Noah's Pork Roast Via Crock Pot

Transform your weeknight dinners with Noah’s Pork Roast Via Crock Pot, a hearty and flavorful dish that showcases succulent, slow-cooked pork shoulder paired with tender carrots and potatoes in a rich, savory broth. This recipe’s magic lies in its balance of simplicity and taste—searing the pork shoulder for a golden crust before slow-cooking it ensures deeply developed flavor, while balsamic vinegar, thyme, and paprika infuse the dish with a mouthwatering aromatic profile. Perfect for busy families or meal preppers, this Crock Pot recipe takes just 20 minutes of prep time before the slow cooker does the rest, delivering fork-tender meat and vegetables after hours of hands-free cooking. The finishing touch? A cornstarch-thickened sauce that ties everything together. Serve this satisfying meal family-style for a dinner that feels luxurious yet effortless. Key ingredients like pork shoulder, potatoes, and carrots make this a crowd-pleasing comfort food classic!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds pork shoulder roast (boneless)
• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and cut into chunks
• 4 large potatoes, cut into chunks
• 1.5 cups chicken or vegetable broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Heat a large skillet over medium-high heat and add the olive oil.

Step 2

Season the pork shoulder roast generously with salt and black pepper on all sides.

Step 3

Sear the pork in the hot skillet for 3-4 minutes per side until a golden-brown crust forms. Remove the pork and set aside.

Step 4

In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.

Step 5

Place the carrots and potatoes in the bottom of the Crock Pot, creating a bed for the pork.

Step 6

Lay the seared pork roast on top of the vegetables in the Crock Pot.

Step 7

Pour the chicken or vegetable broth and balsamic vinegar over the pork and vegetables.

Step 8

Sprinkle the dried thyme, paprika, and remaining salt and pepper evenly over the pork.

Step 9

Cover the Crock Pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is tender and easily pulls apart with a fork.

Step 10

Once the pork is cooked, remove it from the Crock Pot and shred it if desired, or slice it for serving.

Step 11

Whisk together the cornstarch and water in a small bowl to create a slurry, and stir it into the remaining liquid in the Crock Pot.

Step 12

Let the sauce thicken by cooking on HIGH for 5-10 minutes with the lid off.

Step 13

Serve the pork with the vegetables and thickened sauce drizzled on top.

Nutrition Facts

Serving size	(2252.6g)

Amount per serving	% Daily Value*
Calories	3960.7

Total Fat 302.1g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 5941.7mg	0%
Total Carbohydrate 67.2g	0%
Dietary Fiber 12.4g	0%
Total Sugars 24.1g
Protein 252.7g	0%

Vitamin D 0IU	0%
Calcium 331.8mg	0%
Iron 14.5mg	0%
Potassium 5051.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 25.3%

Carbs: 6.7%