes.
I am obsessed honestly with this Crock Pot pork roast and gravy because the meat falls apart into sticky, savory strands that beg to be smothered in really thick, glossy gravy. I love the punch of caramel from the exterior and the way the braising juices concentrate.
Almost sinful. The simplicity is my jam, especially when I start with 3 to 4 lb pork shoulder (Boston butt), trimmed of excess fat and let the flavors do the work.
Add a splash of 1 1/2 to 2 cups low sodium chicken broth or beef broth and I have dinner that sings.
Ingredients
- 3 to 4 lb pork shoulder — the juicy protein you’ll shred later.
- 1 1/2 teaspoons kosher salt — pulls flavors together, not just salty.
- 1 teaspoon black pepper — it’s that warm, mildly spicy kick.
- 1 teaspoon garlic powder — adds steady garlicky warmth without fuss.
- 1 teaspoon onion powder — basically onion flavor, no chopping needed.
- 1 tablespoon brown sugar — a touch of sweet and caramel notes.
- 1 tablespoon Worcestershire sauce — deep umami, kind of meaty and tangy.
- 2 tablespoons soy sauce — salty umami backbone, boosts savory taste.
- 1 tablespoon olive oil — helps sear and adds smooth richness.
- 1 large onion, sliced — sweet base that softens into mellow bliss.
- 3 to 4 garlic cloves, smashed — brighter, fresh garlic punch you’ll smell.
- 1 1/2 to 2 cups broth — keeps roast juicy and makes gravy.
- 2 bay leaves — subtle herbal layer, almost earthy aromatics.
- 1 teaspoon dried thyme — herby hint that pairs with pork.
- 2 tablespoons cornstarch plus water — thickens gravy so it clings.
- 1 tablespoon butter — finishes gravy with silky, rich mouthfeel.
- 1 1/2 to 2 lb potatoes — starchy comfort that soaks up juices.
- 3 to 4 carrots — sweet, slightly earthy vegetable notes.
- 2 stalks celery — adds light, savory crunch and aromatic lift.
- Fresh parsley — bright green garnish for a fresh finish.
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground if possible
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar (light or dark)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil or vegetable oil
- 1 large onion, sliced
- 3 to 4 garlic cloves, smashed
- 1 1/2 to 2 cups low sodium chicken broth or beef broth
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
- 2 tablespoons cornstarch plus 2 tablespoons cold water for slurry to thicken gravy
- 1 tablespoon butter for finishing the gravy, optional but recommended
- 1 1/2 to 2 lb baby potatoes or russet potatoes, halved or cubed, optional
- 3 to 4 carrots, peeled and cut into chunks, optional
- 2 stalks celery, cut into chunks, optional
- Fresh parsley for garnish, optional
How to Make this
1. Pat the pork shoulder dry and trim excess fat, then rub all over with kosher salt, black pepper, garlic powder, onion powder and brown sugar; let it sit 10 minutes while you prep other stuff.
2. Heat oil in a large skillet over medium high heat and brown the pork on all sides about 3 to 4 minutes per side for better flavor, then transfer pork to the crock pot.
3. In the same skillet add sliced onion and smashed garlic, sauté 2 minutes to pick up browned bits, then add Worcestershire sauce and soy sauce, stir and pour that mixture into the crock pot around the pork.
4. Pour 1 1/2 to 2 cups low sodium chicken or beef broth into the crock pot, add bay leaves and thyme, tuck the onions and garlic around the meat, and if using, place potatoes, carrots and celery around the roast so they cook in the juices.
5. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until pork is fork tender and potatoes are soft; cooking times vary with slow cooker model so check doneness about 30 minutes early.
6. Carefully remove pork and vegetables to a serving platter and tent with foil to keep warm; skim excess fat from the liquid in the crock pot with a spoon or use a fat separator if you have one.
7. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat; taste and adjust seasoning with salt and pepper as needed.
8. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then slowly whisk the slurry into the simmering liquid until it thickens to gravy consistency, about 1 to 2 minutes.
9. Stir in 1 tablespoon butter off the heat for a silky finish, remove bay leaves, and if you want a smoother gravy, press the onions through a sieve or use an immersion blender briefly.
10. Slice or shred the pork, serve with the vegetables and ladle gravy over everything, garnish with chopped fresh parsley if desired.
Equipment Needed
1. Crock pot or slow cooker (6 to 7 quart)
2. Large heavy skillet or frying pan for browning the pork
3. Cutting board and a sharp chef knife for trimming and chopping
4. Tongs and a large slotted spoon or spatula for turning and removing meat
5. Measuring spoons and 1 cup measure for liquids
6. Large serving platter and aluminum foil to tent the roast
7. Fine mesh strainer or sieve and a ladle for the gravy
8. Small saucepan and a whisk for reducing and thickening the sauce
9. Instant-read meat thermometer and a spoon for skimming fat
FAQ
Crock Pot Pork Roast And Gravy Recipe Substitutions and Variations
- Pork shoulder (Boston butt): you can swap for a pork loin roast for a leaner cut, a bone-in pork shoulder for more flavor, or a beef chuck roast if you want a different flavor and longer braise time.
- Low sodium chicken or beef broth: use vegetable broth for a lighter veggie note, diluted bouillon (1 tsp bouillon to 1 cup water) if thats what you got, or even water plus a splash of soy sauce and a pinch of salt to mimic savory depth.
- Soy sauce and Worcestershire sauce: tamari or coconut aminos works for a gluten free swap; balsamic vinegar plus a little extra salt can stand in for Worcestershire in a pinch, or use equal parts additional broth and a teaspoon of anchovy paste for umami.
- Cornstarch slurry for thickening: use an equal amount of flour mixed with cold water and cook a bit longer to remove raw flour taste, or use arrowroot powder 1 to 1 for a glossy finish, or reduce some of the cooking liquid on the stove until it concentrates and thickens.
Pro Tips
1) Brown it good, dont skip that step. Even a quick 3 to 4 minute sear per side adds a ton of flavor you wont get from the slow cooker alone. Use a hot pan, a little oil, and dont move it around too much while searing so you get those browned bits. Those bits are gold for the gravy.
2) Salt early and taste later. Rub kosher salt on the pork at least 10 minutes before cooking so it starts to penetrate. But wait till the end to adjust seasoning in the gravy, because the reduced liquid and soy/Worcestershire can make it saltier than you expect.
3) Save the cooking liquid, then concentrate it. After you remove the meat, skim fat and simmer the strained liquid to concentrate flavor before adding the cornstarch. If it tastes flat, a splash of acid like cider vinegar, lemon juice or even a teaspoon of Dijon will wake it up.
4) Layer veggies smartly. Put firmer veggies like potatoes and carrots under and around the roast so they actually cook through without turning to mush on low. If you want firm-ish carrots, add them halfway through the cook time. Also cut veg into even pieces so everything finishes together.
5) Shred with forks and rest briefly for juicier results. Let the roast rest 10 minutes tented before shredding so the juices re-distribute. If you want pulled pork that clings well to sauce, shred while still warm and toss with some of the gravy right away.
Crock Pot Pork Roast And Gravy Recipe
I ended up with a silky gravy and fork-tender pork that makes it impossible to resist customizing with potatoes and your favorite veggies, and you won't believe how few ingredients it takes.
6
servings
845
kcal
Equipment: 1. Crock pot or slow cooker (6 to 7 quart)
2. Large heavy skillet or frying pan for browning the pork
3. Cutting board and a sharp chef knife for trimming and chopping
4. Tongs and a large slotted spoon or spatula for turning and removing meat
5. Measuring spoons and 1 cup measure for liquids
6. Large serving platter and aluminum foil to tent the roast
7. Fine mesh strainer or sieve and a ladle for the gravy
8. Small saucepan and a whisk for reducing and thickening the sauce
9. Instant-read meat thermometer and a spoon for skimming fat
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), trimmed of excess fat
-
1 1/2 teaspoons kosher salt
-
1 teaspoon black pepper, freshly ground if possible
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon brown sugar (light or dark)
-
1 tablespoon Worcestershire sauce
-
2 tablespoons soy sauce
-
1 tablespoon olive oil or vegetable oil
-
1 large onion, sliced
-
3 to 4 garlic cloves, smashed
-
1 1/2 to 2 cups low sodium chicken broth or beef broth
-
2 bay leaves
-
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
-
2 tablespoons cornstarch plus 2 tablespoons cold water for slurry to thicken gravy
-
1 tablespoon butter for finishing the gravy, optional but recommended
-
1 1/2 to 2 lb baby potatoes or russet potatoes, halved or cubed, optional
-
3 to 4 carrots, peeled and cut into chunks, optional
-
2 stalks celery, cut into chunks, optional
-
Fresh parsley for garnish, optional
Directions
- Pat the pork shoulder dry and trim excess fat, then rub all over with kosher salt, black pepper, garlic powder, onion powder and brown sugar; let it sit 10 minutes while you prep other stuff.
- Heat oil in a large skillet over medium high heat and brown the pork on all sides about 3 to 4 minutes per side for better flavor, then transfer pork to the crock pot.
- In the same skillet add sliced onion and smashed garlic, sauté 2 minutes to pick up browned bits, then add Worcestershire sauce and soy sauce, stir and pour that mixture into the crock pot around the pork.
- Pour 1 1/2 to 2 cups low sodium chicken or beef broth into the crock pot, add bay leaves and thyme, tuck the onions and garlic around the meat, and if using, place potatoes, carrots and celery around the roast so they cook in the juices.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until pork is fork tender and potatoes are soft; cooking times vary with slow cooker model so check doneness about 30 minutes early.
- Carefully remove pork and vegetables to a serving platter and tent with foil to keep warm; skim excess fat from the liquid in the crock pot with a spoon or use a fat separator if you have one.
- Strain the cooking liquid into a saucepan and bring to a simmer over medium heat; taste and adjust seasoning with salt and pepper as needed.
- Whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then slowly whisk the slurry into the simmering liquid until it thickens to gravy consistency, about 1 to 2 minutes.
- Stir in 1 tablespoon butter off the heat for a silky finish, remove bay leaves, and if you want a smoother gravy, press the onions through a sieve or use an immersion blender briefly.
- Slice or shred the pork, serve with the vegetables and ladle gravy over everything, garnish with chopped fresh parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 540g
- Total number of serves: 6
- Calories: 845kcal
- Fat: 57.2g
- Saturated Fat: 20g
- Trans Fat: 0.08g
- Polyunsaturated: 6.7g
- Monounsaturated: 26.7g
- Cholesterol: 185mg
- Sodium: 663mg
- Potassium: 1626mg
- Carbohydrates: 34.7g
- Fiber: 4.8g
- Sugar: 5.4g
- Protein: 48.2g
- Vitamin A: 8353IU
- Vitamin C: 31mg
- Calcium: 64.8mg
- Iron: 4.4mg