Easy Slow Cooker Pork Roast
This slow cooker pork roast with garlic and herbs is prepped in just 15 minutes using pantry ingredients for an easy comfort food dinner.
Servings: 8 Servings
Calories: 452kcal
Ingredients
- 5-6 pounds boneless pork butt picnic or shoulder roast 6-7lb bone-in
- 1-2 teaspoons cajun seasoning or seasoning salt divided
- 10.5 ounce can Campbell’s Condensed Cream of Chicken with Herbs Soup
- 1 cup chicken broth
- 1 1/2 teaspoons flaky poultry seasoning or 3/4 tsp ground poultry seasoning
- 1 1/2 teaspoons garlic powder
- 8 ounce package regular or light cream cheese
- 2 tablespoons cornstarch
- 2 tablespoons milk or water
Instructions
- Season both sides of the pork with 1-2 teaspoons cajun seasoning, seasoning salt or salt and pepper. Searing the roast first is optional. If doing so, sear 2-3 minutes per side in a large skillet over high heat.
- To a Crockpot, whisk together cream of chicken with herbs soup, broth, poultry seasoning, garlic powder and 1-1 1/2 teaspoons cajun seasoning, seasoning salt or salt and pepper. Once combined transfer the pork into the mixture, coating both sides. Cover and cook on low for 8-9 hours or high 5-6.
- Once the pork easily shreds apart with a fork, carefully transfer the meat to a plate or platter. Break the pork into large chunks and remove any excess fat or bone.
- If desired, skim the fat from the top of the Crockpot juices. To thicken the broth/juices into a gravy, first remove any solid bits. Add cream cheese in small chunks to the Crockpot. Allow it to sit for about 5 minutes to soften. Whisk until well combined. In a small bowl whisk together water or milk and the cornstarch. Stir this mixture into the Crockpot. Once combined, transfer the pork back into the Crockpot and cook on high for 5-10 minutes.
- Serve as is or over light bread, mashed potatoes, noodles or rice.
Video
Notes
Tips and Substitutions
- Low or High Temperature: Cook on low for ultimate tenderness, but you can cook it on high if you're short on time. It's ready once it reaches an internal temperature of 200°F. Crockpots can vary from model to model, so if you want to ensure it's ready, just stick a meat thermometer inside to confirm.
- Homemade Condensed Soup: For 1 can of soup: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. Add more herbs to taste.
- Adjust the Fat: You can trim away excess fat. If you prefer a leaner cut, you can also use a top loin boneless roast. The meat won't be as pull apart tender but will have a similar flavor complex. You can also skim away the fat before making the gravy.
- Cream Cheese: Whisk the softened cream cheese vigorously with a whisk or fork until it's a cohesive mix. You can also substitute it with 1 cup half-&-half and 2 tablespoons cornstarch whisked together, 1 cup of sour cream, or 1 cup heavy whipping cream and 1 tablespoon cornstarch. The flavor and texture will change slightly with these substitutions.
Nutrition
Calories: 452kcal | Carbohydrates: 8g | Protein: 67g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 187mg | Sodium: 488mg | Potassium: 1379mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 3mg
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