Easy Slow Cooker Pork Roast
Easy Slow Cooker Pork Roast combines chili-lime flavors with effortless prep for a truly satisfying meal! Serve the pork tenderloin sliced or shredded with your favorite tacos, rice bowls, or other sides. It’s so juicy and flavorful!
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What’s To Love About This Recipe
- This flavorful pork roast recipe is so simple and so easy to prep for the slow cooker and get roasting in no time! If you use a multicooker, you can brown it without any added dishes or steps.
- Pork is a great option to add to the slow cooker at the beginning of the day because it cooks tenderly when left on a low and slow setting. Add everything to the slow cooker in the morning and come home to the most delicious pork tenderloin roast that’s ready to serve with lots of options.
- If your experiences with pork roast include dry, tough, or flavorless meat – rest assured, that’s NOT what you’ll find with this recipe! A combination of seasonings, lime juice, and broth delivers the tastiest results.
- Making pork roast in the slow cooker is a great choice for meal prep since you can make a good-sized amount and use it for lots of serving options. Pork roasts – even pork tenderloin – can be budget-friendly for quality protein, too!
Ingredients Needed
- Pork tenderloin – Pork cooks so nicely in the slow cooker – especially pork tenderloin! This is one of the most tender cuts of meat you can get and it cooks very well on a low, slow setting while absorbing added flavors and spices.
- Seasonings – Combine just a handful of seasonings to create the tastiest blend for the pork. Use chili powder, cumin, garlic powder, and salt to create a dry rub that will be packed into the meat. The seasonings will also provide a light crust when it is seared.
- Olive oil – If you decide to brown the meat first, olive oil is a great option to sear the outside while sealing in juices to keep it tender and flavorful.
- Lime – Squeeze the juice from 1 lime to add a little tang! The lime juice also helps to tenderize the pork tenderloin.
- Chicken broth – Finally, add some chicken broth to make the most tender pork roast. The meat won’t dry out since it will cook low and slow in the broth!
How To Make Pork Roast In The Slow Cooker
- Mix the seasonings together and rub on all sides of the pork tenderloin.
- If desired, heat oil and brown the pork on each side for 3-4 minutes.
- Transfer the pork to the slow cooker and add lime juice and chicken broth.
- Cover and cook on low for 6-8 hours.
- Slice (or pull apart with forks) to serve.
Temperature Note: Pork is fully cooked when it reaches 145 ℉. Use an internal thermometer to check! To shred roasted meat, let it cook until it reaches 200 – 205 ℉, and add a little more liquid to keep it moist.
Recipe Substitutions and Variations
Since pork roast is so easy to cook in the slow cooker, you can play around with the flavors! For a similar profile, try swapping out the seasonings for my Homemade Taco Seasoning. This would be especially good if you plan to use leftover pork in rice bowls, nachos, or tacos!
I used pork tenderloin, which isn’t the most traditional cut for pork roast, but I like how it ends up so tender and juicy in the slow cooker. You could also use a boneless pork loin roast and increase cooking time. (Be sure to use a digital thermometer to check for doneness at 145 ℉.)
If you want to try another protein option, try out the same chili-lime seasonings with chicken breasts as well! Slice or shred the chicken for easy meal prep with similar ingredients.
How To Serve Pork Roast
This pork roast recipe is so easy to pair with simple sides like Corn On The Cob or guacamole! Slice or shred the pork and serve it over cilantro-lime rice, or with a pan of sautéed bell peppers and onions.
Make a fresh side salad or Roasted Corn Chopped Salad, and top with shredded pork and extra lime juice, if you like.
Shredded pork is also delicious with corn tortillas or taco shells, and topped with pico de gallo, sour cream, or any other toppings!
Storing and Reheating
Pork roast makes the best leftovers! I love making this to serve for several meals throughout the week.
Store leftover pork in an airtight container in the fridge for up to 3 days. If you choose to freeze leftovers, I recommend slicing or shredding first, then store in individual servings for up to 3 months.
Reheat the pork roast in the microwave or stovetop and serve according to your menu choices (such as Slow Cooker Pork Tacos, salads, wraps, etc.).
Freezer Meal: If you don’t plan to sear the meat, you can prep this recipe as a freezer meal and save a few steps when you are ready to cook! Simply mix the spices and rub them onto the pork tenderloin, then combine the ingredients in a freezer-safe bag. Thaw in the fridge and follow the cooking directions as written.
Easy Slow Cooker Pork Roast
Equipment
- slow cooker or multicooker
Ingredients
- 2 pound pork tenderloin
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- juice from 1 lime
- 1/2 cup chicken broth
Instructions
- Mix seasonings together and rub on all sides of pork tenderloin
- If desired, heat oil and brown pork on each side for 3-4 minutes
- Transfer pork to slow cooker and add lime juice and chicken broth
- Cover and cook on low for 6-8 hours
- Slice (or pull apart with forks) to serve
Notes
- Store leftover pork in the fridge for up to 3 days or in the freezer for up to 3 months. I recommend slicing or shredding the meat before serving to easily reheat and repurpose.
- A 3.5 or 4-quart sized slow cooker should work well for about 2 pounds of meat. If you use a larger slow cooker, the meat may cook a little faster.
- If the pork tenderloin does not fit in your slow cooker lengthwise, feel free to slice it in half and lay the portions side by side.
- Pork is fully cooked when it reaches 145 ℉ and can be easily sliced.
- If you’d prefer the pork to be more of a fork-tender and easy to shred, cook it to 200 – 205 ℉. You can also add a bit more liquid (water or broth) to keep it from getting dry.
Nutrition
Slow Cooker Pork Roast FAQs
- Should I sear pork roast before putting it in the slow cooker? Searing the pork is an optional step and the meat will turn out delicious either way! I prefer to sear my pork roast before slow cooking to add extra flavor and texture with a slight outer crust from the browning and seasonings. Searing the meat also helps seal in the juices and it only takes a few extra minutes.
- Do you need to add liquid to the slow cooker when cooking pork roast? Yes, some liquid is necessary in the slow cooker to cook the meat nice and tender. The slow cooker traps the moisture from the liquid and helps keep your roast from drying out.
- How do you keep pork moist in the slow cooker? Keep the pork moist by adding enough liquid such as water or broth, and refrain from frequently opening the lid. A closed lid will regulate the temperature and help the meat stay juicy!
- Does pork roast need to be submerged in the slow cooker? You do not need to submerge the pork roast in liquid completely. About ½ cup of broth should be plenty for a 2-pound tenderloin.
- Can a pork roast be overcooked in the slow cooker? Pork roast can overcook in the slow cooker if it is left with the heat on much longer after reaching the desired temperature (for slicing or shredding). It’s best to remove the pork from heat when it is cooked, and also be sure that there is liquid remaining in the slow cooker throughout the cooking time.
how long in the instant pot?
Hi! This sounds fantastic!
Would this recipe be able to be prepped in a freezer bag and frozen until I want to cook it? Like I would put all the ingredients in and then freeze it. Then when I want to cook it, let it thaw in the refrigerator and then cooked in the slow cooker?
Thanks!
Yes! That should work really well here for this recipe.
Great, thank you! 🙂
My family loves this recipe! We shred the meat and serve on corn tortillas.
I made this recipe, without browning the meat first, and it was fantastic! I cooked it for 6 hours. I shredded the meat and we made burrito bowls with salsa, cheese, tomatoes and avocados. Thanks!
Why wouldn’t you use a Pork Loin for this?
Please, no offense, but I’ve never understood recipes that use the tenderest piece of pork for long slow cooking. I always save the Tenderloin recipes for times when I need tenderness, quick cooking, easy cooking, set aside to rest while you finish the other dishes. For the grill, the stove top or the oven… tenderloin is perfect.
This sounds amazing and I will try it – but with a loin roast which I will slice down the middle to sort of look like the tenders – LOL!
Is this a Pork Loin or Pork tenderloin because in the photo it resembles a tenderloin.
Thanks for any clarification.
Hi Paula, it is a tenderloin. Thank you for bringing this to our attention. We are updating the recipe now.
Thank you so much!!
Sunday Dinner here we come!