This easy and tender pork roast only takes a few ingredients and lets the slow cooker do the work for you! It’s a healthy family friendly recipe for dinner or meal prep, and is Whole30, paleo and gluten-free. The delicious vegetables, plus the gravy, are all made in right in the crock pot with the pork shoulder, so this hearty and comforting dinner is completely ready when you are!
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Slow cooker meals are one of my family’s favorite way to get dinner on the table. It’s also a great way to meal prep without the work when you can set the crock pot and let it do the heavy lifting for you. This recipe is no exception. A quick chop of the veggies, sear of the pork roast, and the slow cooker takes over. It’s hearty, comforting, flavorful and perfect as leftovers, too!
Slow Cooker Pork Roast Ingredients
To make the pork roast, you’ll need the classic veggies that accompany a roast- potatoes, carrots and onions. Then, you’ll need a decent size pork shoulder, which you may find in stores labeled as a “pork butt”. Basically, this cut of pork is the hind quarter. You’ll also need a few common spices, and then oil and balsamic vinegar to sear the pork with.
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How to Make the Pork Shoulder in the Crock Pot
You’ll first start by chopping the potatoes, carrots and onion and placing them on the bottom of the slow cooker. Then, add the minced garlic and give it a good stir to mix around the garlic with the vegetables. Then, pat the pork shoulder dry and rub the spices into the roast really well.
The next step is the one that really adds so much flavor and texture to the pork. This is where you sear the pork to develop a nice crust on the outside. To do this, heat a skillet over medium high heat and add the olive oil. Once it’s hot, carefully add in the balsamic vinegar and quickly place the pork shoulder into the skillet. The vinegar will start evaporating quickly so it’s important to place the pork into the skillet right away.
Let the pork sit for about 3 minutes until there’s a good sear on that side and it’s easy to flip with tongs. Then flip the pork and sear on the other side for another 3 minutes. Turn the heat off, and transfer the pork directly into the slow cooker on top of the vegetables. The last step is to then just cover and let cook for 3-4 hours on high, or 6-8 hours on low, or until the pork is tender and falls apart easily with a fork.
Making the Gravy
When you’re ready to eat, use a slotted spoon to remove the pork and veggies and place on a platter. This will leave only the juices in the slow cooker. You can make a gravy from these juices by dissolving 2 tbsp of arrowroot flour in 2 tbsp of water in a small dish first and then pouring that mixture directly into the slow cooker.
You’ll want to turn the slow cooker on high if it isn’t already. Stir the arrowroot and water mixture into the juices to combine and then let sit for about 5 minutes. The gravy will have thickened. If you want a thicker gravy, add in another 1 tbsp arrowroot and continue stirring until it thickens.
Other Hearty Whole30 Slow Cooker Recipes You’ll Love:
- Slow Cooker “Cheese”burger Soup
- Slow Cooker Egg Bake
- Slow Cooker Beef & Broccoli
- Slow Cooker Potato & Bacon Chowder
- Slow Cooker Ham & Potato Soup
- 3–4 lb. pork shoulder
- 1/2 tbsp salt
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1.5 tbsp Primal Kitchen Balsamic Vinegar
- 6 long carrots, peeled and chopped in 2-3 inch pieces
- 6 red potatoes, quartered
- 1 medium white onion, halved and then quartered
- 2 tbsp minced garlic
For the Gravy:
- 2 tbsp arrowroot flour dissolved with 2 tbsp water
- Chop the vegetables and place in the slow cooker. Add the minced garlic and stir to combine the veggies and garlic
- Pat the pork shoulder dry and rub the spices into the roast
- Heat a skillet over medium heat and add in the oil and balsamic vinegar and immediately place the pork shoulder into the skillet to sear
- Let sit for about 3 minutes until a nice crust has formed and the pork shoulder comes off of the skillet easily with tongs
- Flip and sear the other side for 3 minutes until a crust is formed on that side as well
- Transfer the pork shoulder into the slow cooker and place on top of the vegetables. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the roast is tender and easily shreds with a fork
- To make the gravy, use a slotted spoon to transfer the pork and vegetables to plates or a serving platter. Dissolve the arrowroot in a small dish with the water. Once dissolved, pour into the juices remaining in the slow cooker and turn the slow cooker to high if it is not already. Stir the liquid well and cover with the lid again. After about 5 minutes, the liquid will have thickened. If you want a thicker gravy, add an additional 1 tbsp of arrowroot and stir into the gravy continuously until thickened.
Keywords: Whole30, Slow Cooker, Pork Roast, Pork Shoulder, Paleo, Gluten-Free, Winter Recipes, Crock Pot, Dairy-Free
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