This Slow Cooker Ranch Pork Roast is the ultimate comfort food, delivering tender, melt-in-your-mouth pork infused with bold, herby ranch flavors. With just 10 minutes of prep, your slow cooker does the heavy lifting, transforming simple ingredients into a rich, savory masterpiece over 8 hours. The result? Juicy, fork-tender meat paired with a creamy, aromatic sauce that’s perfect for cozy dinners or feeding a crowd.
Every bite is a harmony of textures and tastes—succulent pork, velvety sauce, and a hint of tangy ranch seasoning. Packed with protein and hearty satisfaction, this dish is as nourishing as it is indulgent. Serve it over mashed potatoes or alongside roasted veggies for a meal that’s both comforting and effortlessly impressive.
What You’ll Need
- 1 pound red potatoes, quartered (or substitute with Yukon gold potatoes for a creamier texture)
- 2 ½ pounds boneless pork shoulder roast (also known as pork butt)
- 10.5 ounces cream of chicken soup (use a low-sodium version if preferred)
- 8 ounces cream cheese, softened (leave at room temperature for 30 minutes before using)
- 1 ounce ranch dressing mix (or make your own with dried herbs, garlic powder, and onion powder)
How to Make It
- Prepare the slow cooker: Coat the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- Layer the potatoes and pork: Place the quartered potatoes in the bottom of the slow cooker. Lay the pork roast on top of the potatoes.
- Make the sauce: In a medium bowl, whisk together the cream of chicken soup, softened cream cheese, and ranch dressing mix until smooth and well combined.
- Add the sauce: Spoon the sauce mixture evenly over the pork and potatoes, ensuring everything is well-coated.
- Cook: Cover the slow cooker and cook on low for 7 to 9 hours or on high for 4 hours. The pork should be tender and easily shred with a fork when done.
- Serve: Use the extra sauce as a gravy for the meat and potatoes. Enjoy!
Perfect Pairings: Serving Suggestions
This Slow Cooker Ranch Pork Roast is a hearty meal on its own, but you can elevate it with a few simple sides. Serve it with a crisp green salad or steamed green beans for a fresh contrast. A warm dinner roll or crusty bread is perfect for soaking up the creamy ranch gravy. For a cozy touch, add a dollop of mashed cauliflower or roasted carrots to the plate.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the red potatoes for sweet potatoes or butternut squash for a sweeter twist. If you’re not a fan of cream of chicken soup, try cream of mushroom or celery instead. For a spicier kick, add a dash of hot sauce or a sprinkle of red pepper flakes to the sauce mixture. You can also use chicken or beef instead of pork for a different protein option.
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and potatoes in a microwave-safe dish, cover, and heat on medium power until warmed through. Alternatively, reheat in a skillet over low heat, adding a splash of broth or water to keep the dish moist. The flavors often deepen overnight, making leftovers even more delicious!
Time-Saving Tips for Busy Cooks
To save time, prep the potatoes and whisk the sauce mixture the night before. Store them separately in the fridge, then assemble everything in the slow cooker in the morning. If you’re short on time, use pre-cut potatoes or baby potatoes (halved) to skip the chopping. For an even quicker cook, set the slow cooker to high and enjoy your meal in just 4 hours.
Equipment Guidance for Success
A 6-quart slow cooker works best for this recipe, ensuring even cooking and plenty of space for the pork and potatoes. If you don’t have nonstick cooking spray, line the slow cooker with a liner for easy cleanup. Use a sturdy whisk to blend the cream cheese, soup, and ranch mix smoothly—this ensures a creamy, lump-free sauce.
Slow Cooker Ranch Pork Roast Recipe
Equipment
- slow cooker
Ingredients
- 1 pound red potatoes, quartered
- 2 ½ pounds pork roast, boneless shoulder
- 10.5 ounces cream of chicken soup
- 8 ounces cream cheese, softened
- 1 ounce ranch dressing mix
Instructions
- Coat slow cooker with nonstick cooking spray.
- Place quartered potatoes in the bottom of the slow cooker and place meat on the potatoes.
- In a separate bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in slow cooker.
- Cover and cook on low temperature setting for 7 to 9 hours or on high temperature setting for 4 hours.
- Use the extra sauce as a gravy for the meat and potatoes.