Crockpot Pork Roast with Sweet Potatoes & Black Beans – Easy, Cozy, and Flavor-Packed

Skip the fuss and let your slow cooker do the heavy lifting. This Crockpot Pork Roast with Sweet Potatoes & Black Beans is hearty, balanced, and incredibly comforting. It’s the kind of dinner that fills your kitchen with a warm, savory aroma and makes weeknights feel easier.

The pork turns tender, the sweet potatoes soften into creamy bites, and the black beans add a satisfying, earthy finish. It’s simple, reliable, and always a crowd-pleaser.

Why This Recipe Works

This recipe leans on the slow cooker’s strength: low and slow heat that transforms an affordable cut of pork into something juicy and fork-tender. Sweet potatoes bring natural sweetness and velvety texture, which plays well with the savory spices.

Black beans are added for extra protein and fiber, making this a complete meal without much effort. A bright squeeze of lime and a sprinkle of fresh cilantro at the end keep it from feeling heavy. The result is balanced, nourishing, and deeply flavorful without being complicated.

Shopping List

• 2.5–3 pounds boneless pork shoulder (also called pork butt)
• 2 large sweet potatoes, peeled and cut into 1.5-inch chunks
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juices
• 1 cup low-sodium chicken broth (or water)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1.5 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2–1 teaspoon chili powder (adjust to heat preference)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional add-ins: 1 red bell pepper (sliced), 1 bay leaf, a pinch of cinnamon for warmth

Step-by-Step Instructions

1. Prep the pork: Pat the pork shoulder dry with paper towels.

   Mix the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Rub the spice mix all over the pork until evenly coated.

2. Sear for extra flavor (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 2–3 minutes per side.

   This step adds depth, but you can skip it if you’re short on time.

3. Layer the crockpot: Place sliced onion and sweet potato chunks in the bottom of the slow cooker. Add garlic, diced tomatoes with their juices, tomato paste, and chicken broth. Stir gently to distribute the tomato paste.
4. Add the pork: Nestle the seasoned (and seared) pork on top of the vegetables.

   If using a bay leaf or sliced bell pepper, add them now.

5. Cook low and slow: Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until the pork is very tender and easily shreds with a fork.
6. Add the black beans: About 30 minutes before serving, stir in the drained black beans. This warms them through and keeps them from breaking down.
7. Finish with freshness: Shred the pork directly in the crockpot using two forks, discarding any large pieces of fat. Stir in the lime juice and taste.

   Add more salt, pepper, or chili powder as needed.

8. Serve: Spoon into bowls and top with chopped cilantro. This is great on its own, or serve with warm tortillas, rice, or a crisp green salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen by day two, and it reheats well on the stovetop over low heat or in the microwave, splashed with a little broth if it seems dry.

For longer storage, freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

To keep the sweet potatoes from getting mushy, avoid over-stirring when reheating. If you plan to freeze, consider adding fresh cilantro and lime after reheating instead of before freezing for the best flavor.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, then let the slow cooker handle the rest.
• Balanced meal: Protein from pork and beans, complex carbs and fiber from sweet potatoes, and bright acidity from lime.
• Budget-friendly: Pork shoulder is affordable, and pantry staples do the heavy lifting.
• Flexible flavors: Adjust spices to suit mild or bold tastes without changing the method.
• Great for meal prep: Reheats well and works in bowls, tacos, or stuffed in baked sweet potatoes.

Pitfalls to Watch Out For

• Overcooking on High: Pork shoulder prefers a lower, longer cook for the best texture.

  High can work, but watch the time.

• Too much liquid: Slow cookers trap steam. Stick to the listed broth amount to avoid a watery result.
• Adding beans too early: They can turn mushy if cooked for hours. Stir them in near the end.
• Skipping seasoning: The spice rub and a final hit of lime and salt are key.

  Taste and adjust before serving.

• Uneven sweet potato chunks: Cut them uniformly so they cook at the same rate.

Alternatives

• Protein swaps: Try boneless beef chuck roast for a similar method, or boneless, skinless chicken thighs for a quicker cook (about 4 hours on Low, 2–3 on High).
• Spice profile: Swap smoked paprika and chili powder for a mild curry powder and a pinch of ginger. Or go herby with thyme, rosemary, and a splash of balsamic.
• Beans and veggies: Use pinto beans instead of black beans. Add corn, carrots, or butternut squash for variety.
• Tomato-free: Replace diced tomatoes and tomato paste with extra broth and a tablespoon of apple cider vinegar for brightness.
• Low-carb tweak: Swap sweet potatoes for cauliflower florets added during the last 1–1.5 hours to prevent overcooking.

FAQ

Can I use pork loin instead of pork shoulder?

You can, but it’s lean and can dry out with long cooking.

If using pork loin, cook on Low and start checking for doneness around 4–5 hours. It will slice more than shred.

Do I need to sear the pork?

No, but searing adds deeper flavor and better color. If you skip it, consider increasing the smoked paprika slightly to boost that roasted note.

Can I make this in an Instant Pot?

Yes.

Sauté the pork and aromatics on Sauté, add liquids and vegetables, then pressure cook on High for 45 minutes with a natural release for 15 minutes. Stir in beans after releasing pressure and finish with lime.

What if my sauce is too thin?

Remove the lid and switch the slow cooker to High for 20–30 minutes to reduce. Or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.

How spicy is this?

It’s mild as written.

For more heat, add a chopped jalapeño with the onions or increase the chili powder. For less heat, reduce or omit the chili powder.

Can I prep it the night before?

Yes. Assemble the ingredients (except beans and lime) in the crock insert, cover, and refrigerate.

In the morning, place it in the cooker, allow the insert to lose its chill for a few minutes, and start cooking.

What should I serve it with?

It’s great solo, but also pairs well with cilantro-lime rice, warm tortillas, avocado slices, or a simple cabbage slaw for crunch.

How do I avoid soggy sweet potatoes?

Cut them into larger chunks and avoid stirring too often. If your slow cooker runs hot, check for doneness an hour early.

Wrapping Up

This Crockpot Pork Roast with Sweet Potatoes & Black Beans is the kind of meal that earns a permanent place in your rotation. It’s simple to assemble, flexible with what you have on hand, and consistently delicious.

Whether you’re feeding a busy family or stocking your fridge for the week, it delivers comfort without the hassle. Keep it easy, finish with lime and cilantro, and enjoy every tender, savory bite.