This 4-ingredient slow cooker pork roast is the kind of comforting, old-school dinner that saves the day when work is busy but you still want a real meal waiting at home. Using a raw bone-in pork shoulder roast gives you rich flavor and tender meat as it cooks low and slow, and the “vintage” feel comes from the simple pantry-style combination that turns into a savory, cozy roast with barely any hands-on effort.
Serve this pork roast with mashed potatoes, buttered egg noodles, or fluffy rice to soak up the flavorful juices. It also pairs well with green beans, glazed carrots, corn, or a simple side salad, and leftovers are great piled onto sandwich rolls or served over the next day’s roasted potatoes.
Servings: 6 to 8
1 raw bone-in pork shoulder roast, about 4 to 5 pounds
1. Lightly coat the inside of the slow cooker with nonstick spray if desired for easier cleanup. Place the raw bone-in pork shoulder roast in the bottom of the slow cooker with the fat side facing up.
2. In a small bowl, stir together the dry onion soup mix, cream of mushroom soup, and water until combined. Pour the mixture evenly over the pork roast.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and easily pulls away from the bone.
4. Carefully transfer the roast to a serving platter and spoon some of the cooking juices over the top. Let it rest for 10 minutes, then slice or shred and serve warm.
Make it with vegetables: Add thick-cut carrots, quartered onions, or small potatoes around the roast before cooking so you have a built-in side dish. Just keep the vegetables in larger pieces so they hold up during the long cooking time.
For richer gravy: If you want more sauce for mashed potatoes or noodles, remove the cooked roast and whisk the liquid in the slow cooker before serving. You can also simmer the juices in a saucepan for a few minutes to thicken them a bit more.
Best cut to use: A bone-in pork shoulder roast stays especially moist and flavorful in the slow cooker, which makes it ideal for this simple recipe. If your roast is larger than 5 pounds, allow extra cooking time and make sure it becomes fork-tender before serving.
Easy leftover plan: Store leftover pork with some of the juices so it stays moist in the refrigerator. It reheats well for quick lunches, sandwiches, or even a simple next-night dinner over rice.
