Throw Together Crockpot Pork Roast Food

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

Ingredients

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

CROCK POT SWEET AND SOUR PORK

Crock Pot Sweet and Sour Pork image

A quick and easy meal to throw together in the morning and when you get home it won't taste like you didn't put a lot of time into it.

Provided by Audrey M

Categories Pineapple

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs pork loin, lean, boneless, cut into cubes
1 (8 ounce) can unsweetened pineapple chunks in juice, undrained
1 medium red bell pepper, cut into strips
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice

Steps:

In a 4 quart crock pot, combine the pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce.
Mix well.
Cook on low for 6 to 8 hours.
To thicken juices before serving, mix the water and cornstarch together and blend into crock pot.
Juices should thicken within 5 to 10 minutes.
Serve over rice.

Nutrition Facts : Calories 391.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 68, Sodium 554.5, Carbohydrate 34.6, Fiber 1, Sugar 13.1, Protein 25.4

FIRECRACKER PORK- CROCK POT

Firecracker Pork- Crock Pot image

Make and share this Firecracker Pork- Crock Pot recipe from Food.com.

Provided by chia2160

Categories Mango

Time 10h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon paprika
1 teaspoon thyme
salt and pepper
6 garlic cloves, chopped
1 (5 lb) boneless pork butt, trimmed and cut in half
3/4 cup water
1 (7 ounce) can chipotle chiles
1 onion, chopped
16 flour tortillas
1 (8 ounce) can crushed pineapple
2 1/2 cups mangoes, peeled and diced
1 cup kiwi, peeled and chopped
1/3 cup red onion, chopped
1/2 cup cilantro or 1/2 cup basil, chopped
3 tablespoons fresh lime juice

Steps:

for the salsa:.
combine all ingredients, cover and refrigerate 2-24 hours.
for the pork:.
combine the first 5 ingredients and rub over pork.
place is a 6 quart crock pot.
combine water, chiles and onion in a food processor, pour over pork.
cook on high for 1 hour.
switch to low heat and cook for 9 hours until pork is tender.
remove pork and let it cool for 10 minutes.
shred meat with 2 forks, set aside.
skim fat from cooking liquid.
return pork and cook on high for 15 minutes until warmed through.
serve on tortillas with fruit salsa.

SLOW COOKER GARLIC CUBAN PORK

Slow Cooker Garlic Cuban Pork image

This fork tender crockpot Garlic Cuban Pork is cooked with a combination of lime juice, orange juice, garlic, and spices for an easy, delicious meal.

Provided by Kristen McCaffrey

Categories Dinner

Time 8h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 lbs boneless lean pork shoulder, chopped
4 cloves garlic, minced
2 oranges, juice (1/3 cup)
1 lime, juice (3-4 tbsp)
1.5 tsp oregano
1 tsp cumin
2 tsp kosher salt
1/2 tsp pepper
1 bay leaf

Steps:

Cut the pork into pieces, about 1.5-2 inches each. Add the pork to the slow cooker with the garlic, orange juice, lime juice, oregano, cumin, salt, pepper, and bay leaf.
Cook on low for 8 hours. Shred with two fork
For a traditional Cuban meal, serve with white rice, black beans, fresh cilantro, and fresh limes.

Nutrition Facts : ServingSize 1/2-2/3 cup, Calories 237 cal, Carbohydrate 10 g, Fat 9 g, Protein 29 g, Fiber 2 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 885 mg, Sugar 6 g

MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS

Mexican Pork Roast &/Or Crockpot Carnitas image

I was fed this (or something like it) by a fantastic Mexican lady a few months ago. I tried to piece together the recipe based on what she told me (in Spanish) was in it- but she gave me no amounts and no specific directions. My kind of cooking! All the ingredients can be adjusted, to taste. You can marinate this and cook it as a roast, or you can cook it in the crockpot with the marinade. If you start out as a roast, you can just throw leftovers in the crock for carnitas the next day (or freeze it and Crock it weeks later!).

Provided by Teresa in CO

Categories Pork

Time P1DT3h

Yield 5-10 lbs of meat, 15-20 serving(s)

Number Of Ingredients 13

Ingredients

1 pork shoulder, bone-in roast, 3-10 lbs
2 cups orange juice
1/2 cup milk
1 1/2 cups chicken stock (for basting) or 1 1/2 cups beef stock (for basting)
1 teaspoon adobo seasoning (Goya or something similar)
5 -6 garlic cloves (chopped, minced, or jarred)
1 tablespoon red pepper flakes
3 bay leaves
2 tablespoons cumin
1 teaspoon steak seasoning
1 tablespoon salt
1 tablespoon oregano
2 jalapenos, sliced

Steps:

If preparing as a roast:.
Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
When ready to cook the piggy, preheat oven to 400 degrees.
Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
Bake pork at 400 until the top gets crispy and brown.
Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
Once your roast is at your ideal temp (145*-160*), take from the oven.
If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.