Garlic & Herb Slow Cooker Pork Roast
Garlic & Herb Slow Cooker Pork Roast is tender, juicy, and flavorful. Cooked low and slow until fall-apart tender, this pork roast can be served alone, over mashed potatoes, or on a sandwich.
Servings 6 servings
Calories 316kcal
Ingredients
- 3 pound pork roast butt or shoulder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 large onion thick sliced
- 1 cup chicken broth
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Season your pork roast on all sides with salt, pepper, and paprika. Set aside.
- Add onions and chicken broth to the bottom of a 6 quart slow cooker. Add seasoned pork roast on top. Sprinkle top of roast with garlic, thyme, and rosemary.
- Cover and cook on low heat for 9-10 hours, or until roast is fall-apart tender. A larger roast will take longer to cook. Or, cook your roast on high heat for 5-6 hours.
- Shred roast with a fork, removing any remaining fatty pieces before serving. Serve over mashed potatoes, or on a sandwich.
Video
Notes
- Chicken broth can be substituted with beef, pork, or vegetable broth.
- Pork shoulder or butt are the best options for this recipe. Pork loin should not be substituted in this recipe - it is a leaner cut of meat and will turn out dry and overcooked.
- If making as sandwiches, we recommend lightly toasting your bread and adding mayonnaise and dijon mustard.
- Leftovers reheat well the next day - store leftover meat with some of the liquid from the bottom of the slow cooker to keep moist.
Nutrition
Calories: 316kcal | Carbohydrates: 3g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 644mg | Potassium: 924mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg