Slow Cooker Pork Roast: Perfectly done, fork-tender, moist, garlicky, pork roast with a pan sauce of sweet potatoes and peaches make up this company ready dish. And all this comes from your hand-dandy slow-cooker!
Check out all of our wonderful Sweet Potato Recipes!
I am at a loss of words.
See that pork roast up there? It’s just so… So… So… Perfect.
And the effort that went into it? It’s embarrassingly simple. It’s the kind of recipe that somehow just doesn’t seem like it should work.
When my best friend of almost twenty five years (*GASP* 25 years?) told me about the recipe, I thought, “Sounds convenient and tasty. I’ll have to give it a try!” but at no point did I think it was going to come out of the slow-cooker looking and tasting worthy of the most discerning company.
Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes all starts with a simple boneless pork roast, sprinkled all over with salt and pepper, browned on all sides in a pan*, then nestled on a bed of cubed sweet potatoes and topped with a jar of peach salsa. The lid and heat are applied for a handful of hours, and at the end of it, you get a perfectly done, fork-tender, moist, garlicky, pork roast with a pan sauce of slow-cooked sweet potatoes and peaches.
*Technically, this is optional. As Ali told me, it depends on “the time and energy available” you have when you’re making it. But as she also said, “Searing makes the meat taste much better.”
She’s right, you know. If it’s against your religion to sear meat before it goes into the slow-cooker, by all means, don’t do it, it won’t be awful, but it won’t be sublime and it won’t be as pretty. (Stepping off my soapbox now.)
And WHABANG! Hot rice goes into a bowl, spoon some sweet potatoes and peach on top, add a luscious slice of the roast pork, and top with some chopped green onions and cilantro or parsley. If you’re feeling like something a little extra special, spoon a little hot chili sesame oil or spicy Chinese black bean sauce. Or both.
Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes got enthusiastic thumbs up from everyone. EVERYONE.
Granted, I surgically removed all traces of sweet potatoes and peaches from the no-veg contingent’s servings, but still… EVERYONE. That’s no small potatoes (sweet or otherwise).
Looking for more excellent pork recipes? Try our Slow-Cooker Italian Pork, Chinese Barbecue Pork (Char Siu), Honey Mustard Pulled Pork Sliders,and Tequila Lime Pork Tenderloin!
And if you want more great slow cooker recipes, try out Crock Pot Beef and Noodles, Slow Cooker Barbecue Chicken Tacos, and Best Slow-Cooker Mulled Cider!
Slow Cooker Pork Roast
Someone always asks whether they can use a boneless roast when I post a recipe for a bone-in cut of meat, so I’m going to assume someone will ask the opposite here. Yes.
You can use a bone-in cut. It may take a bit longer to cook, so just factor that in when you are figuring out when you’d like to eat.
PRO TIP: Taste your salsa before you use it. Is it super garlicky and spicy?
If it isn’t, you may want to boost the garlic and spice quotient in the recipe by adding a handful of peeled garlic cloves and a chopped jalapeno to the slow cooker. If you are blessed with a multitude of peach salsas from which to choose, pick one you’d like to eat straight from the jar that is super flavourful.
I use the peach salsa I put up each summer and love it. Trader Joe’s makes a DARNED fine peach salsa but it may require a few extra cloves and a minced hot pepper.
Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes
Rate RecipeIngredients
- 1 boneless pork roast 2 to 2-1/2 pound
- kosher salt and cracked black pepper
- 1 tablespoon peanut canola, vegetable, or olive oil
- 5 small peeled sweet potatoes about 1-1/2 lbs, cut into 1-inch chunks
- 2 cups peach salsa *See notes
To Serve:
- hot cooked rice
- chopped cilantro or parsley
- finely chopped green onions
- Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce
Instructions
- Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
- Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
- Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.
To Serve:
- Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post originally published February 8, 2014.
Reader's Thoughts...
Suzanne C says
Good night nurse, that looks good! I’m going to have to re-do this month’s menu to fit that in. Thanks, Rebecca!
nancy says
I was wondering where you all find the peach salsa or do you make your own—in which case, would you be willing to share the recipe? I have never used peach salsa and wondering if it is something that is readily available in a store.
Rebecca says
Hi Nancy-
I do make my own. I use the recipe from the Ball Complete Book of Home Preserving with a couple of tweaks. Thanks for the push to publish it. I will this summer! In the meantime, I understand Trader Joe’s carries a good peach salsa (but I’ve also been told it needs a little help in the garlic department, so if you use it, throw some extra in!). Newman’s Own makes a peach salsa, and I think I’ve seen some on the shelves at Wegman’s in the Mrs. Renfro’s brand section.
patsy olive says
I am cooking this today. Can you use just a regular can peaches to this ?
please email me back.
Lauren says
Thanks for sharing this recipe, it was a big hit with my whole family. (Even my picky parents, who were visiting, and my little guys, who gobbled up the jasmine rice and sweet potatoes.) So easy, and impressive enough for company – will definitely make this again! 🙂
Rebecca says
That’s fantastic, Lauren. I’m so glad you had success with it.
Anne Jenerickson says
I made this and it was delicious! Everyone in the family liked it. Plus it was so easy. I have one little picky eater and one adventurous eater. I was worried about the spiciness for the picky eater, so I substituted half of the peach salsa with some homemade peach jam.
Christy Maurer says
For some reason, mine got a little too soggy. Next time I’m going to lessen the salsa or the time a little. But the flavor was good!
Nutmeg Nanny says
Oh yum, we love pork roast 🙂 this recipe sounds amazing!!
Pimmie says
This sounds delicious, I really need to try this. ASAP.
But…I don’t live in peach-salsa-selling-country. So what is usually in such a salsa that really makes this dish work?
GB says
Holy moly this was DELICIOUS!!!! I used short ribs so I could get exactly 2 pounds and I just shredded the meat after it was cooked. I also put raw asparagus spears on top of the meat the last 10 minutes. My sweet potatoes turned mushy but actually formed a delicious gravy mixed with the sweet salsa. Seriously had to trestrain myself from eating the whole pot!!!
Kirsten/ComfortablyDomestic says
Making this for dinner tonight, and the house smells A-MAY-ZING!
Rebecca says
Hooray! I can’t wait to hear what you think!
Mary says
What size crocpot did you use? Mine is six quarts….is that too big?
Rebecca says
That’s just fine, Mary! Mine was a 7.5 quart, but I think a 6 quart would work beautifully!
Mary says
Did you use a pok loin or pork shoulder?
Rebecca says
For this one, I used a center cut loin.
Mary says
Trying it tonight with peach Mango salsa! All I could find!
Daina says
“I use the peach salsa I put up this summer and love it. ”
Ahem?? I don’t see a recipe for that on your site! (hint hint)
Rebecca says
Darned good hint. It’ll happen this summer!
Lillian @ My Recipe Journey says
OMG…drooling over here! I will have this on the menu very soon! Thanks for sharing! Pinning! =D
Lillian @ My Recipe Journey says
I’m back to say that I tried this and loved it! I baked it in the same pan used for browning the pork, instead of using the slow cooker. It worked perfectly! Thanks for a delicious recipe that I will make often!
Rebecca says
That’s AWESOME! Thanks for taking the time to let me know you liked it!
Ann @ Dinner Is Served says
I am soooo making this this week.
Rebecca says
I think you’ll love it!
Sheila says
I need to make pork more! we love it, I forget about it and revert to chicken! this looks so flavorful!
Rebecca says
Thanks, Sheila! I admit that pork is my go-to meat. I always have to remind myself to make other ones, too! 😀
Jeanine says
Do you think the sweet potatoes could be replaced with other root vegetables?
Rebecca says
I always think you should play with recipes! 🙂 I haven’t tried this with any other vegetables, but I imagine parsnip or rutabaga would be good!
Liz @ Virtually Homemade says
Wow! This looks so amazing. and simple. I love these slow cooker recipes that magically turn into the best dinner you’ve ever had after 4-5 hours (I’m never organized enough to use the low setting!).
Susan says
Can I make this in the stovetop? I don’t have a crock pot. *Shudder*
Rebecca says
Probably, Susan, but the timing will be different and you may have to add liquid. Because this recipe was designed for the slow cooker and I was thrilled with the results, I haven’t tried cooking it any other way.
CarrollWC says
This looks delicious! But you talk about it being garlicky. I don’t see any added garlic, unless your peach salsa has a ton of garlic in it. Any thoughts?
Rebecca says
Yes, you nailed it. My salsa is VERY garlicky. If you’re a fan of garlic and have salsa that’s a bit garlic-anemic, by all means bump it up with a couple cloves!
CarrollWC says
Thanks for the quick reply!
Rebecca says
That was a great point. I updated the recipe to reflect it. Thanks!
Susan says
Where do I find peach salsa? Or is there a recipe to make it?
Rebecca says
Hi Susan- I make my own, but Trader Joes, Wegman’s, Paul Newman, and several other stores and brands make and sell it. I think there’s even peach salsa available on Amazon.com!
Victoria Conaway-West says
Id like a recipe for the peach salsa, id rather make it.
Rebecca says
Maybe I’ll share one when peaches are in season! 😀
Papa says
Made this a couple weeks ago when you first told me about it coming. It was wonderful. I only had pork chops in the freezer so I used them.