Melt-in-Your-Mouth Slow Cooker Pork Roast Recipe

Slow Cooker Pork Roast: A perfectly cooked, fork-tender, moist, garlicky pork roast served with sweet potatoes and peach salsa — an elegant, company-ready meal made easily in your slow cooker.

Explore more sweet potato recipes for sides and variations.

I’m honestly a little stunned by how well this turns out.

Look at that pork roast — perfectly browned, juicy, and full of flavor. The best part is how simple it is. This is one of those recipes that feels like it shouldn’t work as well as it does, yet it delivers every time.

The method is straightforward: start with a boneless pork roast seasoned with kosher salt and cracked black pepper, sear it in a hot pan until deeply browned on all sides, then place it on a bed of cubed sweet potatoes in the slow cooker and top with peach salsa. Cover and cook until the pork is fork-tender and reaches an internal temperature of 145°F. The slow-cooked sweet potatoes and peaches mingle with the pork juices to form a delicious pan sauce.

Searing before slow cooking is optional depending on time and energy, but it adds significant flavor and a more appealing appearance.

To serve, spoon hot rice into bowls, top with sweet potato and peach mixture, add a generous slice of the pork, and finish with chopped green onions and cilantro or parsley. For extra heat, drizzle spicy sesame oil or add a spoonful of Chinese black bean chili sauce or chili garlic sauce.

This Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes earned enthusiastic approval from everyone at the table. Even those who prefer plain fare enjoyed the pork once served without the fruit and sweet potatoes — still a big hit.

If you like pork, consider trying other slow-cooker pork dishes and variations for different flavor profiles and occasions.

Slow Cooker Pork Roast

You can use either a boneless or bone-in roast. Bone-in cuts may require a longer cooking time, so plan accordingly. This recipe scales well and adapts to the salsa you choose — taste your peach salsa first. If it’s mild, add peeled garlic cloves and a chopped jalapeño to boost garlic and heat.

Pro tip: Choose a peach salsa you enjoy eating straight from the jar or use a homemade version for the best flavor.

Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes

Rebecca Lindamood

Prep Time 10 mins

Cook Time 4 hrs 40 mins

Total Time 4 hrs 50 mins

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A fork-tender, moist, garlicky slow-cooker pork roast with a sweet potato and peach pan sauce — a simple yet impressive dish. Recipe courtesy of Alison Santora.

Ingredients

1 boneless pork roast 2 to 2-1/2 pounds
kosher salt and cracked black pepper
1 tablespoon oil (peanut, canola, vegetable, or olive oil)
5 small peeled sweet potatoes about 1-1/2 lbs, cut into 1-inch chunks
2 cups peach salsa See notes below

To Serve:

hot cooked rice
chopped cilantro or parsley
finely chopped green onions
Optional: spicy sesame oil, Chinese black bean chili sauce, or chili garlic sauce

Instructions

Scatter the cubed sweet potatoes in the bottom of the slow-cooker insert. Place the lid and set the slow-cooker to HIGH.
Season the pork roast generously with kosher salt and cracked black pepper on all sides.
Heat a heavy-bottomed skillet (stainless steel or cast iron) over high heat. Add the oil and swirl to coat. Carefully add the roast and sear without moving until it releases easily and is deep golden brown. Rotate and repeat until the entire surface is browned. Transfer the roast onto the sweet potatoes, pour the peach salsa over the top, cover, and cook on HIGH for 4–5 hours or LOW for 7–9 hours. The roast is done when an instant-read thermometer reads 145°F in the thickest part.

To Serve:

Slice the pork into 1-inch thick pieces. To plate, add hot rice to bowls, spoon sweet potato and peach salsa with pan juices over the rice, top with pork slices, and finish with green onions and cilantro or parsley. Add spicy sesame oil or chili sauce if desired.