Recipe: Slow Cooker Pork Pot Roast

Ingredients

2 tablespoons ghee
8 pieces leeks, whites only, thinly sliced (or 2 medium onions, chopped medium)
1 small cabbage, cut into eighths (optional)
6 cloves garlic, minced
1 tablespoon tomato paste
3 sprigs fresh thyme (or a few good shakes of Sunny Paris seasoning)
¼ cup dry vermouth
¼ cup organic chicken stock
1 28-ounce can fire-roasted diced tomatoes, drained
1½ pounds carrots, peeled and cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
2 pieces boneless pork picnic shoulder roasts, trimmed and tied (or 1 (4-pound) picnic roast)
Kosher salt
Pepper
2 teaspoons Banyuls vinegar
1 tablespoon Red Boat fish sauce

Melt ghee in a large skillet over medium-high heat.
Add leeks, garlic, tomato paste, and thyme to the skillet and cook until softened and lightly browned.
Deglaze the pan with chicken stock and vermouth.
Transfer the leek mixture along with tomatoes, carrots, and celery to the slow cooker.
If using, add cabbage around the roast.
Season the pork roasts with salt and pepper, and tie them with twine.
Nestle the roasts into the slow cooker.
Cover and cook on low for 9-11 hours.
After cooking, remove the roasts and let them rest.
Degrease the braising liquid, add vinegar and fish sauce, and season to taste.
Shred the meat and serve over the veggies with the braising liquid.

Servings

Calories

477

Total fat

12g

Total carbohydrates

34g

Total protein

56g

Sodium

Cholesterol