PORK ROAST RUB CROCK POT RECIPES

Steps:

• In a bowl, combine all the ingredients for the dry rub. Set aside.
• In another bowl, combine the red wine, balsamic vinegar, and chicken broth. Set aside.
• Rub the pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in the rub.
• In a deep skillet, heat the oil over medium/high heat. Add the pork and sear for 2 minutes on each side. Set aside.
• Place the potatoes, carrots, onions, and garlic on the bottom of the crockpot, followed by the pork on top. Lastly, pour the red wine mixture around the crockpot.
• Cover the crockpot and turn to High. Let cook for around 6 to 8 hours, flipping the pork roast halfway through the cooking time.
• Remove the meat and vegetables from the crockpot and wrap them in foil to keep warm.
• Ladle roughly ¼ cup of reserved broth into a bowl with cornstarch. Mix until dissolved.
• Transfer the cooking juices into a saucepot, then whisk in the cornstarch slurry once it simmers. Simmer for roughly 5 minutes, until the sauce thickens. Season to taste with salt and pepper. Adjust accordingly.
• Remove and discard the foil from the pork and vegetables, then portion according to your preference. Preferably, ½ pound of cooked vegetables and ⅓ pound of portioned pork per serving. Ladle enough sauce, roughly ½ cup over the pork to coat.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.