Can I prepare this the night before?

Yes, absolutely. Prepare the spice rub and sear the pork the evening before, then refrigerate it overnight. The next morning, simply place the cooled pork and vegetables in the slow cooker, make the sauce, and proceed as normal. This is perfect for busy families planning ahead for Sunday dinner

What if I don't have sweet chilli sauce?

You can substitute it with regular chilli sauce, or use tomato ketchup for a milder sweetness. Alternatively, omit it and add an extra tablespoon of honey or soft brown sugar to the sauce to balance the savoury elements. Taste and adjust seasoning before serving

How do I know when the pork is done?

The pork is perfectly cooked when it breaks apart easily with a fork or gentle pressure from two forks. It should be so tender that it practically shreds. If you prefer it even more tender, add 30–60 minutes to the cooking time, checking every 15 minutes

Can I use a different joint of pork?

Yes, pork butt and pork shoulder are ideal for slow cooking as they become very tender. You could also use pork loin, though it's leaner and may dry out slightly—reduce cooking time to 6–7 hours on Low if using loin. Avoid very small joints, as they may overcook and fall apart completely

Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast

by Cooking With Claudia

Pork

Published 24 April 2026Original video

This is the ultimate slow cooker pork roast—a tender, flavourful centrepiece perfect for a relaxed Sunday dinner. The pork shoulder is first seasoned with a warming spice blend and seared for colour, then slow cooked in a delicious sauce enriched with apple juice, Worcestershire, and sweet chilli. Alongside root vegetables and fresh herbs, it becomes a gloriously comforting meal that practically cooks itself. Ideal for feeding a family or impressing guests with minimal effort

Video thumbnail: Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast

Watch: Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast

Original recipe video — click to play

Original video by Cooking With Claudia5k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: Not specified in source material

Ingredients

Servings:

Units:

Pork and Seasoning

2 ½ kg pork shoulder or butt, whole piece, trimmed of excess fat
Use a joint that will fit in your slow cooker
23 g sea salt
Adjust to taste
8 g black pepper, freshly ground
Adjust to taste
2 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder

For Searing

45 ml olive oil
Use more if needed for searing

Vegetables

4 whole large carrots, cut into chunks
450 g baby potatoes, halved if large

Sauce Base

45 g butter
1 whole large onion, finely minced
6 whole garlic cloves
, minced
45 g plain flour
350 ml apple juice
30 ml Worcestershire sauce
80 ml sweet chilli sauce
2 whole chicken bouillon cubes, crumbled

Fresh Herbs

15 g fresh thyme
, sprigs
Approximately 1 handful; woody herbs benefit from long, slow cooking
5 sprigs fresh rosemary

Method

1
In a small bowl, combine the oregano, cumin, chilli powder, onion powder, garlic powder, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder.
~5 mins
Tip: Ensure all surfaces are well coated for maximum flavour
2
Heat the olive oil in a large frying pan over medium-high heat. Once hot, carefully sear the pork on all sides until deeply browned (approximately 2–3 minutes per side). This develops rich, caramelised flavours.
~15 mins
Tip: Do not skip this step; searing creates essential depth of flavour
3
Transfer the seared pork to your slow cooker. Arrange the carrots and baby potatoes around it.
~5 mins
4
In the same frying pan (do not wash it), melt the butter over medium heat. Add the minced onion and cook until softened, approximately 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
~5 mins
Tip: The browned bits in the pan add tremendous flavour to the sauce
5
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1–2 minutes to create a light roux. This will help thicken the sauce.
~3 mins
6
Pour in the apple juice, Worcestershire sauce, and sweet chilli sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan. Add the crumbled bouillon cubes and stir until dissolved.
~5 mins
7
Pour the sauce mixture into the slow cooker over the pork and vegetables. Add the fresh thyme sprigs and rosemary sprigs.
~3 mins
8
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the pork is fork-tender and easily shreds.
~8 hrs
Tip: Cooking time depends on the exact thickness of your pork joint and your slow cooker model. The pork is done when it breaks apart easily with gentle pressure from two forks
9
Carefully remove the pork from the slow cooker and transfer to a warmed serving platter. Arrange the carrots and potatoes around it. Discard the thyme and rosemary sprigs.
~5 mins
10
If desired, skim any excess fat from the surface of the cooking liquid. Serve the pork with the vegetables, spooning the rich sauce over everything.
~5 mins
Tip: The sauce should be glossy and richly flavoured. For a thicker sauce, carefully pour the liquid into a saucepan and reduce on the stovetop for a few minutes

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Prepare the spice rub and sear the pork the evening before, then refrigerate it overnight. The next morning, simply place the cooled pork and vegetables in the slow cooker, make the sauce, and proceed as normal. This is perfect for busy families planning ahead for Sunday dinner

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