OLD FASHIONED PORK ROAST SLOW COOKER RECIPES
SLOW-COOKED PORK ROAST DINNER RECIPE: HOW TO MAKE IT
This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
OLD-FASHIONED PORK ROAST RECIPE - FOOD.COM
From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper." Boston butt is preferred for this long, slow cooking because of the fat content.
Total Time 2
Prep Time 12 hours
Cook Time 8 hours
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 624.2, FatContent 46, SaturatedFatContent 15.9, CholesterolContent 161.2, SodiumContent 600.4, CarbohydrateContent 12.1, FiberContent 1.2, SugarContent 7, ProteinContent 38.6
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