Heritage Pork Roast Crock Pot Food

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 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.

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.

HERITAGE PORK ROAST (CROCK POT)

Steps:

• Pour the apple juice into the crock pot.
• Then layer the sweet potatoes, onions and apples in the crock pot.
• In a nonstick skillet, brown the pork on all sides over medium-high heat.
• Place the pork on top of the potato and apple slices.
• Brush the mustard over the roast and sprinkle the roast with the pepper and sage.
• Cover and cook on LOW until the roast is done and registers 165°F (73.9°C) on a quick reading meat thermometer, 7 to 9 hours.
• Transfer the roast to a platter and keep it warm.
• Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm.
• Combine the water, sugar and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes.
• Serve gravy over the roast and apple-potato mixture.

MEDITERRANEAN PORK ROAST (CROCK POT)

Steps:

• Mix spices, oil, broth in a small bowl.
• Put roast in crock pot.
• Poke it all over with a knife.
• Pour the liquid mixture over the roast.
• Cook on low 6-8 hours.
• Shred roast in the crock pot- it will fall apart easily using just 2 forks.
• Let it soak up the liquid.
• Serve with pita bread, feta cheese, tomatoes.
• Or serve over garlic couscous or mashed potatoes.

ORANGE HERBED PORK ROAST FOR THE CROCK POT!

Steps:

• Trim fat from roast. In small bowl, combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire roast. In large skillet, brown roast on all sides in hot oil. Drain.
• Transfer meat to slow cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours.
• Transfer roast to serving platter, keep warm. For sauce, pour juices into glass measuring cup, skim fat. Add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat.
• Enjoy!

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.

OLD-FASHIONED PORK ROAST

Steps:

• Tie the roast 3-4 times crosswise, and once lengthwise.
• In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
• Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
• Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 3½-4 hours more.
• Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
• Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
• Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
• Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
• Serve with mashed potatoes on the side. Pour sauce over the meat.

SOUTH PACIFIC PORK ROAST (CROCK POT)

Steps:

• Season roast with salt and pepper and rub with minced garlic.
• Pan sear (on top of stove) roast about 3 minutes on each side.
• Place onion in bottom of crock-pot.
• Place roast on top of onion.
• Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
• Mix water and cornstarch and pour onto top of all ingredients.
• Cover and cook on low for 8 hours.
• Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!