Slow Cooker Italian Style Pork Roast Recipes

ITALIAN PORK ROAST

Steps:

• Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
• Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
• Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.

SLOW-COOKER ITALIAN PORK LOIN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Mix beans, onions, bell pepper, Italian seasoning, 1 tablespoon of the oil and 1 teaspoon of the salt in slow cooker.
• Rub pork loin with remaining 1 tablespoon oil, then rub in remaining 1 teaspoon salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 3 to 5 minutes on both large flat sides or until browned. Transfer to slow cooker. Pour tomatoes over pork. Cover; cook on Low heat setting 3 to 4 hours or until pork is cooked through (145°F in center).
• Transfer pork to cutting board; let stand until cool enough to handle. Stir bean mixture in slow cooker; using slotted spoon, transfer to serving platter. Cut pork into 8 slices; place on top of bean mixture on platter, then top with mozzarella cheese. Cover platter with foil 3 to 5 minutes or until cheese melts. Remove foil; top with basil.

SLOW COOKER ITALIAN-STYLE PORK ROAST

Steps:

• Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
• Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
• Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
• Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
• I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

SLOW-COOKER ROAST PORK SANDWICHES

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

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.