Sear the Pork (Optional but Recommended):
Heat olive oil in a skillet over medium-high heat. Season pork roast with salt, pepper, garlic powder, onion powder, paprika, and thyme. Sear the pork on all sides until browned (about 3–4 minutes per side).
Add Vegetables to the Slow Cooker:
Layer carrots, potatoes, onion, and garlic on the bottom of the slow cooker.
Place the Pork on Top:
Set the seared pork roast on top of the vegetables.
Add Liquid:
Pour in the broth, soy sauce/Worcestershire, and vinegar around the roast (not directly on top to keep the seasoning intact).
Cook:
Low for 8–10 hours (best for tenderness)
High for 4–6 hours (still great, just slightly less tender)
Optional – Make a Gravy:
Remove roast and veggies. Pour the cooking liquid into a saucepan. Simmer and thicken with a slurry of cornstarch and water (1 tbsp each) if desired.
Serve:
Slice or shred the pork. Serve with the veggies and spoon the gravy over top.
🔥 Tips
Pork shoulder/butt is best for shredding.
For a sliceable roast, cook a leaner cut like pork loin but reduce cooking time.
Add herbs like bay leaves, rosemary, or sage for a more aromatic profile.
