Slow Cooker Roast Pork

I don’t mind cooking a roast, but when I do, I find myself spending most of Sunday afternoon in the kitchen with all the timings; peel the veg, put the roast on, cook the veg, make the gravy, oh and don’t forget the Yorkshires.  It’s not that bad really as I usually open a bottle of red to help pass the time.

I haven’t had a lot of joy roasting beef in a slow cooker as I like it medium rare, but if you like it well done I’m sure it would be fine.  I’ve found chicken works a treat but tonight I Slow Cooked my first pork roast and crackling and it was amazing!  Yes, I cheated and popped it in the oven at the end.  You will end up with a lot of juice left over, I used some in my gravy.  If you’re really organised  you could let it cool, scrape off fat and make your own gravy.

The benefit of using the slow cooker is that it frees up a big part of your day.


4.5 from 4 reviews

Slow Cooker Sunday: Roast Pork with Crackling
Prep time

Cook time

Total time


Recipe type: Slow Cooker
Cuisine: Pork
Serves: 4-6

  • 2 kg of Pork
  • (this was far too much for a family of three)
  • Course Sea Salt and ground black pepper
  • 2 red onions, peeled and quartered
  • 2 carrots, peeled and rougly chopped
  • half a bulb of garlic, skin on, sqaush gently with side of a knife
  • ½ a tsp of dried thyme
  • Splash of olive oil

  1. Put the onions, carrot, garlic and thyme in the slow cooker.  Splash with a bit of olive oil, probably about a TBSP and toss to coat.
  2. Prepare the pork.  If it hasn’t already been done for you score the skin about 1cm apart.  Don’t cut so deep that you cut into the meat.  Rub salt into the scores, you may have to pull it apart a little.
  3. Turn the pork over and season the bottom with salt and pepper.  Put in the slow cooker on top of the vegetables, skin side up, cover and cook on low for 7-8 hours.
  4. You will have to transfer the pork to the oven to make the crackling or you will find it will be rather sickly looking.  Don’t panic jut make sure you preheat the oven to 230 degrees in time to do so.
  5. The crackling takes about half an hour so bear this in mind and the meat will have to rest for about 15 mins.
  6. So when you’re ready to make the crackling and the oven is preheated.  Transfer it to a suitable dish and pop into the oven for half an hour.  When it’s done, take it out cover with foil and let it rest for 15 minutes before carving.
  7. Serve with mash potatoes, greens and of course some apple sauce.

Don’t forget Slow Cooker Sunday is all about sharing recipes and being inspired.  Please add your favourite recipes by using the Linky below.  They can be old or new and don’t have to be your own.  As long as you have a web address they can be added. Alternatively, you can always add them in the comments section.


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 Disclosure:  The pork was courtesy of The Aberdeen Butcher.


About the Author

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. She's on a mission to show everyone that there is more to Slow Cooking than Stews! If she sees another Pulled Pork Recipe she will scream! Find me on Google+

19 Comments on this article. Feel free to join this conversation.

  1. Sim @ Sims Life March 17, 2013 at 9:49 am - Reply

    Fab idea, I will give this a go! I do not use my slow cooker as much as I should and this is a definitely a recipe I will attempt :)

  2. OneDad3Girls March 17, 2013 at 7:31 pm - Reply

    This looks amazing.

    I also love the layout of the new site

  3. Jane February 21, 2014 at 12:23 am - Reply

    There is no liquid in this recipe is there? It is a dry slow cooker meal?

    • Chrissie Saunders February 26, 2014 at 9:55 am - Reply

      Yes, there is no liquid. Sorry for the late reply.

  4. Laura July 6, 2014 at 4:49 am - Reply

    Would this work on high for 4 hrs??

  5. P July 20, 2014 at 1:35 am - Reply

    Will the slow cooker really cook a thick roast right through? Or have you used a thin piece?

  6. Penny Weller August 1, 2014 at 10:13 am - Reply

    I loved cooking this but I wanted to cook it faster than 8 hours I had 5 hours up my sleeve, so I cooked for 4 hours on high. I thought it was fine then after the crackle cook in the bbq ( my oven blew an element) it was just too much time for what I did and I ended up drying it out. Still good I loved the flavours but I if I do it on high next time it will only be for 3 hours and then the high crackle cook won’t dry it out. I love your page, I have found myself cooking in the slow cooker a lot since my oven stopped working and it’s too cold here to bbq.

  7. Kevin September 2, 2014 at 7:20 pm - Reply

    Does the meat carve lie a roast or fall off like slow roast? Thanks

  8. Sonya September 13, 2014 at 11:48 pm - Reply

    gonna give this a go tomorrow :)

  9. Erin September 16, 2014 at 4:24 am - Reply

    I am trying this recipe today, my house is smelling beautiful…I love roast pork but have always cooked it in the oven, so I am excited to try it in the slow cooker.

  10. Julie O'Sullivan October 6, 2014 at 8:59 am - Reply

    I cooked some pork like this last night and it was so delicious. My pork had no crackling so didn’t have to finish it in oven. I made some delicious gravy/sauce from the juices, just added a little flour to slightly thicken it, some chopped sage, a little bit of veg stock powder and a tsp of my apple and chili jelly. Yum.
    You have opened my eyes to the possibilities of slow cooking. Would never have thought of cooking without liquid. So thank you!

  11. Justine November 30, 2014 at 9:32 am - Reply

    Great advice thank you! On what setting does it cook high or low?

  12. Nicola December 7, 2014 at 8:21 pm - Reply

    The best crackling ever! I can’t believe how easy and delicious this was. I’m only just getting used to my slow cooker because I think it’s a bit more powerful than it should be, but this worked brilliantly. .
    My joint was 2.5kg and I used fresh rosemary and bay instead of thyme and garlic. There was nearly a pint of liquid and I used it for gravy by skimming the fat and using some of it for a roux. I really didn’t think the crackling would work out at all but everyone said how good it was.

  13. Corrina December 21, 2014 at 6:51 am - Reply

    If I have a 4kg piece of boneless shoulder Pork, how long would I need to cook it for in the s/c for this receipe, Thank You,

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