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Marry Me Pork Roast lives up to its name! Tender pork, slow cooked in a creamy, garlicky sun-dried tomato sauce that’s so good! Pile it over mashed potatoes or buttered noodles to soak up every drop.
A Love-at-First-Bite Kind of Meal
- Creamy Sauce: The sauce is rich, cheesy, garlicky, and loaded with sun-dried tomatoes. It’s so easy, but you still get an impressive dinner!
- Easy Dinner: Simple ingredients and a slow cooker do most of the work, so dinner feels almost effortless.
- Family Favorite: It’s tender, saucy, and way more exciting than a basic pork roast. Perfect for those busy weeknights.
Ingredients for Marry Me Pork Roast
- Pork: Pork shoulder, pork butt, or Boston butt works best because it gets tender as it slow cooks. Picnic roast or country-style ribs will also work.
- Parmesan Cheese: Use freshly grated parmesan for the smoothest melt. Pre-grated cheese does not blend into the sauce as well.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add the most flavor and richness. Dry-packed works in a pinch, but oil-packed is best.
- Optional Add-In: Stir in 2 cups of baby spinach before serving. It wilts fast and adds color and freshness.
How to Make Marry Me Pork Roast
This Mary Me Roast is one of those dinners I find myself making again and again because it’s so easy and my whole family loves it. The crockpot does all the work while the pork becomes tender and the sauce turns rich, creamy, and flavorful. We love it over mashed potatoes, but it’s just as delicious piled onto rice, a crusty roll, or served with your favorite veggies.
- Mix the Sauce: Add the pork to a large slow cooker, and whisk the broth, sundried tomatoes, sundried tomato oil, tomato paste, garlic, and all the seasoning ingredients in a bowl.
- Add Ingredients to the Slow Cooker: Pour the sauce over the pork, then cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
- Add Cream: 1 hour before the pork is finished cooking, combine the cream, parmesan, and cornstarch in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.
- Shred and Serve: Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish Marry Me Pork Roast with basil before serving.
Alyssa’s Pro Tip
Crockpot Tip: Cook on LOW whenever possible. The pork turns out more tender, juicy, and flavorful. HIGH works if you’re short on time, but the meat may not be quite as soft.
Oven Cooking Method
- Bake: Add everything from steps 1 and 2 to a large Dutch oven with a lid. Cover and bake at 300ºF for 4–5 hours.
- Add Cream: Finish as directed in the recipe card, stirring in the cream mixture before the final hour of cooking.
Must Have Tools For Marry Me Pork Roast
Slow Cooker: A 6–8 quart slow cooker gives pork roasts plenty of room to cook evenly.
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Marry Me Pork Roast
This Marry Me Pork Roast is slow cooked until tender in a rich, creamy sun-dried tomato sauce.
Equipment
- 1 4-8 quart slow cooker
Ingredients
- 3-4 pounds pork butt or pork shoulder
- 1 cup beef broth or chicken broth
- 1 cup drained oil-packed sun-dried tomatoes julienne cut
- 3 tablespoons tomato paste
- 2 tablespoons sun-dried tomato oil from the drained tomatoes
- 2 teaspoons minced garlic about 2 cloves
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt more or less to taste
- ½ teaspoon ground black pepper more or less to taste
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 tablespoons cornstarch
- fresh basil for garnish
Instructions
- Add 3-4 pounds pork butt to a large slow cooker.
- Whisk together 1 cup beef broth, 1 cup drained oil-packed sun-dried tomatoes, 3 tablespoons tomato paste, 2 tablespoons sun-dried tomato oil, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon ground black pepper in a large bowl, then pour it over the pork.
- Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
- 1 hour before the pork is finished cooking, combine ½ cup heavy cream, ⅓ cup grated parmesan cheese, and 2 tablespoons cornstarch in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.
- Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil before serving.
Notes
Leftover and Make Ahead Instructions
- Fridge: Store leftovers in an airtight container for up to 7 days.
- Reheat: In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.
- Freezer: Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.
- Make Ahead: Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.
Nutrition
Calories: 302kcalCarbohydrates: 9gProtein: 27gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 102mgSodium: 666mgPotassium: 798mgFiber: 2gSugar: 1gVitamin A: 706IUVitamin C: 20mgCalcium: 82mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Do you know if I could do this in a pressure cooker/instant pot?
For a 3-4lb pork roast would need to be cut into 4-5 pieces, added to the instant pot along with all the ingredients in step 2. Seal the instant pot and cook on manual for 70 minutes, with a 15-20 minute natural release followed by a quick release of the remaining pressure. Whisk together the remaining ingredients in step 4, then replace the lid and use the slow cooker option for 30 minutes or so, until the sauce has thickened.
I can’t wait to try this for my husband! Judging by the ingredients, I’m sure I’ll be keeping this one!