CROCKPOT PORK ROAST
This crockpot Pork roast is full of flavor and so easy to make with just 5 ingredients!!! The perfect slow cooker pork roast recipe!
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 7h15m
Number Of Ingredients 5
Steps:
- Grease a 6 qt. slow cooker with cooking spray.
- Place onions in bottom of cooker.
- Rub pork with seasoning blend and salt.
- Place on top of onions. Pour broth over roast.
- Cover and cook on high for 6-7 hours or low for 9-10 or until meat pulls apart easily with a fork.
- Remove from crockpot and shred meat. Remove any large pieces of fat.
- Save some of the juice to spoon over pork when serving.
Nutrition Facts : Calories 289 kcal, Carbohydrate 2 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 127 mg, Sodium 482 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED PEPPER CROCK POT PORK ROAST
I came up with this recipe after a power outage forced us to throw away or use up quickly most of our food. I use small pork roasts because we have a small family but, of course, you can adjust the seasonings and veggies to fit your family/roast.
Provided by brithebaker
Categories Roast Beef
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the cumin, oregano, salt, pepper and oil to make a liquid-y paste and rub on one side of the pork roast. let him hang out for a little while.
- Turn on the broiler and put a stick (aka, not non stick) pan on the element and start heating it up so it gets pretty hot.
- Put the poblano and bell peppers under the broiler, turning occasionally to roast.
- While the peppers are roasting, dice the onion, garlic and sweet potato. the sweet potato should be in pretty big chunks so that it holds up during cooking.
- When the peppers are done roasting, let them cool a little while you brown the roast. put the olive oil in the hot pan and follow up with the roast, unseasoned side down. let that get very nice and caramelized then flip to caramelize the seasoned side (the spices will burn, that's why you should do the unseasoned side first, it cools the pan a little, also, be aware that the seasoned side takes a lot less time).
- Deglaze the pan with a little water and pour the resulting broth into the crock pot.
- Peel the peppers (the skin should just come right off) and cut into big squares (about an inch or so -- well, however you want I guess, just cut them up).
- Throw everything in the crock pot, and cook for about 7 hours on low.
- Bon appetit!
Nutrition Facts : Calories 350.2, Fat 13.7, SaturatedFat 3.7, Cholesterol 107.2, Sodium 426.6, Carbohydrate 16.1, Fiber 3.3, Sugar 3.8, Protein 39.6
CROCK POT PORK ROAST
The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!
Provided by Lee Funke
Categories Dinner
Time 8h25m
Yield 8
Number Of Ingredients 19
Steps:
- First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
- Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
- Place the veggie medley on the bottom of your crockpot.
- Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
- Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
- Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
- Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
- Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
- Then, pour that on top of the pork roast.
- Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
- Remove meat and vegetables from the crockpot and discard the herb bundle.
- Using two forks, pull the pork roast apart into chunks and set aside.
- Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
- Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
- Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
- Place pork and vegetables back into the crockpot and mix, coating everything in gravy.
Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
PERFECT CROCK POT PORK ROAST
Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!
Provided by Aunt Lou
Categories Main
Time 5h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- Place your roast in your 4-quart crock pot fat side up
- Surround your roast with your potato wedges, onion halves and carrots
- Mix together one of your brown gravy mixes with 1 cup cold water
- Pour over your roast and veggies
- Cover and cook on low for 5-6 hours (total)
- An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water
- Pour over roast and veggies
- Cover again for the last hour of cooking.
Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
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