I make this easy crockpot roast ALL the time. Yes, it’s simple, but we’re not trying to win MasterChef here; we’re in survival mode. But simple and no-fuss can absolutely still be delicious!
I like to grab a giant pork shoulder roast from Costco, cut it into a few roast-sized chunks, and throw it in the freezer (in freezer bags, of course). Then I’ve got an extremely easy dinner ready to go for busy weekdays or for a last-minute meal to bring a friend or serve to guests.
This pork roast is super versatile and usually lasts a few meals. I like to make it without sauce or seasoning so I can feed it to my baby, while the rest of us can add whatever sauce or seasoning we like. Honestly, I think it’s great with just a bit of salt. You can serve it alongside potatoes and veggies or on top of rice or noodles with your sauce of choice. So many possibilities, yet so little effort!
Ingredients
1 roast of choice, whatever size suits your crockpot
1 halved onion with husk removed (optional)
seasonings of choice (optional)
sauce of choice (optional)
Directions
Place thawed roast into crockpot with other ingredients (if using) and about an inch of water or broth at the bottom.
Cook on low for about 8-10 hours or on high for about 4-6 hours or until the internal temperature reaches around 190-200 F. Pork is technically safe at 145 F, but you want it cooked to the point that it pulls apart easily so it is tender and juicy. If it feels rubbery or hard when you stick a meat thermometer in, it needs longer.
Remove from crockpot and let sit for at least half an hour. If you want crispy edges, break the pork into chunks and spread it on a baking sheet. Place in the oven on broil until the edges get nice and caramelized (about 3-5 minutes). Watch it closely so it doesn’t burn. Let cool and enjoy. Great on its own as an entree with sides, or as part of a variety of other recipes, from pulled pork sandwiches to tacos to stew.
