The Ultimate Crock Pot Pork Roast Recipes

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CROCK POT PORK ROAST



Crock Pot Pork Roast image

The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!

Provided by Lee Funke

Categories     Dinner

Time 8h25m

Yield 8

Number Of Ingredients 19

6 medium russet potatoes, quartered
1 medium white onion, chopped
6 medium carrots, diced into 4 pieces each
4 cloves garlic, roughly chopped
3 lbs. boneless pork shoulder roast
2 tablespoons olive oil
6 sprigs rosemary, bundled
6 sprigs thyme, bundled
2 tablespoons balsamic vinegar
1/2 cup red wine
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt
1/4 teaspoon cinnamon*
2 teaspoons dried thyme
1 teaspoon pepper
1.5 tablespoons cornstarch

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.

Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37

PERFECT CROCK POT PORK ROAST



Perfect Crock Pot Pork Roast image

Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!

Provided by Aunt Lou

Categories     Main

Time 5h5m

Number Of Ingredients 6

2 lb pork roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix (divided)
2 cups water (divided)

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.

Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

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

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

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 ROAST



Slow Cooker Pork Roast image

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

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

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

THE ULTIMATE CROCK POT PORK ROAST



The Ultimate Crock Pot Pork Roast image

Makes a very moist roast pork with a delicious sauce to serve over rice. Add a veggie and you have a great and easy meal. Recipe found on the web.

Provided by Marie

Categories     Pineapple

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 8

3 lbs rolled pork roast
1 (8 ounce) can crushed pineapple with juice
2 tablespoons brown sugar
2 tablespoons soy sauce
1 minced garlic clove
1/2 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

Steps:

  • Place roast in slow cooker.
  • Combine all ingredients except flour and water.
  • Cover and cook on high for 4 hours and low for 4 hours.
  • Remove roast and cover with foil to keep warm.
  • Measure cooking liquid from crock pot and add enough water to make 1 3/4 cups.
  • Place in saucepan.
  • Blend flour and water together to form a smooth paste.
  • Stir into reserved liquid and bring to boil.
  • Cook and stir until thick.

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