This post may contain affiliate links. Read my disclosure policy.

This easy Crock Pot Pork Roast with Mushrooms and Polenta is filled with flavor and is incredibly easy to organize.

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 right into a fall-apart tender and engaging dinner. Then it’s served over creamy polenta, it tastes so good. I like making crock pot dinners because they’re really easy. A few of my favorite pork slow cooker meals are: Slow Cooker Pernil, Slow Cooker Sweet Barbacoa Pork simply to name just a few!

Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the health foods diets cookbooks, and the founding father of the burden and wellness program Feel Higher Eat Higher. In the event you struggle with emotional eating or weight worries, you’ll want to take a look at my free Masterclass by clicking RIGHT HERE. You’ll discover exactly why you could have struggled for therefore long, and exactly how you’ll be able to transform your relationship with food and your body, even should you’ve tried all the pieces.

I also do free emotional eating group coaching sessions just a few times a month inside my Facebook Love Yourself Healthy Facebook Group.

In the course of the colder months I like making this hearty and satisfying slow cooker pork roast recipe. It makes the home smell amazing, and there’s just something so cozy about coming home to warm slow-cooked meal on a chilly day, right?

Just you’ll want to use a top-grade piece of pork (I used an authorized humane pork sirloin roast from an area regenerative farm), and don’t forget to sear it before it goes within the slow cooker. Searing creates a delicious caramelized crust and it keeps the meat moist.

Ingredients

• Olive oil spray to stop sticking
• Lean boneless pork sirloin roast (also generally 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 (similar to baby bella)
• Water
• Kosher salt
• Stone-ground polenta
• Chopped parsley (for garnish)

How To Make Crockpot Pork Roast

For the slow cooker pork roast:

1. Heat a big skillet over medium-high heat. Calmly spray the pan with oil and brown the pork on all sides, for about 7 – 8 minutes.
2. Add the broth, soy sauce, vinegar, honey and garlic to the crock pot.  Stir to mix. Add the pork and set the slow cooker to eight hours on low.
3. Thirty minutes before the timer goes off, remove the pork and set it aside to rest for a minimum of 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining half-hour.
4. Meanwhile, make the polenta.

For the polenta:

1. 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.
2. 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 blend well.
3. 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 should you need a more tender cut of pork.
• Pork tenderloin would work as a leaner option.
• Serve it with mashed potatoes rather than polenta.
• Swap the vegetables with carrots rather than mushrooms.

Make Ahead

If you would like to do that the night before, you’ll be able to set all of it up and leave it refrigerated, then turn it on within the morning.

Serving Suggestions

• I serve this dish with a giant green salad.
• Serve it along with your favorite roasted veggies.
• You’ll be able to make pork sandwiches on good bread out of your local bakery.

Storage

Leftovers will be stored as much as 4 days within 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 would like to do that the night before, you’ll be able to set all of it up and leave it refrigerated, then turn it on within the morning.

Does pork roast must be submerged within the slow cooker?

No. The liquid doesn’t must cover your pork within the slow cooker. You simply need enough liquid to cover the bottom of the slow cooker. It releases more juice because it cooks.

What’s the healthiest pork to eat?

Lean cuts of pork (preferably from humanely-raised animals) similar to 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 sorts of meat.

More Crock Pot Pork Recipes You’ll Love

Prep: 10 minutes mins

Cook: 8 hours hrs 10 minutes mins

Total: 8 hours hrs 20 minutes mins

Yield: 7 servings

Serving Size: 3 ounces pork + mushrooms + 1/2 cup polenta)

For the pork:

• Heat a big skillet over medium-high heat. Calmly 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 mix. Add the pork and set the slow cooker to eight hours on low.

• Thirty minutes before the timer goes off, remove the pork and set it aside to rest for a minimum of 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining half-hour.

• 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 blend well.

• To serve: Spoon ½ cup polenta onto a plate, top with pork and mushrooms and garnish with parsley.

Last Step:

Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

Variations

• Use a pork shoulder roast, pork butt or boneless pork shoulder should you need a more tender cut of pork.
• Pork tenderloin would work as a leaner option.
  Serve it with mashed potatoes rather than polenta.
  Swap the vegetables with carrots rather than mushrooms.

Make Ahead
If you would like to do that the night before, you’ll be able to set all of it up and leave it refrigerated, then turn it on within the morning.

Serving: 3 ounces pork + mushrooms + 1/2 cup polenta), Calories: 361 kcal, Carbohydrates: 37 g, Protein: 33 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 72 mg, Sodium: 754 mg, Fiber: 1.5 g, Sugar: 7 g