PORK ROAST IN THE CROCK POT RECIPES
CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE
I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
Provided by Gina
Categories Dinner
Total Time 365 minutes
Prep Time 5 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
- Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
- Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
- Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
- Break apart lightly with two forks and put back into the slow cooker.
- Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g
EASY CROCK POT BACON-WRAPPED PORK LOIN ROAST | JUST A ...
I love to buy those long, pork loin roasts from Sams Club when they go on sale. I usually cut them up into three-one and a half to two pound roasts, so I get at least three meals out of it. This is a very easy and flavorful way to make these wonderful pork loin roasts. I don't use a lot of herbs and spices, because my husband doesn't tolerate them well, but this is very, very delcious and it doesn't need a lot of extra spices. Just thicken the broth with a little cornstarch to make gravy and you have a great meal, all done in the crock pot. Hope y'all enjoy!
Provided by Elaine Bovender @Elaine55
Categories Other Main Dishes
Prep Time 10 minutes
Cook Time 6 hours
Yield 3
Number Of Ingredients 3
Steps:
- Wash pork roast and pat dry. Add salt and pepper to taste. Wrap pork roast in uncooked bacon slices, securing underneath the roast. Cook in crockpot on low heat for about 5 to 6 hours or until bacon is cooked and roast is tender. Transfer to serving platter.
- Pour broth into a sauce pan and bring to a boil. Thicken using about 2 teaspoons of cornstarch mixed with enough milk to make a pourable paste. Add cornstarch mixture to broth a little at a time, whisking constantly. If mixture seems too thin, you may add a little more cornstarch. If too thick, pour in a little milk or water. Continue cooking and whisking until consistency is correct. You may also add salt and pepper to taste.
- Slice roast and serve with gravy.
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- In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side. Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin. Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with pepper. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes. During the last hour of cooking, brush pork with glaze every 20 minutes. Slice and serve with roasted vegetables.
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