Slow Cooker Garlic Pork Roast Recipes

GARLIC PORK ROAST (FOR THE SLOW COOKER)

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
• Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
• Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

SLOW-COOKER GARLIC PORK ROAST AND SWEET POTATOES

Steps:

• If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.
• Cover; cook on Low heat setting 8 to 10 hours.

SLOW COOKER PORK ROAST

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.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

SLOW-COOKER GARLIC PORK ROAST

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
• Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
• Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.

SLOW-COOKER PORK ROAST

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.