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.
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SLOW-COOKED PORK ROAST DINNER
This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts :
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
SLOW COOKER APPLE CIDER BRAISED PORK
This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 7h
Yield 8
Number Of Ingredients 13
Steps:
- Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
- Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
- Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
- Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
- Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
- Cut pork into 1/4-thick slices and serve with sauce poured over the top.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
EASY SLOW COOKER APPLE PORK ROAST
My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!
Provided by onwingosfdragons
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 8
Steps:
- Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g
SLOW COOKER CIDER PORK ROAST
Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.
Provided by GoodLookinCooking
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 7h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
- Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
- Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.
Nutrition Facts : Calories 235 calories, Carbohydrate 19.5 g, Cholesterol 59.7 mg, Fat 7.9 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 508.7 mg, Sugar 11.6 g
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