Home » Crock Pot » Crock Pot Pork Roast with Gravy
Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.
Author: Mandy Rivers | Published: 6/23/26When I need to feed a full table and really want to put on the dog, this is my go-to recipe! This is the absolute easiest, 100% homemade meal you will ever make. And it will be one of the most delicious too!
The perfectly seasoned pork roast (shoulder or butt) will slow-cook in the crock pot all day, then all of the rendered stock and drippings will be used to make the best pork gravy you've ever tasted!
And all of it will be homemade without any condensed canned soups, packets of gravy or any other artificial ingredients!
DIFFERENT WAYS TO SERVE IT
- Place all the meat in a pan then cover with ALL of the gravy.
- Place all the meat in a pan then cover with half of the gravy, reserving the other half to serve over mashed potatoes, noodles or rice (this is usually what I do).
- Chop half the meat with BBQ sauce for pulled pork then serve the other half with gravy.
- Make open-faced sandwiches with the pork and gravy (diced onions on top is great!).
THE RECIPE AT A GLANCE
The full, printable recipe card is below but here are the basics of making this meal:
- Season the pork roast then cook in the crock pot.
- Turn off the heat and let it rest.
- Pour off the juices then separate the drippings for gravy (it's easy, see photo below).
- Make a roux by cooking the rendered fat with flour.
- Whisk in reserved stock to make the gravy.
- Remove the bone (if applicable) and fatty bits from the pork roast.
- Serve pork with gravy!
HOW TO RENDER THE DRIPPINGS FOR GRAVY
Photo above. Don't let this intimidate you - there's nothing to it!
- Pour the rendered pan juices into a large measuring pitcher then let things settle a few minutes so the fat and liquid separate.
- Using a ladle and a steady hand, skim off the fat by lowering the ladle into the pitcher.
- Add the fat to a separate, smaller measuring pitcher.
- You're ready to cook with the separated drippings!
A FEW TIPS THAT MIGHT BE HELPFUL
- Use a 5-6 pound boneless, or 8-9 pound bone-in shoulder or butt for this recipe.
- If your meat doesn't produce quite enough liquid pan drippings to make the gravy, add prepared chicken or beef broth to make 4 cups.
- If your meat doesn't produce enough rendered fat to make the gravy, simply supplement with butter.
- The longer you cook the gravy (and the longer it sits), the thicker it will get. Once you have reached the desired thickness, cover and remove from heat then stir occasionally until ready to serve.
- If the gravy thickens too much before serving, simply cook over medium heat then whisk in water to thin it.
5 FAQ ON CROCK POT PORK ROAST & GRAVY
- How does this work without adding water or broth to the crock pot? A large cut of well-marbled meat like a pork roast will yield plenty of stock as it cooks in a crock pot. If we add water, it will boil instead of slow-cook which will make the meat tough.
- Can I use this recipe for a pork loin? No, loins and other lean cuts will not produce enough pan drippings and will also be dry if cooked this long.
- What other meat can I use with this same recipe? Roasting hens and small turkeys (any turkey small enough to fit in the crock pot) are amazing with this recipe! You can also use this a large beef chuck roast or two smaller ones stacked on top of each other.
- Can I use my favorite dry rub to season the meat? Yes, but ONLY IF there is no sugar in it (the gravy will taste like whatever the meat is seasoned with).
- Can I use this same method to make turkey gravy? HECK YES! This is exactly how I make turkey gravy and it is out-of-this-world delicious!
WHAT TO SERVE WITH CROCK POT PORK ROAST & GRAVY
This is amazing served over mashed potatoes, noodles or rice AND it makes great open-faced sandwiches. In addition, make some of these side dishes!
Lipton Onion Roasted Sweet Potatoes - A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!
Southern Cooked Cabbage - A simple recipe for fried cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender.
Brussels Sprouts with Bacon - A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time plus how to avoid bitter sprouts!
The BEST Creamy Macaroni Salad - A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference!
Zucchini Pie - A savory pie or tart recipe made with zucchini, mozzarella cheese and Italian herbs baked in a crescent roll crust.
Southern-Style Coleslaw - A tried-and-true family coleslaw recipe that’s slightly sweet with just the right amount of twang. It’s very similar to KFC's and comes out perfect every time!
Recipe for Crock Pot Pork Roast with Gravy
Crock Pot Pork Roast & Gravy
Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.
Ingredients
- 1 pork large pork shoulder or butt roast
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 cups rendered pork stock
- 1/2 cup rendered pork fat
- 1/2 cup all-purpose flour (see note)
- Salt & pepper to taste
Instructions
- Combine seasonings then rub over all sides of pork roast. Place the roast, fat side down (if applicable) into a large crock pot.
- Cook per one of the time/temp methods below:
- HIGH - cook for 5-6 hours
- LOW - cook for 9-10 hours
- COMBO (preferred): cook on High 4 hours then Low 3-4 additional hours.
- Turn off heat then allow the roast to rest in the cooker, covered, for 2 hours.
- Remove meat to a pan then cover with aluminum foil while the gravy is made.
- Remove bone (if applicable) and all fatty bits, placing sections of cooked pork on a cutting board or pan (depending on how you want to serve it - use a pan if topping with some of the gravy).
- Once the meat is removed from the crock, pour all rendered juices through a strainer into a 4-cup measuring pitcher. If you have more than will fit in the pitcher, simply pour into another vessel.
- Allow the juices to sit still at room temperature for several minutes until the fat and liquid separate.
- Using a ladle and a still hand, ladle off the rendered fat into a separate measuring pitcher (see pictures above recipe card). You should get about 1/2 cup fat with 4 cups stock remaining. If not, supplement fat with butter and stock with chicken or beef broth to reach those amounts.
- Add rendered pork fat and flour to a skillet then whisk until smooth over medium-high heat. Continue whisking and cooking approximately 5 minutes or until light golden brown.
- Turn off heat and allow roux to cool 2-3 minutes. It is insanely hot at this point so we don't want to add liquid yet.
- Turn heat on to medium then slowly add stock to the skillet, whisking constantly until smooth. Continue cooking until thickened per your preference.
- Set heat to low and cover skillet until ready to use.
Notes
- FLOUR NOTE: If using a dry measuring cup (scoop), use 1/3 cup flour. Liquid and dry measuring cups are slightly different and you want equal parts oil and flour (aim for something a little looser than ketchup when making any roux)
- Use an 8-9 pound bone-in roast or 5-6 pound boneless. You can use something smaller but reduce the cooking times. You may not have as many drippings - if not, supplement with butter and broth to make the gravy.
- There is a TON of information (tips, serving suggestions, FAQ, etc.) in the article above (too much to write here) so be sure to have a look!
Author: Mandy Rivers
