Tuesday, June 23, 2015

Slow-Cooked Pork Roast

I'm going to start this blog with one of my favorite, easiest recipes, Slow-Cooked Pork RoastI've found that this recipe makes the most delicious, juicy pork roast that goes great with mashed potatoes, or even just some grilled veggies.  I generally buy a huge pork roast (shoulder or butt) at Costco, cut it into 2 to 4 person portions, and stick them in the freezer.  I've read that you should not put frozen items in the slowcooker, so if you're worried about it, you can thaw it in the fridge for a day or so before you're ready to cook.  I, personally, take it directly from the freezer to the slowcooker, let it cook all day, and I've never had a problem.  I usually make this roast several times in the winter, and even in the summer, as the slowcooker doesn't really heat up the house that much.

You may notice that I rarely put exact measurements in my recipes.  That's because I think that taste is a purely individual thing and I probably never make the same recipe exactly the same way twice.  I will, however, give some general guidelines about how much of an ingredient I would normally use. 


1 Bone-in or boneless Shoulder or Butt Pork Roast (as big or small as you wish)
Red or Yellow Onion (Optional)
Garlic Powder
Onion Powder
Rubbed or Ground Sage (can substitute Thyme or other Italian Seasoning)
1 can Low Sodium Chicken Broth

Spray the inside of the slowcooker with non-stick cooking spray (you'll thank me when it comes time to clean up :) ). Put a layer of sliced onions on the bottom of the slowcooker and lay the (frozen or thawed) pork roast on top, fat side up. Sprinkle liberally with salt and pepper, and generous amounts of the Garlic and Onion Powders and the Sage.  Pour the can of chicken broth in the bottom of the slow cooker and let it cook for 8 hours or so, basting occasionally.  If you like, you can add some carrots, potatoes, or whatever you like in the last hour or so to make a one-dish meal.

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