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
Pork butt (we call it shoulder) is my husband’s favorite piece of pork. He loves to put a dry rub on and smoke it then drizzle with our favorite bbq sauce. I also love it in the slow cooker. Good cheap cut!
do you think it would be as good with cream of chicken?? I just don’t really like mushroom.. 🙁 OR do you not taste the mushroom at all when its done?
You could use cream of celery, cream of potato, or just add a tablespoon of cornstarch mixed in a 1/2 c of water, it will be fine, I actually often don’t use any soup or water, port roast is very juicy (lots of fat) and I prefer to leave the fat in the pan rather than eating it.
I just made this last night. I added a little water(about 1/4 of a can) and some pepper. I put it in my slow cooker with just carrots for around 7 hours. With the left over liquid I made gravy. I have been in such a funk cooking for my little family lately and this was exactly the culinary spark I needed. This was beyond amazing and will most definitely become one of our favorites!! Next time I will try and put the potatoes in with it! Thanks so much for an awesome recipe!!
When making this pork roast, do you not add any other liquid other than the condensed soup? I am looking forward to making this but a little apprehensive, since I will putting it on to cook and I won’t be home, in case it burns without enough liquid!!!
Thanks, Kim
Pork has its own juise won’t need water
My first ever pork roast in a crockpot is making its way to our table tonight! I cannot believe how delicious it actually looks while cooking. I was apprehensive about pork in the crock but if you say it’s good, then it has to be great!!!
I hope you enjoyed it Shelia, I can’t wait to hear what you think!!
I cannot believe how delicious the roast was. So simple but so good, I wanted to lick the pot. I used a five pound bone-in roast. The pork was fall apart tender and not one bit dry. I used two cans of cream of mushroom soup since we like a lot of gravy. After 8 1/2 hours on low I took the roast and carrots out of the slow cooker and thickened the gravy with a little flour wisked in on high for 30 minutes. The roast was even better the next day, and the day after that! I stored the leftover roast in the fridge with the gravy poured over it and it kept it moist even when reheating. Everyone has to give this recipe a try. It’s magic! I had to work on a Saturday so I put the slow cooker on before I left. I came home tired and grumpy until I walked in the house and smelled the roast cooking. I was instantly in a better mood 🙂 I can’t wait to try the beef roast with gravy.
I’m still trying to figure out how a shoulder is a butt ;o)
That’s our family favorite cut for pernil – Puerto Rican style roast pork – and every now and then Safeway has them buy one get one free (and theirs isn’t injected with salt water either!)
Now you’ve given me the idea to try browning it then cooking it in the SloCo.