This easy Crock Pot Pork Roast with Mushrooms and Polenta is packed with flavor and is incredibly easy to prepare.
Crock Pot Pork Roast
This Crock Pot Pork Roast recipe definitely won’t disappoint. Cooking the pork low and slow all day with soy sauce, broth, honey and garlic, transforms it into a fall-apart tender and tasty dinner. Then it’s served over creamy polenta, it tastes so good. I love making crock pot dinners because they’re so easy. Some of my favorite pork slow cooker meals are: Slow Cooker Pernil, Slow Cooker Sweet Barbacoa Pork just to name a few!
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During the colder months I love making this hearty and satisfying slow cooker pork roast recipe. It makes the house smell amazing, and there’s just something so cozy about coming home to warm slow-cooked meal on a cold day, right?
Just be sure to use a top-grade piece of pork (I used a certified humane pork sirloin roast from a local regenerative farm), and don’t forget to sear it before it goes in the slow cooker. Searing creates a delicious caramelized crust and it keeps the meat moist.
Ingredients
- Olive oil spray to prevent sticking
- Lean boneless pork sirloin roast (also known as pork center rib roast or pork loin roast)
- Low sodium chicken broth
- Soy sauce or gluten-free tamari
- Balsamic vinegar
- Honey
- Garlic, minced
- Sliced mushrooms (such as baby bella)
- Water
- Kosher salt
- Stone-ground polenta
- Chopped parsley (for garnish)
How To Make Crockpot Pork Roast
For the slow cooker pork roast:
- Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 – 8 minutes.
- Add the broth, soy sauce, vinegar, honey and garlic to the crock pot. Stir to combine. Add the pork and set the slow cooker to 8 hours on low.
- Thirty minutes before the timer goes off, remove the pork and set it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes.
- Meanwhile, make the polenta.
For the polenta:
- Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes.
- While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well.
- To serve: Spoon ½ cup polenta onto a plate, top with pork and mushroom gravy and garnish with parsley.
Variations
- Use a pork shoulder roast, pork butt or boneless pork shoulder if you want a more tender cut of pork.
- Pork tenderloin would work as a leaner option.
- Serve it with mashed potatoes in place of polenta.
- Swap the vegetables with carrots in place of mushrooms.
Make Ahead
If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.
Serving Suggestions
- I serve this dish with a big green salad.
- Serve it with your favorite roasted veggies.
- You can make pork sandwiches on good bread from your local bakery.
Storage
Leftovers can be stored up to 4 days in the refrigerator in an airtight container.
FAQs
Should a pork roast be seared before slow cooking?
Yes! Searing the pork before adding it to the crock pot is a must, so don’t skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.
Does pork roast need to be submerged in the slow cooker?
No. The liquid does not need to cover your pork in the slow cooker. You only need enough liquid to cover the base of the slow cooker. It releases more juice as it cooks.
What is the healthiest pork to eat?
Lean cuts of pork (preferably from humanely-raised animals) such as tenderloin, loin chops and sirloin roast, are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat.
More Crock Pot Pork Recipes You’ll Love
- Slow Cooker Filipino Adobo Pulled Pork
- Slow Cooker Pork and Green Chile Stew
- Slow Cooker Pernil
- Slow Cooker Sweet Barbacoa Pork
- Slow Cooker Balsamic Pork Roast
Crock Pot Pork Roast with Mushrooms and Polenta
Equipment
Ingredients
- Olive oil spray
- 2 pounds lean boneless pork sirloin roast, aka pork center rib roast, pork center loin roast
- 1 cup low sodium chicken broth
- ¼ cup soy sauce, or gluten free tamari
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms, I used baby bella
- 4 ½ cups water
- 1 teaspoon kosher salt
- 1 ½ cups stone-ground polenta
- Chopped parsley, for garnish
Instructions
For the pork:
- Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 – 8 minutes.
- Add the broth, soy sauce, vinegar, honey and garlic to the crock pot. Stir to combine. Add the pork and set the slow cooker to 8 hours on low.
- Thirty minutes before the timer goes off, remove the pork and set it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes.
- Meanwhile, make the polenta.
For the polenta:
- Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes.
- While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well.
- To serve: Spoon ½ cup polenta onto a plate, top with pork and mushrooms and garnish with parsley.
Last Step:
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- Use a pork shoulder roast, pork butt or boneless pork shoulder if you want a more tender cut of pork.
- Pork tenderloin would work as a leaner option.
Serve it with mashed potatoes in place of polenta.
Swap the vegetables with carrots in place of mushrooms.
