This Slow Cooker Garlic Pork Roast is kid-approved slow cooker pork roast recipe with only two ingredients!
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Liz at From Scratch to Plate says this recipe is one of her week-long recipes, which means she’ll make it early in the week and use the meat in other dishes all week long. Liz also says that every one of her four kids loves it, and with only two ingredients, I’d say that makes this 2-Ingredient Slow-Cooker Garlic Pork Roast by From Scratch to Plate a real winner!
Get the complete recipe for 2-Ingredient Slow-Cooker Garlic Pork Roast by From Scratch to Plate.
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![Slow Cooker Garlic Pork Roast Recipe by From Scratch to Plate [found on SlowCookerFromScratch.com]](https://www.slowcookerfromscratch.com/wp-content/uploads/2012/05/slow-cooker-garlic-pork-roast-fromscratchtoplate-538x1024.jpg "2-Ingredient Slow Cooker Garlic Pork Roast Recipe by From Scratch to Plate [found on Slow Cooker or Pressure Cooker at SlowCookerFromScratch.com]")
Thanks! Every time pork is on sale, I buy a couple of roasts, stick one in the freezer and make this recipe with the other. I appreciate your sharing it with your followers and am looking forward to making some of your delicious dishes!
Liz, thank *you* for letting us share it here!
Loved this, made the shepherds pie with the leftovers and it was delicious. I used some leftover gravy in the shepherds pie, too. I cooked my roast longer than the recipe.
I'm not a pork person, but I love the idea of a two-ingredient recipe!
Hi there – made this twice – and blogged about it on my family blog. I really appreciate the recipe – big help and really good!
Thanks Sara, so glad you enjoyed it!
This didn't have a lot of flavor for us. I used a roast from one of our purveyors at the Farmner's Market and their pork tends to be a little lean. Because there wasn't any "juice" or melted fat, the outsides of the garlic were hard but we scraped the garlic out. The original recipe said to put in a little water and next time, I'd do that, if only to keep the garlic soft. Once it was salted and peppered, it was a nice flavor (but I like carnitas better!).
Katy, thanks for that feedback. I would definitely rub the meat with olive oil and brown it if I made this myself.