Slow Cooker Pork Roast with a Sweet Tangy Glaze

Over the past year and a half, this roast has become one of my favorite crock-pot meals. The sweet and tangy glaze takes this roast from tasty to fantastic. 

This slow cooked pork roast is both company worthy and also perfect for a lazy weeknight dinner. I’ve served this pork with potatoes, over rice, and stuffed into soft rolls.

This roast was a delicious surprise the first time I made it. I’d originally planned to oven roast the pork in a more traditional style. However, in the interest of not spending my weekend evening working in the kitchen, I decided to put it in the crockpot that morning instead.

I did not expect the meat to cook so quickly and be falling apart at dinnertime, but it was absolutely perfect and I wouldn’t change a thing.

The sweet, tangy glaze takes just a few minutes to simmer and whisk together and the resulting meal is well worth the extra moment to make it special!

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Slow Cooker Pork Roast with a Sweet Tangy Glaze

5 from 2 votes

Recipe adapted from and with thanks to allrecipes.com

Save to Favorites Pin Print Review

Servings: 6 servings

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 1.5 lb sirloin tip pork roast
• ▢ 1 teaspoon rubbed sage
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon pepper

Glaze Ingredients

• ▢ ½ cup sugar
• ▢ 1 tablespoon cornstarch or arrowroot
• ▢ ¼ cup white wine vinegar
• ▢ ¼ cup water
• ▢ 2 tablespoons soy sauce

Instructions

• Place frozen pork roast (thawed is fine, just adjust your time accordingly) in the bottom of a crockpot. Sprinkle with sage, salt and pepper. Rub the spices all over the roast and then cover with lid.
• Cook on high for 3-5 hours until the meat shreds easily with a fork. The time will vary for different slow cookers.  The roast can also be cooked on low, simply watch your meat and adjust the times as needed. If the meat is not frozen, definitely cook on low.
• When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart. The idea is to absorb any juices in the crockpot back into the meat. Once the meat is loosely broken apart, cover with lid and reduce heat to low, or warm if that is an option for your crockpot.
• Place the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles and starts to thicken. Reserve a couple tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well.
• Serve immediately and drizzle the remaining glaze over each serving. OR Let the meat rest in the crockpot on warm (or even turned off – I left mine off for almost 45 minutes while our potatoes were baking) and when you are ready to eat, toss the still-warm meat once again to make sure all juices are absorbed and then drizzle with the re-warmed remaining sauce. Enjoy!

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 10/24/11 – photos and recipe notes updated 10/22/14}

ONE YEAR AGO TODAY: The Best Gluten Free Flour Tortillas