Slow Cooker Pork Roast (with a sweet and tangy glaze)

An irresistible sweet and tangy glaze takes this slow cooker pork roast from just another crockpot meal to a tasty and fantastic meal.

Pork Roast with Glaze

This slow-cooked pork roast is both company worthy and also perfect for a lazy weeknight dinner. I’ve served this pork with smashed potatoes, over rice, (it’s really great with this mushrooms pepper rice pilaf) 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.

Slow Cooker Pork Roast

I found the original recipe on allrecipes.com and tweaked it a good bit to meet our needs. (Truth be told, it doesn’t have much in common with the original, but credit where it’s due, right?)

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!

Pork Roast Recipes Slow Cooker

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.

Pork Roast with Glaze

• sirloin tip pork roast or Boneless pork shoulder
• rubbed sage or Italian spices
• kosher salt
• pepper
• sugar
• cornstarch
• white wine vinegar
• soy sauce

Glazed Pork Roast

Pork Instructions

1. Place the pork roast in the bottom of the crockpot. Sprinkle with sage, salt, and pepper. Rub the spices all over the roast and cover with lid.
2. Cook on low for 7-8 hours until the meat pulls apart easily. As noted above, the cooking time will vary for different slow cookers. 
3. When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart. This allows the meat to absorb any juices in the crockpot back into the meat. Once the meat is loosely broken apart, cover again with lid and reduce heat to warm, if that is an option for your crockpot.

Glaze Instructions

1. Combine the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles, about 4-5 minutes. Reduce to a low simmer and allow the sauce to thicken, about 2-3 minutes.
2. Reserve a couple of tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well. Drizzle the reserved glaze over each serving.

Crock Pot Recipes for Roast Pork

It is a safe bet that I make a pork roast on a weekly basis. Not only do we love the great flavors of these roasts, but they’re super easy to make and the leftovers can be turned into so many delicious meals.

Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Red Wine Pork Roast just might become your favorite pork roast with the very first bite.

Brown sugar and balsamic are simmered and then reduced to a simple glaze that is poured over tender pulled pork. Serve with roasted baby potatoes or sauteed green beans for a complete meal.

Slow Cooker Mexican Pork is some of the best pulled pork you can make at home. On its own, stuffed into tacos or burritos, or served over rice, the pork is slightly spicy, with just enough heat to keep it interesting.

Slow Cooker Pork Roast with a Sweet Tangy Glaze

5 from 2 votes

Tangy, sweet glazed pulled pork is an easy crockpot meal that only requires a few minutes hands-on at the end of the cooking time to prep that delicious glaze.

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Prep Time: 5 mins

Cook Time: 8 hrs

Total Time: 8 hrs 5 mins

Servings: 8 servings

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Ingredients 

• ▢ 4 pounds sirloin tip pork roast (Boneless pork shoulder will work nicely too.)
• ▢ 2 teaspoons rubbed sage (Italian spices may be substituted.)
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon pepper

Glaze Ingredients

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

Instructions

Pork Instructions

• Place the pork roast in the bottom of the crockpot. Sprinkle with sage, salt, and pepper. Rub the spices all over the roast and cover with lid.
• Cook on low for 7-8 hours until the meat pulls apart easily. As noted above, the cooking time will vary for different slow cookers. 
• When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart. This allows the meat to absorb any juices in the crockpot back into the meat. Once the meat is loosely broken apart, cover again with lid and reduce heat to warm, if that is an option for your crockpot.

Glaze Instructions

• Combine the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles, about 4-5 minutes. Reduce to a low simmer and allow the sauce to thicken, about 2-3 minutes.
• Reserve a couple of tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well. Drizzle the reserved glaze over each serving.

Nutrition

Calories: 313kcal · Carbohydrates: 14g · Protein: 52g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.02g · Cholesterol: 141mg · Sodium: 657mg · Potassium: 920mg · Fiber: 0.1g · Sugar: 13g · Vitamin A: 2IU · Vitamin C: 0.04mg · Calcium: 14mg · Iron: 2mg

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{originally posted 10/24/11 – photos and recipe notes updated 10/25/22