This simple Crock Pot Pork Roast with Mushrooms and Polenta is flavorful and simple to make.
Table of Contents
Crock Pot Pork Roast
This Crock Pot Pork Roast dish will not disappoint. Cooking the pork low & slow all day with soy sauce, stock, honey, and garlic results in a fall-apart tender and delicious supper. Then it’s served over creamy polenta, which tastes delicious. I enjoy creating crock pot dishes since they are so simple. Some of my favorite pork slow cooker meals are: Slow Cooker Pernil ,Slow Cooker Pork and Beans just to name a few!
During the winter months, I enjoy creating this warm and comforting slow cooker pork roast dish. It makes the house smell wonderful, and there’s something so comforting about returning home to a nice slow-cooked supper on a cold day, right?
Just be sure you use a high-quality piece of pork (I used a certified humane pork sirloin roast from a nearby regenerative farm), and sear it before putting it in the slow cooker. Searing produces a lovely caramelized coating and keeps the meat juicy.
Crock Pot Pork Roast Ingredients
- Olive oil spray to prevent sticking
- Lean boneless pork sirloin roast (also known as pork center rib roast or pork loin roast)
- Low sodium chicken broth
- Soy sauce or gluten-free tamari
- Balsamic vinegar
- Honey
- Garlic, minced
- Sliced mushrooms (such as baby bella)
- Water
- Kosher salt
- Stone-ground polenta
- Chopped parsley (for garnish)
How To Make Crock Pot Pork Roast
For the slow cooker pork roast:
- Cook in a large skillet over medium-high heat. Lightly coat the skillet with oil and brown the pork on both sides for 7 to 8 minutes.
- Add the broth, soy sauce, vinegar, honey, and garlic to the slow cooker. Stir to mix. Add the pork to the slow cooker and set it on low for 8 hours.
- Remove the pork 30 minutes before the timer goes off and let it to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover, and simmer on low for another 30 minutes.
- Meanwhile, prepare the polenta.
For the polenta:
- In a medium saucepan, heat the water and salt until they are boiling. Add the polenta and decrease the heat to low. Cook for about 5 minutes, stirring regularly, until the liquid is absorbed and the polenta is creamy. Remove from heat, cover, and allow to stand for 1-2 minutes.
- While the polenta cooks, shred the meat with two forks. When the time is up, add the shredded pork to the crock pot and stir thoroughly.
- To Serve: Place ½ cup polenta on a dish, add pork and mushroom gravy, and garnish with parsley.
Crock Pot Pork Roast Variations
- For a more tender cut of pork, choose a pig shoulder roast, hog butt, or boneless pork shoulder.
- Pork tenderloin would be a leaner choice.
- Serve it with mashed potatoes instead of polenta.
- Replace the mushrooms with carrots.
Make Crock Pot Pork Roast Ahead
If you want to do this the night before, you may set everything up and refrigerate it before turning it on the next morning.
Serving Suggestions
- I serve this meal alongside a large green salad.
- Serve it alongside your favorite roasted vegetables.
- You may create pork sandwiches using nice bread from your neighborhood bakery.
Storage
Leftovers can be refrigerated for up to four days in an airtight container.
FAQs
Should a pork roast be browned before slow-cooking?
Yes! Searing the pork before putting it to the crock pot is essential, so do not overlook this step. If you want to do this the night before, you may set everything up and refrigerate it before turning it on the next morning.
Does the pork roast need to be immersed in the slow cooker?
No. The liquid does not need to cover your meat in the slow cooker. You simply need enough liquid to cover the bottom of the slow cooker. It produces more juice as it cooks.
What is the healthiest pork to eat?
Lean pork cuts (ideally from ethically reared animals) such as tenderloin, loin chops, and sirloin roast are high in protein, low in fat, and contain more B-vitamins (thiamin, niacin, B6, and B12) than many other meats.
More Pork Recipes You’ll Love
Recipe Card
Crock Pot Pork Roast
Ingredients
- Olive oil spray
- 2 pounds lean boneless pork sirloin roast aka pork center rib roast, pork center loin roast
- 1 cup low sodium chicken broth
- ¼ cup soy sauce or gluten free tamari
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic minced
- 8 ounces sliced mushrooms I used baby bella
- 4 ½ cups water
- 1 teaspoon kosher salt
- 1 ½ cups stone-ground polenta
- Chopped parsley for garnish
Instructions
For the pork:
- Cook in a large skillet over medium-high heat. Lightly coat the skillet with oil and brown the pork on both sides for 7 to 8 minutes.
- Add the broth, soy sauce, vinegar, honey, and garlic to the slow cooker. Stir to mix. Add the pork to the slow cooker and set it on low for 8 hours.
- Remove the pork 30 minutes before the timer goes off and let it to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover, and simmer on low for another 30 minutes.
- Meanwhile, prepare the polenta.
For the polenta:
- In a medium saucepan, heat the water and salt until they are boiling. Add the polenta and decrease the heat to low. Cook for about 5 minutes, stirring regularly, until the liquid is absorbed and the polenta is creamy. Remove from heat, cover, and allow it stand for 1-2 minutes.
- While the polenta cooks, shred the meat with two forks. When the time is up, add the shredded pork to the crock pot and stir thoroughly.
- To Serve: Place ½ cup polenta on a platter, top with pork and mushrooms, and garnish with parsley.