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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This is one of our favorites! The roast comes out so tender, and the brown sugar/balsamic glaze is incredible! Pinned and posted!
looks good and sounds delicious…..cooking as i type and i will try to let you know how it turns out. the weekend is the only time i actually get to cook a sit down meal for hubby and myself so really looking forward to this. ty
I have made this several times in the past and love it. We bought a beef roast and I’m wondering if it will turn out just as good. I really want to stick with this recipe.
Gor for it! I hope you’ll let me know how it turns out.
I love that you are making this recipe your own!
~Donya
I will be serving this for Christmas this year. I am really excited to try it and from the comments and the picture it looks like it will be a hit.
What can I use in place of the balsamic vinaigrette?? I only have white vinegar
Hey there Elizabeth!
Thank you so much for your interest in the recipe, that’s a great question! I wouldn’t necessarily use white vinegar because it doesn’t have a high enough sugar content to reduce properly in the sauce. If you can’t find any balsamic at the store, you can try using red wine vinegar instead. If you use red wine vinegar, the sauce probably won’t thicken up as well, but the flavor will still work. I hope this helps, let me know how it turns out if you end up making it! Thank you for your support!
~Donya
I’m going to make this for Christmas dinner. Thanks for the recipe!
Hey there Deb!
My goodness, I am honored to have a recipe at your Christmas dinner table! This roast definitely will not disappoint, it is tender, delicious, and honestly pretty easy to make. I hope y’all enjoy, please let me know how it turns out!
~Donya
Hi, I'm Barbara. This recipe sounds delicious, and I would love to try it this weekend. I have a question, though. What kind of pork roast are you using: a pork loin, pork shoulder, or something else?
Barbara, I used a pork loin that was tied. I hope it works out for you – please update me! Have a wonderful day.xo,~Donya
Thad this the other night for my family…. We have every kind of picky eater in this house and I had enough leftovers for MAYBE someone to snack on the next day. Definitely a keeper! Thank you!
Thanks for stopping by and for your kind words. I am tickled that you and your family liked this recipe!xo,~Donya
Do you think this would work with pork chops?
Hey Tracy! I do think it would work with pork chops. You would want to use the thick cut and maybe adjust the time on the slow cooker. Let me know how it turns out.xo,~Donya
My picky family really enjoyed this one. And, they wanted the sauce again on ahi tuna as well. Thank you for sharing!
Cynthia D.
Thanks Cynthia. I am so glad they like it and what a great use for the sauce. I am stealing that idea!xo,~Donya
This sounds yummy, pinned! ~ Melissa
Thanks Melissa. Let me know how your dish turns out!xo,~Donya
Well goodness! How good does this sound???? I've got to make this one soon. Thanks for sharing. Pinned.
Thanks Lea Ann! I hope you'll let me know how your dish turns out. I am so glad you stopped by.xo,~Donya
I really enjoy eating pork roast, the picture of your roast looks great. It sure would be good to have that for lunch! I enjoy using the crock pot but have never tried a pork roast, I am going to try your recipe. I do grill -smoke a lot fo pork roast during the warmer months.
Thanks so much! Like you, I'd never thought of using a pork roast but now, WOW, I am so glad I did! Please let me know how this turns out for you!Have a great weekend,~Donya