This easy Crock Pot Pork Roast with mushrooms and creamy polenta is full of flavor and incredibly simple to prepare. Slow cooking the pork in a savory-sweet mix of broth, soy sauce, balsamic and honey with garlic yields a tender, fall-apart roast. Serve it over soft polenta for a warm, satisfying dinner that’s perfect for colder months.
Crock Pot Pork Roast
This Crock Pot Pork Roast cooks low and slow with a simple, balanced sauce—soy (or tamari), chicken broth, balsamic vinegar, honey and garlic—that enhances the meat without overpowering it. Searing the roast first creates a caramelized crust that improves both texture and flavor and helps keep the pork juicy during the long, gentle cooking. When combined with mushrooms and served on creamy polenta, the result is a comforting, restaurant-quality meal made with minimal hands-on time.
Hi, I’m Heather K. Jones, a dietitian and the nutrition expert behind the Skinnytaste cookbooks. I share recipes and practical tips to make everyday cooking easier and healthier. This crock pot roast is one of my go-to cold-weather dinners: it fills the house with an inviting aroma and delivers hearty, nourishing leftovers.
Ingredients
- Olive oil spray (or a little oil) to prevent sticking
- 2 pounds lean boneless pork sirloin roast (aka center loin or center rib roast)
- 1 cup low-sodium chicken broth
- 1/4 cup soy sauce or gluten-free tamari
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms (baby bella recommended)
- 4 1/2 cups water (for polenta)
- 1 teaspoon kosher salt (for polenta)
- 1 1/2 cups stone-ground polenta
- Chopped parsley, for garnish
Yield & Times
- Yield: about 7 servings
- Serving size: 3 ounces pork + mushrooms with 1/2 cup polenta
- Prep time: 10 minutes
- Cook time: approximately 8 hours
- Total time: about 8 hours 20 minutes
How To Make Crock Pot Pork Roast
For the pork roast
- Heat a large skillet over medium-high heat. Lightly spray with oil or add a tablespoon of oil. Brown the pork on all sides, about 7–8 minutes, to develop color and flavor.
- Put the broth, soy sauce (or tamari), balsamic vinegar, honey and minced garlic into the slow cooker and stir to combine. Add the seared pork on top and cook on low for 8 hours.
- About 30 minutes before the end of cooking, remove the pork and let it rest for at least 10 minutes. Add the sliced mushrooms to the slow cooker, cover and continue cooking on low for the remaining 30 minutes.
- Meanwhile, prepare the polenta (see below).
For the polenta
- Bring 4 1/2 cups water and 1 teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in 1 1/2 cups stone-ground polenta, then reduce the heat to low.
- Cook, stirring occasionally, for about 5 minutes or until the liquid is absorbed and the polenta becomes creamy. Remove from heat, cover and let stand 1–2 minutes.
- While the polenta cooks, shred the rested pork with two forks. Return the shredded pork to the slow cooker, stirring it into the cooking juices and mushrooms to build a saucy gravy.
- To serve: Spoon 1/2 cup polenta onto each plate, top with shredded pork and mushrooms, and garnish with chopped parsley.
Tips & Variations
- For an even more tender result, use pork shoulder, pork butt or boneless pork shoulder; these cuts have more connective tissue that breaks down beautifully in long cooking.
- Use pork tenderloin if you prefer a leaner cut—reduce cooking time if needed and check for doneness earlier.
- Swap polenta for mashed potatoes or creamy polenta alternatives such as grits or soft polenta with parmesan stirred in for extra richness.
- Use carrots, pearl onions, or root vegetables instead of mushrooms for a different flavor and texture profile.
Make Ahead
You can combine the sauce ingredients and pork in the crock pot insert the night before and refrigerate, then set the slow cooker to start in the morning. Alternatively, sear the pork ahead and refrigerate until ready to cook.
Serving Suggestions
- Serve with a crisp green salad to cut the richness.
- Offer roasted seasonal vegetables on the side.
- Shred extra pork and serve on crusty bread for sandwiches the next day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave until piping hot. The shredded pork is also freezer-friendly—freeze in meal-sized portions for up to 3 months.
FAQs
Should a pork roast be seared before slow cooking?
Yes. Searing is recommended because it builds a flavorful crust and helps the roast retain juices during slow cooking. It only adds a few minutes to prep but makes a noticeable difference.
Does pork roast need to be submerged in the slow cooker?
No. The pork does not need to be fully submerged. Add enough liquid to cover the base of the slow cooker; the meat will release juices as it cooks and the sauce will develop over time.
What is the healthiest pork to eat?
Lean cuts like pork tenderloin, loin chops and sirloin roast are lower in fat and high in protein and B-vitamins. Choosing humanely raised or pasture-raised pork is a personal preference for quality and sustainability.
Quick Nutrition Snapshot
- Calories: 361 per serving
- Protein: 33 g
- Carbohydrates: 37 g
- Fat: 9 g
- Fiber: 1.5 g
More Crock Pot Pork Recipes You’ll Love
- Slow Cooker Filipino Adobo Pulled Pork
- Slow Cooker Pork and Green Chile Stew
- Slow Cooker Pernil (Puerto Rican)
- Slow-Cooked Sweet Barbacoa Pork
- Slow Cooker Balsamic Pork Roast
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