This Crock-Pot Garlic Rosemary Pork Roast is tender, juicy and so simple to make. Serve it with roasted vegetables, and you’ve got delicious, healthy dinner!
One of my favorite meals to make in the Crock-Pot is pork roast. I mean, I love just about anything made in the slow cooker, but pork is relatively inexpensive, and you can make a large roast one day and live off of the leftovers the rest of the week. That works for me!
Up until a few years ago, I always made pork roast in the oven, but the slow cooker is so much better. Just start it early in the day, and a few hours later, you’re ready to eat. Best of all, the roast is tender, juicy and never dry!
As much as I love to work with different spices, I always keep the seasonings simple with roast pork. That way, we can get creative with the leftovers and not feel like like we’re having the same thing every day.
So basically, I just add some onions, rosemary, sea salt, pepper and garlic — lots and lots of garlic! I just add the whole cloves to the top and sides of the roast, and when they’re all nice and golden, I mash the cloves with a fork.
By this time, the roast is basically done, and it’s easy to shred with a fork. After you shred the meat, just let it hang out in the awesome juices until you’re ready to eat.
Roast pork and mashed potatoes make an amazing combo, but if you want to keep dinner as simple as possible, just make some sheet pan roasted veggies, instead. Use your favorite vegetables, and you’ve got a delicious and healthy low-carb dinner that the whole family will love!
How to Make Crock-Pot Garlic Rosemary Pork Roast
Crock-Pot Garlic Rosemary Pork Roast
- 1 4 pound pork loin roast
- 1 tablespoon olive oil
- 5 whole garlic cloves, peeled
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons dried rosemary
- 1 whole yellow or white onion, peeled and roughly chopped
- Add the olive oil to the bottom of a 6 or 7-quart slow cooker, and top with chopped onions
- Place pork roast on top of onions, then add garlic cloves to the top and inside, if the roast is tied
- Season with sea salt, pepper and dried rosemary, then drizzle a little extra olive oil over the top
- Cover and cook for 3 hours on high or 6 hours on low, until roast is tender and internal temperature is 150 to 160 degrees.
- Mash garlic, with a fork, over the roast, then shred or cut roast into smaller pieces, and mix with the juice. If the roast is tied, remove string before shredding
- Turn heat to low, and let simmer until ready to serve
- Season with additional salt and pepper, if needed
We had this awesome Crock-Pot garlic rosemary pork roast yesterday, and now, it’s all about the leftovers. I can’t wait to show you the soup I made with the leftover pork for dinner tonight.
And tomorrow, I think we’ll have some pork carnitas — yum!