Homestyle Pork Roast
Equipment
- Slow cooker, stick blender
Ingredients
- 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
From the kitchen of palatablepastime.com
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