Marinating the pork overnight ensures a juicy, tender roast with deep flavor.
The tangy marinade uses everyday pantry items like ketchup, sugar, and spices.
Simply place everything in the slow cooker for a fuss-free, hands-off meal.
Turn a pork roast into something really special with an easy homemade marinade. A juicy roast turns into a succulent dish thanks to the tenderizing effects that the marinade has on the meat. Quickly mix the marinade the night before your meal, place the pork in it, refrigerate overnight, and simply place all of the ingredients in the slow cooker the morning after. Your house will be filled with the beautiful, sweet aromas of the pot.
For our recipe, we chose a juicy roast, but use pork loin, shoulder, or any pork cut you’d prefer, as the marinade will impart wonderful flavors no matter the cut you’re using. Pork loin or tenderloin will take less time to cook than a pork shoulder, probably less than six hours if you want it in slices. For shredding, allow further cooking. Try the mixture on tough cuts of beef like chuck or round, or use it for chicken or turkey breasts. Marinate the poultry just for one hour, as the acid can tenderize the meat too much and leave it mushy.
Pork roasts are an affordable and delicious cut of meat. With a 3 to 5-pound boneless pork roast, you can easily feed 6 to 8 people, or if you have a smaller family, have enough leftovers to serve with tacos, wraps, or sandwiches. Serve this wonderful dinner with roasted or mashed potatoes, green beans, or a salad for a balanced and wholesome meal.
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Ingredients
1/2 cup ketchup
1/2 cup water
2 tablespoons brown sugar, packed
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 pork roast (loin, blade, or shoulder)
Directions
Gather the ingredients.
Pork Marinade and Slow Cooker Pork Roast ingredients
The Spruce / Maxwell Cozzi
Combine the ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne in a mixing bowl. Stir well to combine.
ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne in a bowl
The Spruce / Maxwell Cozzi
Place the pork roast in a large food storage bag or a nonreactive bowl (ceramic, glass, enamel, or plastic) and coat with the marinade. Cover the container or seal the bag and refrigerate the pork for 6 to 8 hours, or overnight. Turn occasionally to keep all sides of the pork coated with the marinade.
pork and marinade in a plastic bag
The Spruce / Maxwell Cozzi
Place the marinated pork roast in the crock pot with about 1/2 cup of the marinade. Discard the remaining marinade and do not use it on other meats as it contains raw pork.
pork roast and marinade in a slow cooker
The Spruce / Maxwell Cozzi
Cover and cook on high for 1 hour. Reduce the heat to low and continue cooking for 6 to 7 hours, or until the roast is tender and easily flaked with a fork. The inner temperature should be a minimum of 145 F at the thickest part of the cut.
Pork Marinade and Slow Cooker Pork Roast
The Spruce / Maxwell Cozzi
Serve with your favorite sides and enjoy!
Pork Marinade and Slow Cooker Pork Roast
The Spruce / Maxwell Cozzi
Can I Repurpose the Leftover Marinade?
The marinade that has been in contact with raw pork needs to be discarded to avoid cross-contamination and food-borne illness from raw pork consumption. However, when cooked appropriately, the marinade can be used on the pork if it’s cooked, simmering, for a few minutes:
Place the leftover marinade in a pot, bring to a boil, cover, and simmer for 10 minutes.
Let cool down, place in an airtight container, and refrigerate.
Heat up again once the pork is done and serve on the side.
Recipe Variations
Instead of fresh garlic, use 1/2 teaspoon garlic granules or powder.
