Basic Crock-pot Pork Roast
A flavorful and tender roast that can be used as a base for many other dishes. This recipe contains less than 3 grams of sugar when prepared as directed and is a great addition for those watching their carbohydrate or sugar intake.
Servings Prep Time
6meals 5minutes
Cook Time
24-48hours
Servings Prep Time
6meals 5minutes
Cook Time
24-48hours
Ingredients
  • 16-8 lb pork shoulder roastI get the largest package I can find and adjust the other ingredients accordingly.
  • 1Tbsp prepared yellow mustardYou can also use 1 tsp dry ground mustard
  • 2Tbsp apple cider vinegar
  • 1Tbsp balsamic vinegarYou can also substitute an equal amount of brown sugar or molasses but this will increase the sugar content.
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1.5tsp kosher salt
  • 1tsp ground black pepper
  • 1pinch crushed red pepper flakesoptional
  • 1small onion, thinly sliced
  • 1 bay leaf, dried
Instructions
  1. Spray a crock-pot large enough to fit your roast lightly with nonstick spray. Place the sliced onion and the bay leaf in the bottom of the crock-pot.
  2. Rinse the pork roast with cold water and pat dry with paper towels. Place the roast in the crock-pot with the fat cap facing upwards.
  3. In a small bowl, whisk together all the remaining ingredients, and spread the mixture over the top of the roast. Cover.
  4. Turn your crock-pot on high for 2-4 hours, or until the cooking liquid produced by the roast begins to boil. Once the liquid comes to a boil, turn the crock-pot to low and continue to cook until the meat separates from the bone and you are easily able to shred it between your fingers.
  5. I cook my roast for no less than 24 hours. This cut of meat is very forgiving and really cannot be overcooked. If the liquid cooks down too much, add a cup or so of water. If the top of the roast get a bit dry or crispy looking, I just chop it up with some of the moist inside meat and use it as normal. I feel doing so provides a bit of texture as grilling a piece of meat would.