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SLOW COOKER CAROLINA PORK ROASt

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Jenna
🐖 SLOW COOKER CAROLINA PORK ROASTTangy • Fork-Tender • Easy Comfort Food
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🐖 SLOW COOKER CAROLINA PORK ROAST
Tangy • Fork-Tender • Easy Comfort Food

Recipe by Jenna
Servings

8-10

servings
Prep time

10

minutes
Cooking time

8

hours 
Calories

300–380

kcal

This slow cooker pork roast turns out juicy, flavorful, and ridiculously tender with minimal effort. The tangy vinegar-based Carolina-inspired sauce keeps the pork from feeling heavy, while onion, spices, and slow cooking create a savory roast that works for dinner, meal prep, sandwiches, tacos, rice bowls, or leftovers all week.

✨ ABOUT THIS RECIPE
This started as Carolina pulled pork, but honestly? It works beautifully as an everyday pork roast too. Instead of focusing on sandwiches, the pork stays juicy and flavorful enough to serve sliced, chunked, or lightly shredded depending on what you’re craving.
The vinegar-based cooking liquid keeps things balanced instead of overly sweet or greasy, and the slow cooker does almost all the work.

⚡ HEALTH BREAKDOWN (Estimated)
Per Serving:
Calories: ~340
Protein: 30–35g
Carbs: 3–6g
Fat: 18–22g
Fiber: 0g
Sodium: Moderate

Highlights
✔ High-protein
✔ Slow cooker easy
✔ Great for meal prep
✔ Versatile for bowls, sandwiches, or dinner plates
✔ Family-friendly comfort food

Ingredients

  • Pork Roast

  • 5–7 lb pork shoulder butt roast (trim excess fat if desired)

  • 1 large yellow onion, sliced

  • Dry Rub

  • 2 Tbsp brown sugar

  • 1 Tbsp smoked paprika

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • Tangy Carolina-Inspired Cooking Sauce

  • 1 cup apple cider vinegar

  • ¼ cup Worcestershire sauce

  • ¼ tsp cayenne pepper (optional for heat)

  • 2 tsp crushed red pepper flakes

  • 1 Tbsp brown mustard

  • 1 tsp ground mustard

  • 1 Tbsp brown sugar

  • Optional

  • Splash of chicken bone broth, stock, or water if extra liquid is needed

Directions

  • If frozen, thaw pork roast in the refrigerator for 2–3 days before cooking.
  • Trim large sections of excess fat if desired. Lightly score the pork with shallow cuts to help flavors absorb.
  • In a small bowl, mix together brown sugar, smoked paprika, salt, black pepper, and garlic powder.
  • Rub seasoning mixture all over the pork roast.
  • Layer sliced onions on the bottom of the slow cooker and place pork roast on top.
  • In a bowl or measuring cup, whisk together apple cider vinegar, Worcestershire sauce, cayenne pepper, crushed red pepper flakes, brown mustard, ground mustard, and remaining brown sugar.
  • Pour sauce around and over the pork roast. You want some liquid sitting at the bottom of the slow cooker (about 1–2 inches). Add a splash of broth or water if needed.
  • Cover and cook:
  • LOW: 8–10 hours
  • HIGH: 4–5 hours
  • Cook until fork tender.
  • For a pork roast dinner: Slice, chunk, or lightly shred and spoon a little cooking liquid over the top to keep juicy.
  • For pulled pork style: Fully shred meat with forks and toss in cooking liquid. Let cook another 10–15 minutes on HIGH to soak up flavor.
  • Serve with roasted vegetables, mashed potatoes, rice, slider buns, tacos, or over salads.
  • JENNA TIP
  • Don’t throw away the liquid — it’s basically liquid flavor. Spoon some over leftovers before reheating to keep the pork juicy.
  • This tastes even better the next day.
  • STORAGE + FREEZER
  • Fridge: Store in an airtight container with some cooking liquid for up to 4 days.
  • Freezer: Freeze cooled pork with cooking liquid for up to 3 months.
  • Reheat: Microwave or warm on stovetop with a splash of reserved liquid to prevent drying out.

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