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!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
5 Days of Southern Summer Favorites!
GET THIS FREE GUIDE: A collection of the best seasonal recipes to help you make this the best summer ever!
Donya,
In one answer, you said you used a tied pork loin which is what it looks like in the picture. In another, you said a Boston butt. Will either work?
Hey there Terri!
Thank you so much for your interest in this recipe, I think you’re really going to like it! For this recipe, I did use a tied pork loin, as seen in the photos, but you can totally use a Boston Butt Roast. Thanks to the magic of the slow cooker, most cuts of pork roast will work in this recipe, the main concern is the weight of the roast since that will change the cook time. As long as you’re using a 2-3 pound roast, you can choose either a tied pork loin or a Boston Butt. I hope this is helpful, let me know how everything turns out!
~Donya
Donya, cd the oven part be done in an air fryer, do you think? If so, wd you advise on temp, etc? Wanna try this either way, but curious now that summer’s around the corner.
Hey there Jackie!
Thank you so much for your interest in this recipe, it will be perfect for any spring and summer get togethers your planning! Honestly, I’ve never tried to do the baking portion of this recipe in the Air Fryer, although that is a great idea. My concern would be the size of the pork roast, it may not fit in an Air Fryer, but I’d say it’s worth a try. If it were me experimenting, I would start at an Air Fryer temp of 350 degree and see how that turns out, after all you can always cook it more if necessary. Please let me know how the recipe turns out, I am very curious. Thank you for your support, I hope you enjoy!
~Donya
So, Donya, you can really do recipes! This came out GREAT using the air fryer for the glaze. I cut the glazings to only three, because I was afraid of the meat overcooking and being dry in there, but it looked just like your picture here; was just delicious. Preheated air fryer to 400° then basted every 2 minutes three times over. Your idea of 350° wd have been better, as it did dry out some; I forgot you had said that!! I had a small 2.5#-or-so boneless shoulder roast. Thank you for the additional help. I really enjoy your site! 🙂
Hey there Jackie!
Thank you so much for getting back to me, I was wondering how it turned out! I am so happy to hear that you enjoyed this recipe, I don’t why I’d never thought of finishing it in the Air Fryer, that was genius I am definitely going to give it a try. I think using a smaller roast was a great idea, and basting the roast every 2 minutes was very smart to keep it juicy. Thank you so much for your kind words of support and this phenomenal rating, you’ve really made my day! It warms my heart to know that you’ve been enjoying my recipes, if you ever have any other questions or you’re interested in experimenting with more recipes, please don’t hesitate to reach out!
~Donya
Did you use a bone in pork roast, or maybe a boneless pork loin?
Hey there Vicki!
That’s a great question, I normally use a Boston Butt Roast, but a bone in roast will work as well and give a nice flavor. I hope this helps, let me know how it turns out!
~Donya
My mouth is watering as I read the recipe! It looks delicious! Eager to try.
Hey there Margaret!
Thank you so much for your interest in this recipe, it’s definitely a favorite in my house! Please let me know what you think once you give it a try, and if you have any questions feel free to leave a comment and I will get back to you as soon as I can. Thank you for your support, I hope you have a great rest of your day!
~Donya
I am making this as we speak. I used a pork / shoulder butt ( because that’s what I had.. The roast is done and delicious. Perfect seasonings ! The glaze will no doubt be fabulous. It’s cooking now. Thanks so much for this great recipe !
Excellent recipes–most ALL winners!
Sounds and looks lovely, Sonya. Bookmarked and making it this Saturday! Thank you for posting. I will be sure to tell you how it turns out.
Made this dish… And yes it's as good as it looks!!! So easy and I cut some small chunks and added to my baked beans! Yummy!
This recipe is super delicious! I made it a month ago and it was perfection. I am making it again tonight and I am not changing a thing. This really is so yummy. Thanks for sharing this recipe!
Made this today as the first snow fell here in my little town in NH. I scooped the onions out of the crockpot liquid and added them to the roast in the pan, and used the crockpot juices vs. water in the glaze. FANTASTIC! I'll be making a little more glaze for the leftovers. Thank you! I'll be making this again!