Homestyle pork roast (slow-cooker) for a perfect Sunday dinner cooks up like a dream, paired perfectly with mashed and your favorite vegetables.

Homestyle Pork  Roast (Slow-Cooker)

By Sue Lau | Palatable Pastime

The raffle in this post is sponsored by #NationalSlowCookerMonth and by associated product sponsors (Banza, Camellia, Rhodes Bake &  Serve). All recipe content and opinions are my own.

Homestyle pork roast (slow-cooker) is my recipe of the day with #NationalSlowCooker Month. Each day this week there  will be  postings from associated bloggers, including myself. Most of these recipes will demonstrate the use of sponsor  product, which we received, free of charge.

Today, my post is independent of the sponsors, mostly because I am also sharing a recipe in my new  group #MulticookerMonday which  will be posting various types of recipes using both the slow cooker, the instant pot and a few other types, including sous vide cooking and air fryer. You will be seeing that once a month,  on the third Monday.  Interested food bloggers  can DM me about it.

I generally keep sponsor posts a little more involved.  So kept  this one free of that since I am also busy elsewhere. Not that the pork roast is second  rate. Pork and I go back a long way. Pork is in fact, my favorite meat.

The other post today in my group  is  Instant Pot Spaghetti. For this event,  later in the week I will be  posting Appalachian  Soup Beans using product  from Camellia, fiesta Chicken Sandwiches using product from Rhodes, and Chicken and Rice Soup using product from Banza.

Check my event schedule on the right sidebar to see when I will be in.

#NationalSlowCooker Month

Monday’s Slow Cooker Recipes

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast by Palatable Pastime (You are Here!)
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Coconut Curry Lentil Soup by Frugal & Fit
• Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Curried Lentil & Sausage Soup by The Spiffy Cookie
• Dinner Rolls by A Day in the Life on the Farm
• Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Red Beans and Rice by Karen’s Kitchen Stories
• Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

Homestyle Pork  Roast (Slow-Cooker)

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Giveaway Time!

There is a giveaway associated with this event, so jump right on  in and give it  a shot.
a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m.
The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents.
This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

Homestyle Pork Roast  (Slow-Cooker)

The roast  is pretty much self-explanatory. It is a typical  sliced, non-pulled, non-shredded  pork roast,  typical of the type used for old-fashioned Sunday dinners.

However,  different from the  usual oven roasted pork loin,  this roast uses a boneless Boston butt, which  is better suited for the type of braise done  in the slow cooker. Pork  loin  takes far less time to cook and can easily become dry with this method of cooking.

I do make my roast one day ahead to reheat the next day. The roast slices like a dream after chilling with  less risk of crumbling. Also, if you chill the braising liquid, the fat will rise and congeal to be easily lifted out. Then  you can thicken it for a healthier gravy.

Homestyle Pork Roast

Sue Lau

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Prep Time 15 mins

4-5 hours on high, 8-10 hours on low 4 hrs

Course Main Dish

Cuisine American

Servings 6

Equipment

• Slow cooker, stick blender

Ingredients

  

1x2x3x

• 4-5 pound boneless Boston butt pork roast
• salt and black pepper
• 2 tablespoons olive oil
• 2 large onions
• 1 tablespoon garlic minced
• 2 cups pork broth
• 1/4 cup balsamic vinegar
• 1/4 cup red Burgundy wine
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon hot sauce
• 1 teaspoon fennel seed
• 1 teaspoon dried marjoram
• 2 sprigs fresh rosemary stripped from the woody stems and minced
• 1 bay leaf
• cornstarch slurry for gravy

Instructions

 

• My meat came with an elastic binding on the meat. If yours does not, bind it with cooking twine and keep it bound during cooking to hold its shape. You can also buy those, and fit it over the roast like a sock.
• Season the pork with salt and pepper, then sear in the olive oil to brown on all sides.
• Place the seared pork in the crockpot with the onion and garlic.
• Whisk the other ingredients except the slurry and pour over the roast.
• Cover and cook on high for 4-5 hours or 8-10 on low.
• Allow meat to rest before removing binding. I actually do mine ahead and chill the meat and liquid overnight to serve the next day. The meat slices far better after being chilled and for the cooking liquid, you can then scoop the fat right out for a healthier gravy.
• Rest meat 15 -20 minutes minimum.
• Slice meat thinly after removing the binding.
• Skim fat from the cooking liquid; puree with a stick blender.
• Add liquid to a saucepan and thicken as desired with a cornstarch slurry (2 tbsp starch to 1/4 cup cold water, whisked).

Notes

Allow meat to rest before removing binding. I actually do mine ahead and chill the meat and liquid overnight to serve the next day. The meat slices far better after being chilled and for the cooking liquid, you can then scoop the fat right out for a healthier gravy.
From the kitchen of palatablepastime.com

Keyword boneless butt, crockpot, pork roast, slow cooker

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