Slow Cooker Tender Pork Pot Roast Recipe for Fall Meals

I used to favor my SousVide Supreme, but lately my humble slow cooker has been earning a permanent spot on the counter. After years of inconsistent results, it’s finally producing reliably delicious meals with minimal effort.

Recently I adapted a recipe from Slow Cooker Revolution by America’s Test Kitchen and it turned out wonderfully. Hands-on time is short — about 30 minutes including cleanup — and the slow cooking does the rest.

Slow Cooker Pork Pot Roast

Serves 8

Ingredients

• 2 tablespoons ghee
• 8 leeks, whites only, thinly sliced (or 2 medium onions, chopped)
• 1 small cabbage, cut into eighths (optional)
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme (or a few shakes of your favorite seasoning)
• ¼ cup dry vermouth
• ¼ cup chicken stock
• 1 (28-ounce) can fire-roasted diced tomatoes, drained
• 1.5 pounds carrots, peeled and cut into 1-inch chunks
• 4 celery stalks, cut into 1-inch chunks
• 2 (2–2.5-pound) boneless pork picnic shoulder roasts, trimmed and tied, or 1 (4-pound) roast
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons Banyuls vinegar
• Red Boat fish sauce (optional but highly recommended)

Equipment

• Large cast iron skillet (or other heavy skillet)
• Slow cooker
• Kitchen twine

Method

1. Melt the ghee in a large cast iron skillet over medium-high heat. Add the leeks (or onions), garlic, tomato paste, and thyme. Cook, stirring occasionally, until the leeks are softened and lightly browned, about 8–10 minutes.

2. Add the chicken stock and vermouth to deglaze the pan, scraping up any browned bits. Stir to combine.

3. Transfer the leek mixture to the slow cooker. Add the drained tomatoes, carrots, and celery. If using cabbage, tuck the wedges around the roast. For extra depth, stir in about a tablespoon of Red Boat fish sauce into the braising liquid before cooking.

4. Pat the pork roasts dry and remove any elastic netting. Season liberally with kosher salt and freshly ground pepper. If you have time, season the pork the night before for better flavor.

5. Tie the roasts with kitchen twine so they hold their shape, then nestle them into the slow cooker on top of the vegetables. Cover and cook on low for 9–11 hours, until the meat is tender and easily shredded.

6. When the roast is done, transfer the meat to a cutting board and let it rest. Remove and discard the thyme sprigs from the slow cooker. Use a large spoon to skim excess fat from the braising liquid, then stir in the Banyuls vinegar, a splash of fish sauce to taste, and adjust salt and pepper as needed.

7. Shred the pork with two forks and return it to the slow cooker or serve it over the vegetables, spooning the braising liquid over the top.

Optional finishing step for a fattier roast: after removing the roast from the slow cooker, place it on a rack set over a foil-lined tray lightly greased with coconut oil and broil for 2–3 minutes until the fat is evenly browned and caramelized. Return the roast to the vegetables and shred the meat.

This pot roast is a crowd-pleaser and stores well for leftovers. The long, slow cooking makes the pork tender and flavorful while the vegetables soak up the braising juices.

---

Printer-friendly recipe card

---

If you enjoyed this recipe, leave a comment below to share how it turned out for you.