This 3-ingredient slow cooker pork sirloin roast is my kind of weeknight magic: you literally set the raw roast in the slow cooker, add two quick pantry extras, and walk away. By dinnertime, the house smells like a cozy winter solstice gathering, and the meat is so tender and flavorful that everyone will be asking for seconds. It’s not tied to any fancy tradition—just simple Midwestern comfort cooking that makes a long, dark evening feel warm and welcoming.
Serve the shredded pork piled over mashed potatoes or buttered egg noodles with a simple green vegetable like steamed green beans, peas, or a tossed salad. The sweet-savory juices from the slow cooker make a lovely spoon-over sauce. Leftovers are great tucked into soft rolls for sandwiches, or rolled in tortillas with a little cheese for quick next-day dinners.
3-Ingredient Slow Cooker Solstice Pork RoastServings: 6
Ingredients
3 to 4 pound raw pork sirloin roast
1 packet (about 1 ounce) dry onion soup mix
1 can (10.5 ounces) condensed cream of mushroom soup
Directions
Place the raw pork sirloin roast in the bottom of a slow cooker, fat side up if there is a fat cap. This is your base—no browning needed.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it lightly so it sticks. This adds all the seasoning and savory flavor you need.
Spoon the condensed cream of mushroom soup over the roast, spreading it to mostly cover the top. Do not add extra water; the roast will release enough juices as it cooks to make a rich gravy-like sauce.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first few hours so the slow cooker can maintain heat.
Once the pork is done, use two forks to shred or slice it directly in the slow cooker, stirring it gently into the onion-mushroom sauce. Taste and add a little salt and black pepper if needed.
Serve the pork hot, spooning some of the sauce over each portion. If you’d like the sauce a bit thicker, you can remove the lid and let it cook on HIGH for another 10 to 15 minutes, stirring occasionally, before serving.
Variations & Tips
For picky eaters, you can use condensed cream of chicken soup instead of mushroom for a milder flavor and smoother texture. If your family likes a touch of sweetness, add 1 to 2 tablespoons of apple jelly or a splash of apple juice on top of the roast before cooking. For a slightly tangier version, stir in 1 tablespoon of Dijon or yellow mustard with the soup before spooning it over the pork. If you prefer a more herb-forward roast, sprinkle 1 teaspoon of dried thyme or Italian seasoning over the onion soup mix. To make this more of a one-pot meal, tuck 4 to 5 peeled, chunked potatoes and a few large carrot pieces around the roast before cooking; just be sure your slow cooker isn’t filled past the recommended level. Food safety tips: Always start with a fully thawed pork sirloin roast—never cook it from frozen in the slow cooker, as it may stay too long at unsafe temperatures. Keep the lid on while cooking to maintain proper heat. Use a meat thermometer to ensure the pork reaches at least 145°F in the thickest part, though for this style of fall-apart roast, it will usually be 190°F or higher by the time it’s tender. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, or freeze for longer storage.
