Slow Cooker Herb Pork Roast Food

PORK ROAST WITH HERB RUB

Steps:

• Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
• Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey.
• Cook on High until tender, 3 to 4 hours.

OH-SO-FLAVORFUL PORK ROAST

Steps:

• Place onions on the bottom of the slow cooker.
• Place the roast on top.
• Mix together remaining ingredients and pour over top.
• Cover and cook on low for 4-6 hours

SLOW COOKER HERB PORK ROAST

Steps:

• Cut 24 small pockets into roast and insert garlic pieces.
• In a small bowl combine salt, thyme, sage, cloves and lemon rind.
• Rub mixture into roast.
• Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
• Cook on LOW for 9- 10 hours.
• Use the optional water and cornstarch to make a gravy with the juices.

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 ROAST

Steps:

• Place pork roast in bottom of crock (it helps to have an oval shaped slow cooker).
• Sprinkle soup mix over roast.
• Dump soup over top of roast.
• Pour lemon-lime soda over all.
• DO NOT MIX.
• Cover and cook on low 6-8 hours.
• Remove pork roast to a platter and cover with foil.
• Whisk together cornstarch and cold water.
• Stir into cooking juices.
• Cover and turn slow cooker to high.
• Cook 20-30 minutes.

SLOW COOKER HERBED BALSAMIC PORK ROAST

Steps:

• Place pork roast in the slow cooker.
• Mix all of the ingredients in a bowl and pour over the roast.
• Cook on low for 6-8 hours, or high for 4-6, depending on the size of your roast.
• Remove the cooked roast from the slow cooker.
• Cover and keep warm.
• Pour the remaining sauce from slow cooker into a saucepan and bring to a boil.
• Let it reduce by about half. It should look thicker.
• Slice up the roast and pour the sauce over top.
• Serve immediately.

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.

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 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.