Pork Marinade and Slow Cooker Pork Roast

A hand pouring a marinade over pork

Philip Wilkins / Getty Images

  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Marinate: 8 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
115 Calories
3g Fat
14g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 115
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 21mg 7%
Sodium 196mg 9%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Protein 8g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turn a pork roast into something really special with a tangy homemade marinade. Chances are you have the ingredients in your kitchen already, making this a quick and easy sauce to throw together. After marinating overnight in the fridge, the pork roast is cooked in the slow cooker for tender and juicy meat. With just a little planning, it's a nearly effortless main dish that will feed a crowd.

You can also use this mixture to marinate a pork loin, shoulder, or another pork cut, no matter how you're cooking it.​ Feel free to cook the marinated pork roast in the oven or on the grill or rotisserie instead of the slow cooker if you prefer. Serve the flavorful pork with roasted or mashed potatoes and green beans or another green vegetable for a balanced family meal.


  • 1/2 cup ketchup
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic (minced, or use about 1/2 teaspoon of garlic granules or powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/8 teaspoon cayenne pepper
  • 1 pork roast (loin, blade, or shoulder)

Steps to Make It

  1. Gather the ingredients.

  2. Combine the ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne in a mixing bowl.

  3. Place pork roast in a large food storage bag or a nonreactive container and top with the marinade. Cover the container or seal the bag and refrigerate the pork overnight. Turn occasionally to keep the pork coated with the marinade.

  4. Put the marinated pork roast in the crockpot with about 1/2 cup of the marinade.  Discard the remaining marinade.

  5. Cover and cook on high for 1 hour. Reduce the heat to low and continue cooking for 6 to 8 hours, or until the roast is tender.


  • Pork roasts are an affordable and delicious cut of meat. Look for a 3 to 5-pound boneless pork roast to serve 6 to 8 people.
  • Pork loin or tenderloin will take less time to cook than a pork shoulder—probably less than 6 hours if you want to slice (not shred) the pork.
  • According to the USDA, the minimum safe temperature for pork is 145 F. When in doubt, check the internal temperature of your meat at the thickest part.
  • Be sure to discard the remaining marinade since it has come in contact with raw pork. Alternatively, add the marinade to a saucepan and simmer for about 10 minutes, or until it has reduced by half. Drizzle the sauce over the finished pork.
  • Leftover slow-cooked pork can be used to make barbecue pork sandwiches, pork tacos, or combined with ham to make Cuban sandwiches.