Slow Cooker Pork Roast with a Sweet Tangy Glaze
Recipe adapted from and with thanks to
Servings: 6 servings
  • 1.5 lb sirloin tip pork roast
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Glaze Sauce:
  • 1/2 cup sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 2 tablespoons soy sauce
  1. 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.
  3. 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.
  5. 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.
  7. 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.
  9. 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!