Slow Cooker Pork Roast

No need to stand at the smoker for eight hours to enjoy pulled pork at the dinner table.

Sear a 3-pound boneless pork roast on the stovetop, then combine it with a sweet-savory braising liquid in the slow cooker, and leave it. After eight hours, you’ll have pork that falls apart and can be piled on buns, stuffed in tortillas, or used to top mashed potatoes — however you need it that night.

Why Browning the Roast Changes Everything

The first time I made pulled pork in a slow cooker I didn’t bother to brown the roast first. It all tasted fine — just like every other slow-cooker pulled pork in the world. Sure, it was tender, but it wasn’t memorable.

The second time I made it I used a Ninja 3-in-1 my sister gifted me, and the instruction manual told me to brown meats in the insert before slow cooking. Five extra minutes. I thought I would give it a go.

The difference is astounding. The pork emerged with crisp edges that seemed to hold up after hours of cooking and the meat had a layer of flavor that I hadn’t experienced previously. I will never do slow-cooker pork any other way.

I might have to use a different pan to sear the roast because my slow cooker isn’t stovetop-safe. I think it’s worth the time and the extra dish.

The braise includes Coca-Cola, balsamic vinegar, and soy sauce. It might sound strange, but once you get a taste, you’ll understand. The cola tenderizes the meat and, combined with the soy, adds sweetness to the mix. The balsamic vinegar balances everything out. After eight to ten hours, the pork will be tender enough to pull apart with a fork. The braise liquid reduces so much that it becomes thick and sauce-like. You can make a sauce with it if you like.

The Unusual Braising Liquid (and Why Coke and Balsamic Work)

Boneless pork roast (3 pounds)

The best cut here is pork shoulder (called pork butt or Boston butt). This cut has enough fat marbled through the meat to stay moist over long cooks, and it shreds beautifully.

Using a pork loin is good but it is a lot leaner so it can dry out quicker. If you decide to use loin, you should go toward the shorter time of the cooking range. Picking a bone-in option works just as well, but you will have to take the bone out before shredding. Choosing a boneless option will make shredding the meat easier.

Vegetable oil (2 T.)

Just enough to coat the pan for searing. A good option is a neutral oil with a high smoke point. Vegetable, canola, or avocado oil are good options. Do not use butter here, as it will burn before the roast develops color.

Salt and pepper

Prior to browning, season all sides of the roast liberally. Salt will pull moisture to the surface for a better sear and will be the only seasoning to the meat itself before the braising liquid takes over.

Chicken or vegetable broth (1 cup)

Liquid base for braising. Low sodium versions are acceptable; the soy sauce adds plenty of salt. Don’t skip the broth; this is what prevents the meat from drying out.

Balsamic vinegar (1/4 cup)

This acid cuts through the richness and gives the braise a backbone. Any grocery-store balsamic will do, no need to get aged or fancy.

Those amounts cannot be reduced; without the liquid, it becomes too sweet and one-dimensional.

Coca-Cola (1/2 cup)

Regular Coke and not diet coke. The sugar content is what helps create a glaze, and the cola flavor integrates into the braising liquid in a way that’s hard to pin down but you’d miss it if it were gone.

You can use Pepsi as a substitute, but root beer also works. It gives a slightly different flavor, which is particularly good with tacos.

Soy sauce (1/4 cup)

The savory backbone of the braise is the ingredient that gives the finished pork that depth that makes people ask what’s in it. Standard soy sauce is fine. You may also use low sodium if you want to manage your salt levels.

Honey (2 T.)

Softens the edges and thickens the liquid to a glaze. You can substitute with maple syrup. Please don’t skip it – Without the honey, the liquid is too sharp.

How to Make Slow Cooker Pork Roast

To begin, heat your pan. Pour 2 tablespoons of vegetable oil into the heavy skillet and wait for it to shimmer. As you wait for the pan to heat up, season the roast with salt and pepper to taste on all sides. If the roast is big or has a weird shape, cut it in half so it’ll better fit the slow cooker and brown more evenly.

Once the roast is in the oil, don’t touch it. For a good crust, you need it to be sitting there for at least a minute and a half. If you touch it before then, it will rip and you will lose that flavorful color that is being created. Make sure to brown all sides and even the ends. You want to be lifting it and browning it every 1 to 2 minutes. Don’t worry if the roast is not cooked all the way through at this stage. You are only concerned about the color and not about the roast being fully done.

It is ready to flip when it separates from the pan and doesn’t have to be pulled. Move the browned roast to the slow cooker. Combine broth, minced garlic, balsamic vinegar, Coca-Cola, soy sauce, and honey by whisking. Pour the mixture over the roast until it is halfway covered.

Cover the slow cooker and set the cooking time for 8 to 10 hours. The roast is finished cooking if you can easily pull it apart with a fork. If you can’t pull it apart easily, let it cook for another 30 to 60 minutes. There is a tough stage that the roast will go through before it can be pulled apart easily, so don’t rush this step.

Lift the meat out onto a cutting board. Use two forks to shred the pork, pulling out any large pieces of fat. With a spoon, skim some fat off the top of the cooking liquid. If you’d like a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water, and stir it into the hot liquid. Let it bubble for a minute. Before serving, return the shredded pork to the cooker and mix it with the liquid.

Four Ways to Use It That Night

Serve it on soft buns with coleslaw for a classic pulled pork sandwich. Pour it over creamy mashed potatoes for a big Sunday dinner. Serve it on rice with some of the cooking liquid drizzled on top.

It works perfectly in tacos too — just get some warm flour or corn tortillas, shredded pork, diced onions, a bit of fresh cilantro, and a squeeze of lime and you’ve got a winner. You get enough flavor from the braising liquid that you don’t need any additional sauces. The meat speaks for itself.

How to Keep It Moist Through Reheating

Pulled pork can stay in the fridge after it has cooled in an airtight container for 4 days. Reheating the pulled pork will be a lot easier if you keep some of the braising liquid with it, since the liquid helps the meat to stay moist.

Pour some broth in a saucepan, add your food, and turn the heat to medium-low to warm it up. You can also use the microwave. Just cover your dish, heat it up for 30 seconds, stir it, and repeat.

You can freeze pulled pork for up to three months in freezer-safe containers. To do this, add a few spoonfuls of the cooking liquid to keep the pork moist. To reheat, thaw in the fridge overnight. The flavor of the pulled pork actually gets better as it sits, making this a good recipe to make ahead for parties.

Slow Cooker Pork Roast FAQ

What cut of pork should I use?

Boneless pork shoulder (pork butt or Boston butt) is the best cut because it has enough fat to stay tender during long cooks, and it shreds easily.

Pork loin is acceptable, but since it is leaner, you will want to cut the cook time down to 6-7 hours or it will dry out. I’ve done this with both and the shoulder is obviously better.

Can I skip the browning step?

Yes, but I would not recommend it. The first time I made this, I skipped this step, and the pork tasted like every other slow-cooker pulled pork – fine, but forgettable. The browning step takes 5 extra minutes, but changes the result completely. Crispy, caramelized edges. Smoke, depth, and complexity. It is worth the extra dish.

Can I use Diet Coke or another soda?

Of course, Diet Coke, Pepsi, Dr. Pepper, and root beer will all work. If you are using diet soda, add an extra tablespoon of honey, because the sugar in regular Coke helps contribute to the glaze. Root beer gives an interesting flavor, which is especially good in tacos.

Can I cook this on high instead of low?

Sure, you can cook it on high for about 4 to 5 hours. The texture will vary, though, and it will be a little bit different since cooking on low for a longer time will give you more tender and cohesive shreds. However, cooking on high will work if you need to get dinner ready faster and the result is still good.

Why is my pulled pork tough?

It’s likely that it’s undercooked. There is a point in pork roasts where they are tender, but they are not ready for shredding, and you have to push through that point. If your pork is not shredding with a fork, let it cook for another 30 to 60 minutes. Don’t pull it early; it needs more time for the connective tissue to break down.

Do I need to add water if the slow cooker looks dry?

The amount of braising liquid should be roughly 2 cups in total. If you’re cooking for over 10 hours and notice it’s getting dry, add some broth (1/2 cup should suffice). In general, most newer slow cookers will maintain moisture without needing your help.

Other Slow Cooker Dinners That Deserve the Same Treatment

• Crock Pot French Dip Sandwiches — chuck roast slow-cooked until it shreds, piled on hoagie rolls with au jus
• Philly Cheese Steak Crock Pot Recipe — sliced beef with peppers and onions, piled onto hoagie rolls with melted provolone
• Crock Pot Beef Stroganoff — tender beef in a creamy mushroom sauce over egg noodles
• Slow Cooker Crack Chicken Pasta — creamy ranch chicken with bacon and cheese tossed with pasta

Let me know in the comments how your slow cooker pork roast turned out.