5-Star Reader Comment
“I have made this pork tenderloin a dozen times. I’ve passed the recipe on because this is easily the BEST recipe ever!!!! Absolutely the best!
Diane
The Ultimate Pork Roast…That Anyone Can Master
Some of my favorite recipes are the ones that look like you went all out… but really, you just knew what to do with a few good ingredients. Just like my wildly popular crockpot chicken thighs, this pork roast recipe takes something simple and turns it into something that tastes like you planned a whole Sunday supper.
The pork cooks low and slow until it’s melt-in-your-mouth tender, then that sweet-tangy glaze goes on top and makes it feel honestly impressive. I’ve made it enough times to know what works, what doesn’t, because the whole point is for it to work beautifully in a real-life kitchen, even on a busy day.
Enjoy!
Donya’s Tips Before You Start
- Don’t skip the onions. They do real work here—flavor, moisture, and built-in “gravy vibes” in the drippings.
- Pour stock around the roast, not over it. That way, your seasoning stays put.
- The glaze gets thicker as it cools. You want it reduced a bit on the stove so it clings when you brush it on.
- Have a thermometer if you’re unsure. It’s the quickest confidence boost with pork roasts.
Whether you’re making my Crock Pot Chicken Thighs or Slow Cooker Shredded Mexican Beef, you’ll love the deep, rich flavors of cooking food low and slow.
Ingredients You’ll Need
- Pork roast (2–3 pounds): This is the main event. I don’t bother trimming unless there’s an unusually thick fat cap.
- Onion (sliced): It flavors the drippings and creates a cozy “bed” for the roast to sit on.
- Stock (vegetable or chicken): Just enough liquid to keep things juicy and build those flavorful drippings.
- Kosher salt + black pepper: classic, simple, necessary
- Garlic powder + dried thyme: gives that savory, slow-cooked comfort flavor (you can also use your house seasoning if you prefer).
- Brown sugar + water: creates that caramel-like base
- Balsamic vinegar: brings the tang and depth
- Soy sauce: adds savory balance so the glaze doesn’t taste overly sweet
Recipe Variations To Try
- Different Cuts of Pork: If you don’t have a pork roast, try using pork shoulder or pork tenderloin. Both cuts work wonderfully so the tender pork roast can soak up the delicious glaze.
- Add Heat: Add a pinch of red pepper flakes or a dash of sriracha to the balsamic glaze for a sweet and tangy glaze.
- Add Herbs: For extra flavor, add a sprig of fresh rosemary or thyme to the slow cooker for a more aromatic dish.
How To Make Slow Cooker Pork Roast With Glaze
- Layer + season – Slice the onion and scatter it in the bottom of the slow cooker. Set the pork roast on top. Mix the salt, pepper, garlic powder, and thyme, then rub it all over the roast.
- Add the stock – Pour the stock around the roast (not over it) so your seasoning stays right where it belongs.
- Slow cook until tender – Cover and cook: LOW 5–6 hours or HIGH 4–5 hours, until the pork is fork-tender.
- Simmer the glaze – About 30 minutes before it’s done, simmer the brown sugar, water, balsamic vinegar, and soy sauce until it reduces a bit and turns glossy.
- Glaze + finish – Transfer the roast to a roasting pan. Heat the oven to 450°F. Brush on about ⅓ of the glaze, bake, then glaze again every 5 minutes until it’s all used up.
- Rest + serve – Loosely tent with foil and let it rest 10 minutes. Slice (or shred) and spoon those onions and drippings over the top.
This recipe is even easier with the right equipment! Discover my top slow cooker recommendations and make your cooking effortless.
Frequently Asked Questions
Cook it on LOW for 5-6 hours or HIGH for 4-5 hours. Always check with a meat thermometer to ensure the pork is fully cooked.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe also freezes well. Place the leftover pork, along with the glaze, in a freezer-safe container. Freeze for up to 3 months.
Using an instant-read thermometer is highly recommended when cooking pork or any meat to ensure it reaches a safe internal temperature.
More Easy Crock Pot Dinner Ideas
Equipment
Ingredients
- 2-3 pound pork roast
- 1 medium onion – sliced
- ¾ cup stock – vegetable or chicken
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup brown sugar
- ½ cup water
- ¼ cup balsamic vinegar
- 2 tablespoon soy sauce
Instructions
- Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
- Mix together salt, pepper, garlic powder, and thyme – sprinkle on the roast. Pour stock carefully around the side of the roast.
- Cook on LOW for 5-6 hours, or high for 4-5.
- 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about ⅓ or until slightly thick. Set glaze aside.
- When roast is done, take out of slow cooker and place in a roasting pan. Heat oven to 450 degrees.
- Pour ⅓ of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
- Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
- Slice or shred with a fork. Serve with extra drippings.
Nutrition
What Size Crockpot Is Best To Use?
For the best pork roast for slow cookers, I use an 8-quart crock pot. But, any size that large or larger will work. If you have a small slow cooker, you might need to cut the pork roast in half to make smaller portions.
How To Serve
Now comes the good part: serving the best slow-cooked pork with glaze! For a special dinner, I like to serve glazed pork roast with Scalloped Potatoes and Roasted Broccoli or Southern Green Beans. For a family weeknight meal, serve the slow-cooked pork roast with Stuffed Baked Potatoes and Broccoli Cauliflower Salad.
If you tried this Balsamic Brown Sugar Glazed Pork Roast Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Made this for New Years Day and it was a hit! Love the flavor. My husband asked to keep it in rotation.
That’s so great to hear — what a perfect way to start the year! I’m thrilled it was a hit, and I love that your husband wants it in the regular rotation. Thanks so much for sharing your feedback!
~Donya
I made this for my husband and I and we thought it was excellent. I’m making it for a dinner party and want to use a four pound roast. Do I need to increase the other ingredients? Thank you!
I’m so glad you and your husband enjoyed it — and how fun that you’re making it for a dinner party!
If you’re using a 4-pound roast (instead of the smaller one the recipe likely calls for), then yes — you’ll want to increase the other ingredients, especially the liquid, seasoning, and aromatics, so everything stays balanced and flavorful.
A good rule of thumb is to increase most ingredients by about 50% if you’re going from, say, a 2½–3 lb roast to 4 lbs. You don’t need to go overboard — just enough to keep the meat well-coated and the flavor consistent throughout.
~Donya