Slow-Cooked Pork Roast in Crock Pot
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This slow-cooked pork roast recipe is as easy as they come. Slow-cooked in cream of mushroom soup, it’s easy to make, and so tender and flavorful.
This slow cooker pork roast recipe is one of my husband’s favorite meals and mine, too! The pork roast is so tender it falls off the bone and I have to spoon the pieces out of the crock pot to put on a plate. It cuts easily with the slightest pressure of a fork and the taste is every bit as good as you’d expect.
Plus, recipes don’t come any easier than this (why I love slow cooker recipes). Place your pork shoulder butt roast in the slow cooker along with a can of cream of mushroom soup and whatever veggies you desire. Then walk away and come back at the end of the day to a ready-made supper. Minimal ingredients and instructions is my kind of main meal!
For a full meal, I toss some carrots in with the pork roast, fry up some corn the day before, and cook it fully to store in the fridge and reheat right before the meal. Then all I have to do to have supper ready is whip up some mashed potatoes, make some bread, and make the tea! Of course, my dessert was made a day or two ahead of time as well and sits happily in the fridge alongside the corn.
I love making part of my meal ahead of time, especially on the weekends. It’s easy when you have dinner guests or a special meal to plan so you are out of the kitchen and enjoying the time as much as everyone else, all it takes is a little creative meal planning. So today, I’m gonna do that for you.
What You’ll Need to Make Slow-Cooked Pork Roast:
Ingredients:
- Bone-in pork shoulder butt roast (also known as a Boston pork butt roast)
- Baby carrots
- Cream of mushroom soup
- Potatoes and onion (optional)
How to Make Slow-Cooked Pork Roast:
Put your pork roast in the crock pot.
Nestle the carrots, potatoes, and onions (if you so choose to use them) around the pork roast.
Pour a can of cream of mushroom soup all over everything.
Cover and slow cook on low for 7 to 8 hours or on high for 3 to 4 hours.
I like to cook mine about an hour longer than it calls for when I make this roast because I love it extra tender.
The meat should be super tender when it’s finished, so just use two forks to pull the meat apart and serve! And don’t forget to scoop up all those delicious veggies and get them on the plate.
Enjoy your crock pot pork roast dinner!
Storage
Store leftover slow cooker pork roast in an airtight container in the fridge for up to 5 days. Serve cold or quickly reheat in the microwave. I love to make for lunch the next day with leftovers. YUM.
Recipe Notes
- Substitute the cream of mushroom soup for cream of celery soup or cream of chicken soup.
- You can use a variety of pork cuts: bone-in pork shoulder, pork butt, boneless pork roast, and pork loin. If you use pork loin, this leaner cut of meat will only need about 5 hours of low cooking time in the slow cooker.
- If you want to add onion and potatoes, quarter the potatoes (or sweet potatoes) or use whole baby potatoes. Another root vegetable that would work is fennel.
Recipe FAQs
Can you put raw pork in the slow cooker?
Yes, you can! However, if you want, you can quickly sear the pork roast just until brown in a skillet and then place it in the slow cooker. Browning the meat just helps to add more flavor.
How long should you cook your pork roast in the crockpot?
You can cook your pork shoulder roast for up to 8 hours on low in the slow cooker.
How do you prevent your pork roast from drying out?
You need to add some sort of liquid to the crockpot alongside the pork roast to prevent it from drying out. In this instance, we’re using canned soup to make the pork extra flavorful and juicy.
Plan-Ahead Father’s Day Dinner Menu
If you’d like to serve your crock pot pork roast as a for Father’s Day or a celebratory , here’s a sample plan-ahead Father’s Day dinner menu with lots of corresponding blog posts. Enjoy!
2-3 days before: make dessert
I prefer a refrigerator cake as these are easy to make ahead of time and only improve as they sit in the fridge. Here are some refrigerator cakes on Southern Plate that are awfully good!
1-2 days before: shuck and fry corn
Place finished corn in the fridge and just microwave it before the meal or heat it in a pot on the stove. You can also make sweet and sour green beans at this time instead of or to go along with the fried fresh corn.
Day of meal: cook pork roast in crock pot and make the bread, mashed potatoes, and tea
Here are some bread options:
- Hoe Cake
- Homemade Dinner Rolls
- Dixie Cornbread
- Store-bought rolls
Ingredients
- 1 can cream of mushroom soup
- baby carrots
- 1 pork roast
Instructions
- Place the pork roast in the slow cooker and add your preferred vegetables. Pour the canned soup over it all.1 can cream of mushroom soup, baby carrots, 1 pork roast
- Slow cook on low for 7 to 8 hours or on high for 3 to 4 hours. Serve!
You may also like these pork recipes:
Pan-Seared Pork Chops with Velvet Cream Sauce
Crock Pot Pulled Pork Recipe, Southern-Style
Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)
Juicy Pork Burgers (with a surprise ingredient!)
Crispy Breaded Pork Chops with Milk Gravy
TODAY IS A GREAT DAY JUST WAITING TO HAPPEN!
Happiness isn’t getting what you want, it’s wanting what you got.
– Dale Carnegie
This roast sounds really, really good–not to mention easy! I will definitely be making this recipe soon. I was going to try making it with 98% fat free cream of mushroom soup, but after reading your comment to Bill’s comment about the roast needing some fat to break down the connective tissue, I’ve decided to go full fat. Well, it ought to be good!
Also, I made your chocolate pound cake yesterday,and it was delicious! The frosting set up very nicely, and I did it just like the tutorial said. It looks so beautiful in my cake dome on the countertop:-) Thanks for that recipe as well. Divine 🙂
I’ll go vote for your blog now;-)
I use this same roast recipe with a little twist. It too is my hubby favorite meal. Try adding a package of onion soup mix and a can of Pepsi or Coke (which ever your preferrence)I know it sounds crazy but you can’t imagine how good it is.
MMMM!! looks SO good! When do you season the meat? before cooking or after? Love love love ALL your recipes! you have my vote!!
Everything sounds good as always!
Hi I love your website and all the recipes, my family all know to expect something good when they see me on the computer! I just wanted to ask something probably very silly but I have only recently started to cook meaty meals as most of my family are vegetarians so I’m not always familiar with cooking times ect, also I don’t have a slow cooker- I’m in the UK and don’t know anyone with one so I guess they aren’t so popular here. finally the question I was getting to was how long would you cook this for in a regular oven and what temperature would you suggest?
thanks keep up the good work
Kim
Hey Kim!!
No such thing as silly questions on Southern Plate! I love questions like this because it gives me a chance to clarify things for other people, too. I can guarantee that if you are asking it, many more are wondering it!
This will do just fine in the oven. I would put it all in a casserole and cover it up really well with foil. Make sure it’s a deep or large casserole so it won’t boil over on ya (I just hate cleaning up messes like that! lol) and bake it at 300 for two to three hours. Check it after two, if it’s fine just keep cooking it as the longer cooking time will just make it all the more tender.
That is how I do it when I convert my slow cooker recipes to the oven. I’m sorry I can’t convert it from Fahrenheit for you but I know you’d be a lot better at that than I would!
I have a friend in England who just got a slow cooker. If you like, I can ask him where he got his. They are SO EASY and just a dream to have around. I also have an ebook of my reader’s favorite slow cooker recipes which you get emailed to you free when you subscribe to southern plate by email (there is a tab at the top of the page to do that with if you like!).
Thank you and holler at me if that didn’t answer your question all the way!
Gratefully,
Christy 🙂
300F is almost 150C 😉
It’s actually 148.89, but it’s a lot easier setting your oven to 150C!
Hi Christy thanks for your reply, my oven is like a blast furnace ! so I find just over a 100 works for long term cooking. I’ll give it a go.
I have recently subscribed to southernplate, thanks
Kim
Kim, You won’t be sorry! Christy has wonderful stories to go along with her WONDERFUL recipes!! Southernplate is an everyday must read for me =)
Yay, I voted! I have just started using my hidden crock recently. A roast sounds good but hubby is not into them very much. I am drooling thinking of it.
I actually found you on the Tastiest Blog yesterday the same way and voted for you then and voted again today. I love my Southern Plate!
I also forgot something. I use this same recipe for my roast, but I also add a packet of the onion soup mix in with the cream of mushroom soup. So good!
Thanks Courtney for the tip, I added Lipton Beefy Onion mix . I also added one can of chicken broth.