Slow Cooker Pork Roast Recipe

This Slow Cooker Pork Roast can feed an army and it cooks while you work all day!

I love family meals. There is something about that moment when you first start to gather around the table. The tension of the day breaks a little, stories are shared, jokes are told, and everyone starts to catch up with everyone else and the hectic schedule they keep. It’s a marvelous time of day.

10 Hour Slow Cooker Clean Eating Pork Roast on a platter with some carrots and gravy around the roast with some chopped, green herbs sprinkled over the top for garnish.

But it also helps when the focal point on the table is impressive. Compliments find their way to the chef’s ears and the person responsible for nourishing the family with good, healthy food gets a well-deserved pat on the back. Yep, breaking bread, or in this case… roast, with the family is an age-old tradition that every family should be hanging onto for dear life. It truly does connect you to those you love.

This was the first time I made a roast, much less a 10 Hour Slow Cooker Pork Roast, and I have to say that I even impressed myself a little. It was delicious, and tender and there were plenty of leftovers for pulled pork sandwiches the next day. And the best part is that it takes only minutes to prep and 10 long hours to cook. That’s an entire workday! Prep this the night before in the crock, store it in the fridge overnight, then pop it in the cooker as you walk out the door. You’ll come home to fabulous aromas and a darn good reason to get everybody to the table.

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Slow Cooker Pork Roast Recipe Card

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10 Hour Slow Cooker Clean Eating Pork Roast

Slow Cooker Pork Roast Recipe

Feed your whole family the easy way with this pork roast that cooks all day long while you work or do other things!
4 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 6 servings
Calories: 461kcal


  • 3 lb. bone-in pork shoulder
  • 1 lb. baby carrots
  • 7 oz. pearl onions (I used frozen packaged)
  • 8 oz. brown mushrooms (halved or quartered, as you like)
  • 6 oz. can tomato paste (no sugar added)
  • 2 tbsp. garlic powder
  • 1 tbsp. dried thyme
  • 1 tbsp. dried sage
  • ¼ cup balsamic vinegar
  • 1 cup seasoned chicken broth (beef broth works too)


  • Place the roast in the crock and pour the carrots, onions and mushrooms around it.
  • Mix the remaining ingredients in a separate bowl to make the sauce, then pour it over the roast and veggies.
  • Cook on low for 10 hours. The internal temp should be about 200 degrees Fahrenheit.
  • When it’s done, it will look like the tomato paste solidified on top of everything. There is nothing wrong with this, simply remove the roast and stir the tomato paste into the remaining sauce, then ladle the sauce over everything when serving.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 461kcal | Carbohydrates: 26g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 153mg | Sodium: 523mg | Potassium: 1616mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11110IU | Vitamin C: 14.4mg | Calcium: 175mg | Iron: 8.7mg

4 from 2 votes (1 rating without comment)

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  1. Elizabeth says:

    I can’t wait to try this recipe…thanks for posting it!! My bone-in roast is almost 6-1/2 lbs. Do you think I’d need to increase cooking time or ingredients? Thanks in advance 🙂

    1. The Gracious Pantry says:

      Elizabeth – If you have double the meat, I would add double the ingredients. As for cooking time, I would check it at the regular time, and then add 1 hour and 15 minutes if it’s not done, each time you check it until it’s done.

  2. Kandy Beatty says:

    5 stars
    This was absolutely DELICIOUS!!! I only added some small red skin potatoes, but the sauce is to die for! Thank you!

    1. The Gracious Pantry says:

      Kandy – Fantastic!!! So happy you enjoyed it!

  3. can you cook on high – if so for how long?

    1. Leigh – I have never cooked this on high, so it’s hard to say. But conversion charts would suggest that you should check the inner temperature of the meat with a thermometer at about the 4-6 hour mark. Just remember, every time you lift the lid to check the temperature, you need to tack on an additional 15 minutes of cooking time.