Crock Pot Pork Roast Food

CROCK-POT ROAST PORK

Steps:

• Rub pork roast with salt and pepper.
• Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
• Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
• Mix hot water and soy sauce.
• Put one sliced onion in bottom of crockpot.
• Add browned pork roast and remaining onion and other ingredients.
• Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
• To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).

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.

EASY CROCK POT PORK ROAST

Steps:

• combine all ingredients in crock-pot and add roast, turn to coat.
• Cook on low 8 hours or high 4 hours.

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.

CROCK POT ASIAN PORK ROAST

Steps:

• Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves.
• In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
• Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
• Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.

CROCK POT ROAST PORK

Steps:

• Rub pork roast with salt and pepper.
• Cut 10 slits on top of pork roast and insert sliced garlic into slits.
• Broil pork roast for about 5 minutes.
• Slice onion and put in crockpot.
• Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot.
• Cook on high 5-6 hours or low 10-12 hours.

TANGY SLOW COOKER PORK ROAST

Steps:

• Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

SLOW-COOKED PORK ROAST DINNER

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

CROCK POT PORK

Steps:

• Cut slits in pork and place in crock pot.
• In separate bowl, mix chicken gravy packets, marinade mix packet, water and oil.
• Pour over pork.
• Sprinkle Cajun seasoning on pork.
• Cook 8-10 hours.
• If possible, cut pork and stir gravy over pork during cooking.
• Serve gravy over mashed potatoes.
• NOTE: If you can not locate the marinade mix, you can order online at: www.yourfoodstore.com.

CROCK POT PORK ROAST

Steps:

• 1. place your crock pot on high, place roast in the crock pot, add water.
• 2. Then add honey, then add all ingredients on top of the honey so it sticks to the roast,cook on high for 6-7 1/2 hours.
• 3. Check roast and make sure it has reached a internal cooked temperature of 145* measured with a food thermometer, followed by a three-minute rest time.
• 4. Pork Gravy: (optional) 1/2 to 1 c of pork broth from the bottom of the crock pot. 3 Tbls of corn starch 3/4 c water salt and pepper to taste Place pork broth in a medium size skillet, bring to a boil, add corn starch and whisk till smooth, add water alittle at a time, until you reach the thickness of gravy you desire. add salt and pepper to taste, simmer and stir for 3-4 min, until thick, place over meat and add mashed potatoes to your dinner, and Enjoy!!!