When I need a hands-off dinner that still tastes like I spent all day in the kitchen, this 5-ingredient slow cooker pork picnic roast is one of my go-to recipes. A raw pork picnic roast cooks low and slow until it turns tender, flavorful, and easy to shred, while a short ingredient list keeps prep simple for busy weekdays. It’s the kind of hearty, budget-friendly meal that feels especially right for family dinners, meal prep, or casual weekend gatherings.
This pork roast is delicious served over mashed potatoes, rice, or buttered egg noodles so none of the savory juices go to waste. I also love piling the shredded pork onto sandwich buns with a side of coleslaw, roasted green beans, or simple corn on the cob. If you want to stretch the meal, serve it with a crisp salad and some warm rolls for an easy comfort-food spread.
5-Ingredient Slow Cooker Pork Picnic Roast
Servings: 8
Ingredients
1 raw pork picnic roast, about 5 to 7 pounds
1 packet dry onion soup mix, about 1 ounce
1 cup chicken broth
1/2 cup barbecue sauce
2 tablespoons Worcestershire sauce
Directions
1. Pat the pork picnic roast dry with paper towels and place it in the bottom of a slow cooker, fat side up if possible.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the chicken broth, barbecue sauce, and Worcestershire sauce around and over the pork.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily with a fork.
4. Transfer the pork to a large platter or cutting board and let it rest for a few minutes. Remove any large pieces of fat or bone, then shred or slice the meat as desired.
5. Spoon some of the cooking juices over the pork before serving, or return the shredded pork to the slow cooker to soak up more flavor. Serve warm.
Variations & Tips
Make it sandwich-style: Pile the shredded pork onto soft buns and add extra barbecue sauce for easy pulled pork sandwiches. This is one of my favorite ways to turn leftovers into a quick lunch the next day.
Keep an eye on doneness: Pork picnic roast sizes can vary a lot, so start checking near the earlier end of the cooking range. The meat should be fork-tender, not just cooked through.
Skim the fat: If your roast gives off a lot of fat, carefully skim some from the liquid before serving. You’ll still keep all the flavor, but the finished dish will taste a little cleaner.
Freeze for later: This pork freezes really well. Store shredded pork with a little cooking liquid in airtight containers so it stays moist when reheated for future meals.