Make a Pork Roast in a Crock Pot

A slow cooker is a popular piece of cooking equipment because it can result in a delicious meal with less effort and mess than traditional cooking methods. The term Crock Pot is Rival's brand name for their slow cooker, which has now become synonymous with the actual item-like Kleenex or Band-Aid. There are thousands of pork roast recipes to make in a slow cooker, but getting a great result takes more than simply dumping ingredients in the cooker and turning it on.

Steps

  1. Choose the correct cut of meat.
    • The best cut to use in a slow cooker is a pork picnic shoulder roast. This cut, also known as a pork arm shoulder, is often used to make pulled pork. The fat and marbling this cut brings helps it to stay moist and tender after cooking for a long time in the slow cooker.
    • This recipe calls for 2 boneless pork picnic shoulder roasts, 4,5 lbs.(1.1-to-1.4 kg) each, trimmed and tied.
  2. Prepare the ingredients.
    • Mince 2 onions, 6 cloves of garlic and 1 tbsp. of fresh thyme.
    • Peel 1 lb. (.5 kg) each of carrots and parsnips and cut them into 1-inch (2.5 cm) pieces.
  3. Cook the aromatics.
    • Heat 2 tbsp. of vegetable oil in a 12-inch (30.5 cm) skillet over medium-high heat until it begins to shimmer.
    • Add onions, garlic, 1 tbsp. of tomato paste and thyme. Cook this until the onions are soft and slightly brown--about 8-to-10 minutes.
  4. Create the roux for the sauce.
    • Stir 1/4 cup of all-purpose flour into the onion mixture and cook, stirring with a wooden spoon for 1 minute.
    • Slowly whisk in 1/2 cup dry white wine. With a whisk or a wooden spoon, scrape up any brown bits that have stuck to the bottom of the skillet. Whisk to remove any lumps. Pour this mixture into the slow cooker.
  5. Add the rest of the ingredients to the slow cooker.
    • Add 28 oz. of diced tomatoes and the carrot and parsnip chunks to the slow cooker.
    • Season the roasts well with salt and pepper and place them in the slow cooker, pushing them down so they are surrounded by the other ingredients.
  6. Cook the roast.
    • Cover the slow cooker and cook until the pork is tender: 9-to-11 hours on low or 5-to-7 hours on high.
  7. Remove the roasts and finish the sauce.
    • When they are cooked, place the roasts on a cutting board to rest for 20 minutes. Loosely cover them with aluminum foil to keep them from cooling too much.
    • Let the liquid in the cooker settle for about 5 minutes and then remove any fat that has risen to the top with a large spoon.
    • Stir in 2 tsp. of white wine vinegar and season sauce to taste with salt and vinegar.
  8. Finish the dish.
    • Remove the twine from the roasts and slice the pork into 1/4 inch (1.25 cm) slices and place on a serving platter. Spoon about 1 cup of sauce over the meat and serve the rest of the sauce at the table.



Tips

  • A Boston butt can be substituted for the picnic shoulder roast if necessary.
  • You can substitute 1 tsp. dried thyme if fresh is not available.
  • If you are not sure how to trim and cut the roast (or simply to save time at home), ask your butcher to do it for you.

Things You'll Need

  • Slow cooker
  • 2 boneless pork picnic shoulder roasts, 2.5-to-3 lbs. (1.1-to-1.4 kg) each, trimmed and tied.
  • 2 onions
  • 6 garlic cloves
  • 1 tbsp. fresh thyme
  • Chef's knife
  • 1 lb. (.5 kg) carrots
  • 1 lb. (.5 kg) parsnips
  • Vegetable peeler
  • 12 inch (30.5 cm) skillet
  • 2 tbsp. vegetable oil
  • 1 tbsp. tomato paste
  • 1/4 cup all-purpose flour
  • Wooden spoon
  • Whisk
  • 1/2 cup dry white wine
  • 28 oz. can diced tomatoes
  • Salt
  • Pepper
  • Cutting board
  • Aluminum foil
  • Large spoon
  • 2 tsp. white wine vinegar
  • Serving platter

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Sources and Citations

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