This slow cooker 3-ingredient horseradish pork roast is the kind of simple, cozy dinner that feels a little bit like magic. My Irish grandfather made a version of this every March, when the weather couldn’t decide between snow and sunshine. He loved how a humble pork roast, a jar of creamy horseradish, and a splash of broth could turn into a “melt in your mouth” Sunday supper with almost no effort. Everything goes into the slow cooker in the morning, and by dinnertime you have tender, pull-apart pork nestled in a pale, creamy horseradish sauce with rich brown juices bubbling around the edges. It’s practical enough for a busy weeknight, but special enough to serve for St. Patrick’s Day or whenever you want a comforting, family-style meal.
Serve this horseradish pork roast piled high on a bed of buttery mashed potatoes to soak up all that creamy sauce and rich brown cooking juices. It’s also wonderful spooned over buttered egg noodles or simple steamed rice. Add a green vegetable on the side—steamed green beans, peas, or roasted carrots and cabbage all fit the Irish-inspired mood. Put a small bowl of extra prepared horseradish or sour cream on the table so everyone can adjust the heat and creaminess to their liking, and finish with a sprinkle of fresh parsley if you have it for a little color.
Slow Cooker 3-Ingredient Horseradish Pork RoastServings: 6
Ingredients
3 to 4 pounds boneless pork shoulder or pork butt roast, trimmed of excess hard fat
1 cup prepared creamy horseradish sauce (not straight horseradish; look for a pale, creamy variety)
1 cup low-sodium beef or chicken broth
Directions
Pat the pork roast dry with paper towels and trim any thick, hard pieces of external fat so the sauce can cling nicely to the meat. Leave some marbling for flavor.
Place the pork roast into a 5- to 7-quart slow cooker, fat side up if there is a clear fat cap. This helps keep the meat moist as it cooks.
In a small bowl, whisk together the creamy horseradish sauce and the broth until smooth and pale, like a thin, pourable cream sauce.
Pour the horseradish mixture evenly over the pork roast, making sure the top is well coated. The liquid will pool around the bottom and create those rich brown juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork.
Once the pork is done, use two forks to gently pull the meat apart right in the slow cooker, tossing it into the creamy horseradish sauce and cooking juices. The sauce will thicken slightly as the shredded pork absorbs it.
Taste the sauce and pork together. If you’d like a bit more heat, stir in an extra spoonful of creamy horseradish (from outside the original 3 ingredients if desired), then cover and let it warm through for 5 to 10 more minutes.
Right before serving, give everything a final stir so the pork is well coated in the pale, creamy sauce and juices are bubbling at the edges. Spoon the pork and sauce into shallow bowls, and finish with a generous sprinkle of freshly cracked black pepper on top for a rustic look.
Variations & Tips
For milder eaters, choose the gentlest creamy horseradish sauce you can find and add a splash of extra broth to soften the flavor; once cooked, you can swirl in a spoonful of sour cream to make the sauce even creamier and less sharp. For folks who love a kick, serve extra prepared horseradish at the table so they can stir more into their own portion without overpowering the whole pot. If your family prefers slices instead of shredded meat, cook on LOW just until the pork is tender but still sliceable (about 7 hours), then thicken the cooking liquid on the stovetop with a spoonful of cornstarch mixed with cold water for a gravy-like sauce. You can also use a small pork loin roast instead of shoulder for a leaner option—just reduce the cooking time by 1 to 2 hours and watch closely so it doesn’t dry out. To stretch the meal, stir in steamed carrots or baby potatoes during the last hour of cooking (this adds ingredients beyond the core 3, but can help feed extra guests). Leftovers reheat beautifully; shred any remaining pork completely, store it in its sauce, and the next day pile it onto toasted rolls for easy sandwiches or spoon it over baked potatoes for a second cozy dinner.
