Slow cookers often get a bad reputation for producing bland, mushy meals with little texture. Why? I have a quiet theory: many people assume you can toss random ingredients into the pot with a can of condensed soup and expect gourmet results. That’s not true. It doesn’t take much more effort to make something excellent, but it does require better ingredients and a bit of thought.
The bottom line is simple: what you put into the slow cooker determines what comes out. Frozen chicken breasts plus canned soup will yield a shreddy, cafeteria-style meal. But a fresh boneless pork loin, chopped sweet potatoes, and a few attentive steps produce a roast that’s impressive enough for guests. Fresh ingredients and a few technique tweaks make all the difference.
Not every fresh ingredient behaves the same in long, gentle cooking. A good rule of thumb: if a food tastes good when stewed, braised, or roasted slowly by other methods, it will likely succeed in the slow cooker. This recipe—Slow-Cooker Five Spice Pork Roast with Sweet Potatoes—takes the basic slow-cooker idea a step beyond “open-and-dump” while keeping the process easy and low-effort.
Chinese Five-Spice powder lends earthiness and depth, giving the pork roast a refined flavor without extra fuss. The pork’s fat and juices baste the sweet potatoes as the meat cooks; the potatoes act like a rack, lifting the roast from the bottom of the crock. That simple trick helps the pork develop a better texture than if it sat directly in pooled liquid.
Cook’s Notes
This recipe is designed to showcase a budget-friendly cut: boneless pork loin. When pork loin is on sale, buy a large one, slice it into meal-sized portions, wrap what you don’t need, and freeze. This keeps meals affordable and convenient.
The recipe comes from a practical cook—Robin, my best friend’s sister-in-law—who excels at stretching modest amounts of protein into satisfying meals for larger groups. Two pounds of meat may sound modest, but with the right approach it can feed a family comfortably.
The sweet potatoes serve two roles. First, they form a natural “rack” that elevates the pork so air and heat circulate around the roast, which helps prevent sogginess. Second, they soak up the pork’s juices and become a delicious side, making the dish close to a one-pot meal. Serve with hot rice and a splash of spicy condiment for a full plate.
We love Spicy Chinese Chili Crisp with this dish, though Chili Garlic Sauce or Black Bean Garlic Sauce work beautifully as well. A hit of heat brings out the five-spice flavors and rounds out the meal.
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Want a simple, flavorful side to pair with this roast? Try a rice noodle stir-fry or a pot of hot steamed rice—both are easy complements and let the pork and sweet potatoes shine.
Slow-Cooker Five Spice Pork Roast
Rebecca Lindamood
Ingredients
- 1 boneless pork roast 2 to 2-1/2 pound
- 1 tablespoon Chinese Five Spice Powder
- kosher salt and cracked black pepper
- 1 tablespoon peanut canola, vegetable, or olive oil
- 5 small peeled sweet potatoes about 1-1/2 lbs, cut into 1-inch chunks
For serving:
- hot cooked rice
- chopped cilantro or parsley
- finely chopped green onions
Instructions
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Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
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Sprinkle the pork roast generously with Chinese Five Spice powder, kosher salt, and cracked black pepper on all sides. Rub the seasoning into the roast.
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Heat a heavy-bottomed stainless-steel or cast-iron skillet over high heat and swirl in the oil. Carefully sear the pork roast, letting each side brown deeply before turning. Continue until the entire surface is browned. Use tongs to transfer the pork to sit on top of the cubed sweet potatoes in the slow cooker. Cover and cook on HIGH 4–5 hours or LOW 7–9 hours. The roast is done when an instant-read thermometer inserted into the thickest part reaches 145°F.
To Serve:
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Remove the pork to a cutting board, tent lightly with foil, and let rest about 8 minutes. Slice into 1-inch-thick pieces. Serve over hot rice with sweet potatoes and pan juices spooned over the top. Garnish with green onions and cilantro or parsley, and finish with spicy sesame oil or chili sauce if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients and portions you use with your preferred nutrition tool.
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Don’t forget that Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available for pre-order.
This post originally published July 24, 2014.