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Sweet & Spicy Pork Roast

Most days, when I’m creating new recipes, I have the inspiration and then go buy all the ingredients to make it work.  This one, however, is actually the product of a GREAT sale at the new grocery store down the street.  It’s the type of grocery store that sells dry goods in bulk like dried banana chips and arrowroot powder so I never imagined I would find the best sale on meat I’ve ever seen.  Pork roast for under a $1 per pound.  Clearly, I had to buy all of the roast I could.  Since my barbecue isn’t my favorite, I wanted to try something new with this roast.  My husband claimed it was the best roast he’d ever had so I think it worked out.  Of course, he could be a bit biased so try it and let me know what you think!

Sweet & Spicy Pork Roast


Katie @ Onceamonthmeals.com


  • 5 pounds pork roast
  • 2 Tablespoons vegetable oil
  • 3 teaspoons black pepper
  • 2 teaspoons salt
  • 1 cup brown sugar
  • 2 teaspoons onion powder
  • 2 teaspoons ground mustard
  • 3 teaspoons garlic powder
  • 1 teaspoons sage
  • 2 teaspoons paprika
  • 1 teaspoons cayenne pepper


Place all ingredients in slow cooker.  Cook on low for 6-8 hours.

Freezing Directions:

Before cooking, divide all ingredients into gallon freezer bags.  Label and freeze.  To serve:  thaw in fridge.  Pour contents into slow cooker.  Cook on low for 6-8 hours.

Servings:  10

**conversion chart image provided by Erik Spiekermann

17 Responses to “Sweet & Spicy Pork Roast”

  1. Pam says:

    Is there no liquid in this recipe? Do you smear the dry rub all over the roast?

    • Katie says:

      Hi Pam, the only liquid is the vegetable oil. You can smear the dry rub over the roast if you are cooking it same day or you can do what I did- throw it all in a freezer bag, seal it up, and rub it all together.

  2. Rosie says:

    Can you slow cook and freeze after?

  3. Toni says:

    What type pork roast is used for this?

  4. Suzi says:

    Can this be adapted for the oven, slow cooker eats up too much electricity where I am from!

    • Katie says:

      Definitely Suzi! You could cook it in the oven at 350 for 45 minutes or so and I think that would work well. Of course, check the temp of the meat and adjust the time from there if necessary. Enjoy!

  5. Annette says:

    This is delicious! I made this last week, kid tested and approved. I would suggest mixing the dry ingredients together and then pouring over the pork, we did get a spicy section where the cayenne was concentrated, but it was YUMMY!

  6. Jen says:

    Can you sub pork for chicken? If so, whole or breasts and how long do you cook?

    • Katie says:

      You definitely could do chicken! Whole or breast would be fine. You would need to cook a whole chicken a little longer- more to the 8 hours and chicken breasts would be good closer to the 6 hour mark. Enjoy!

  7. Lisa says:

    My husband and I absolutely love this recipe!! We’ve made it a couple times now and this time are playing around with adding potatoes n carrots to the crockpot to make it stew like.

  8. kelly smith says:

    What does it mean to divide all the ingredients into the freezer bag

    • Lisa says:

      If you are making this on a big cooking day, you will at least be making 2X recipe if not more. In that case you would divide the meal between the number of freezer bags indicated for that meal.

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