Easy Crock Pot Pork Roast
Ingredients
The Pork
-
2 ½ – 3
lbs
boneless pork shoulder or Boston butt
The Rub
-
2
teaspoons
garlic powder
-
1 ½
teaspoons
onion powder
-
1 ½
teaspoons
dried rosemary, crushed
-
1
teaspoon
paprika
-
½
teaspoon
dried thyme
-
2
teaspoons
fine salt
-
½
teaspoon
black pepper
The Cooking Ingredients
-
1
tablespoon
avocado oil
-
1
large
onion, chopped (2-2 ½ cups)
-
½
cup
low-sodium chicken broth
-
½
cup
white wine
-
6
cloves
garlic, minced (2 ½ tablespoons)
-
2
tablespoons
Dijon mustard
-
16
oz
baby or petite yellow potatoes, bite-size
-
12
oz
carrots, peeled and cut into chunks
-
1 ½
tablespoons
cornstarch
Optional Ingredients
-
1
bundle
fresh thyme and fresh rosemary
Instructions
- Pat the pork shoulder dry with a paper towel and set aside.
- Prepare the rub by mixing garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper in a small bowl, then rub it all over the pork.
- Heat oil in a skillet over medium-high heat and sear the pork for about 2 minutes on each side.
- Place chopped onion in the bottom of the slow cooker and add the seared pork on top.
- Deglaze the skillet with broth, wine, and minced garlic, scraping the bottom, and bring to a boil.
- Simmer the liquid for 2 minutes, stir in the mustard, and pour over the pork in the slow cooker.
- Add potatoes and carrots on top, season with salt and pepper, and add fresh herbs if using.
- Cover and cook on low for 6-8 hours until the pork is tender and falls apart easily.
- For gravy, transfer some liquid to a saucepan, mix cornstarch with water to create a slurry, and add to the liquid, cooking until thickened.
Nutrition Facts (estimated)
Servings
6-7 servings
Calories
350
Total fat
12g
Total carbohydrates
23g
Total protein
35g
Sodium
943mg
Cholesterol
123mg
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