Blueberry Mesquite Pork Roast Crockpot Recipes

ROAST PORK WITH BLUEBERRY PORT SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season roast generously on all sides with salt and black pepper.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
• Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
• Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
• Slice pork roast against the grain into thin slices and top with blueberry sauce.

BALSAMIC-BLUEBERRY PULLED PORK

Steps:

• Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

SLOW COOKER MISSISSIPPI PORK ROAST

Steps:

• 1. Add pork roast to slow cooker. Sprinkle ranch and au jus packages on top. Top with stick of butter and peppers.
• 2. Cook on low 6 hours.
• 3. Shred with fork and serve.

BLUEBERRY MESQUITE PORK ROAST (CROCKPOT)

Steps:

• 1. Massage mcCormick seasoning into pork for a few minutes. Slice and place onion on bottom of crockpot.
• 2. Place pork on top of sliced onion in crockpot. Pour blueberries over.
• 3. In seperate bowl wisk together rest of ingredients. Pour over pork. Cover and slow cook on low for 6-8hrs. Remove and cover with foil and let rest for 5-10min before slicing. Pour sweet au jus over pork.

SPICY BLUEBERRY PORK TENDERLOIN

Steps:

• In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
• Preheat the broiler.
• Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
• Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.