Pork Roast with Creamy Gravy

Season the pork roast generously on all sides with Cajun seasoning.

Optionally, sear the pork roast in a hot skillet on all sides until browned.

In the basin of a slow cooker, whisk together the cream of chicken soup, chicken broth, poultry seasoning, garlic powder, and an additional pinch of Cajun seasoning.

Place the seared pork roast into the sauce in the slow cooker.

Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the pork is fall-apart tender.

Carefully remove the cooked pork from the slow cooker and set it aside on a plate or in a bowl.

Add the cubed cream cheese to the hot liquid in the slow cooker. Let it sit for a few minutes to soften.

Whisk the sauce until the cream cheese is fully melted and the gravy is smooth.

In a small bowl, mix the cornstarch and cold water to create a slurry.

Whisk the cornstarch slurry into the gravy to thicken it.

Using two forks, shred the cooked pork.

Return the shredded pork to the slow cooker and stir to coat it in the creamy gravy.

Serve hot over mashed potatoes, noodles, or rice.