This slow cooker 4-ingredient sweet carrot pork roast is the kind of supper my brother calls his “set it and forget it miracle.” It reminds me of the Sunday roasts my mother used to tuck into her old electric roaster, only this version is pared down to the bare essentials and made in a crockpot. Just a good pork roast, a bag of carrots, a touch of sweetness, and a savory broth—by the time evening rolls around, the meat is falling apart into the golden juices and the carrots are soft and sweet. It’s the kind of practical, no-fuss Midwestern cooking that works on busy days, church nights, or anytime you want something cozy without hovering over the stove.
Spoon the tender pork and carrots into shallow bowls and ladle some of that golden broth over the top. This is wonderful over a scoop of mashed potatoes, buttered egg noodles, or plain white rice to soak up the juices. Add a simple side like steamed green beans, a tossed salad, or buttered peas for a bit of color. Warm dinner rolls or thick slices of bread are perfect for sopping up the savory-sweet sauce. If you like a little tang, offer a splash of apple cider vinegar or a spoonful of prepared horseradish at the table.
Slow Cooker Sweet Carrot Pork RoastServings: 6
Ingredients
3 to 4 pounds boneless pork shoulder or pork butt roast, trimmed of excess hard fat
1 pound baby carrots
1 cup apple juice or apple cider
1 packet (1 ounce) dry onion soup mix
Directions
Place the baby carrots in an even layer on the bottom of a 5- to 7-quart slow cooker. This makes a bed for the pork and keeps it lifted in the juices.
Set the pork roast on top of the carrots. If it has a fat cap, place the fat side facing up so it bastes the meat as it cooks.
Sprinkle the dry onion soup mix evenly over the top of the pork roast, letting some fall down around the sides onto the carrots.
Pour the apple juice or apple cider around the pork roast, trying not to wash the soup mix off the top. The liquid should come up the sides of the meat but not cover it completely.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the pork is very tender and easily pulls apart with a fork and the carrots are soft and sweet.
Once cooked, use two forks to gently pull the pork into large chunks or shreds right in the slow cooker, mixing it lightly with the rich juices and carrots. Taste the broth and add salt and pepper if needed.
Serve the pork and carrots hot, spooning some of the savory-sweet golden broth over each portion.
Variations & Tips
If you prefer a slightly less sweet roast, use half apple juice and half water or low-sodium chicken broth. For a deeper, more caramelized flavor, you can quickly brown the pork on all sides in a hot skillet before placing it in the slow cooker, though my brother rarely bothers and it still turns out wonderfully. A bone-in pork shoulder will work just as well; just allow a little extra time and remember to pull out the bone before serving. If you like a hint of spice, add a pinch of red pepper flakes or black pepper over the top with the soup mix. For a thicker gravy, remove the cooked pork and carrots to a platter, whisk 1 to 2 tablespoons of cornstarch into a small bowl with a bit of the hot cooking liquid, then stir that back into the slow cooker and cook on HIGH for about 10 minutes until slightly thickened. Leftovers reheat beautifully and can be piled onto buttered rolls for sandwiches, served over reheated mashed potatoes, or tucked into tortillas for an easy next-day meal.
