Slow Cooker Pork Cushion Roast Recipes

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.

SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER

Steps:

• Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
• Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
• Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

SLOW COOKER PORK CARNITAS

Steps:

• In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.

CROCK POT PORK ROAST

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.

SLOW COOKED PORK ROAST

Steps:

• Preheat the oven to 300°F.
• In a small bowl combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
• Cook uncovered for 5 to 6 hours, until it has a nice crust and the meat is falling apart tender. You are looking for an internal temperature of 185°F, but you can also definitely tell it's done when it is starts to become tender enough to pull it apart with a fork.
• Remove the roast from oven and let sit for about 15 to 20 minutes. Use a fork or two to shred the meat into nice sized pieces.

SLOW COOKER PORK ROAST

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

Steps:

• Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.
• Remove pork shoulder from pot and shred.

CROCKPOT PORK ROAST

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.

SLOW COOKER PORK CUSHION ROAST

Steps:

• Spray slow cooker with cooking spray.
• Arrange onion and garlic slices evenly over the bottom of the slow cooker, then place the roast on top of the onion and garlic.
• Add carrots and potatoes to the slow cooker, around the roast.
• Mix water, sugar, vinegar, soy sauce, ketchup, black pepper, garlic powder, chicken bouillon, wine, and hot sauce in bowl.
• Microwave mixture for 30 seconds to blend flavors.
• Pour mixture over meat in slow cooker.
• Cover and cook on low for 8 hours.
• At 7 hour mark, stir in cornstarch and water mixture to thicken the sauce.
• Serve over egg noodles, rice or stuffing.

PERFECT CROCK POT PORK ROAST

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.