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
Don’t know if anyone else has had this problem. Being from TN we always had pork roast meat available, but I’ve found it hard to find here in North TX. (Texans are beef people!) Thankfully SuperTarget has it and at good prices.
Love the slow cooker liners. Sometimes I just take leftovers up, bag and all, put it in a bowl and then in the fridge. I use a ‘twist ’em’ on the top to seal. Wouldn’t be good enough for freezing, but great for fridge.
Love the website and I’m finally getting the cook book. Can’t wait.
Great idea on the liners! I hope you enjoy the cookbook, you will have to let me know what you decide to cook first.
I can’t wait to try the pork recipe sounds wonderful and I want to know how to make the best iced tea. Mine always seems to taste “off” and I am ashamed to admit it because I am a born and raised southern girl.
Love your recipes and cook book and website. Thanks for all you do
Cheryl
Thank you Cheryl!! I hope you like the recipe and you will have to let me know how your tea turns out. Just follow the instructions and it will be good.
Did you know that the Boston Butt is actually part of the shoulder? If Im not mistaken its the top part of the shoulder closest to the spine. My father in law was a butcher…I didn’t know any of this until a few months ago!
Christy,
I plan to make my hubby’s favorite meal, Chicken Parmesan on Saturday as we plan to go on vacation on Sunday.
I hope you have a wonderful vacation Linda!!
How do you make the sweet tea? Also, I thought you said something about using Splenda – how much Splenda?
How do you make the sweet tea?
I can’t eat mushrooms and was wondering if anyone had any luck with other creamy soups. For vegetable casseroles that include cream of mushroom soup, I usually substitute cream of celery or onion or potato or broccoli, depending on the vegetable involved or overall flavor I’m wanting to create. I’m not sure which – if any – of these would work in this recipe.
Cream Of Celery, Onion, or Potato would be really good with this =)