Crockpot Pork Roast
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Prep Time
40 mins
-
Cook Time
2 hrs
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Total Time
3 hrs
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Servings
6 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Crockpot Pork Roast
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Juicy crockpot pork roast with potatoes, carrots, and apples is a comforting, healthy slow cooker pork recipe the whole family will love!
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Ingredients
FOR THE PORK AND VEGETABLES:
- 1 small red onion thinly sliced
- 4 medium carrots scrubbed and cut into 1/4-inch coins, coins halved if large
- 1 medium Yukon Gold potato scrubbed and 1/2-inch diced
- 1 medium granny smith apple scrubbed and 1-inch diced
- 1 center cut pork loin roast 2 to 3 pounds
- ½ tablespoon cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
FOR THE SAUCE:
- ½ cup reduced sodium chicken broth
- ¼ cup balsamic vinegar
- ¼ cup pure maple syrup
- 2 tablespoons low sodium soy sauce
- 3 cloves garlic minced (about 1 tablespoon)
- ⅛ teaspoon ground cinnamon
Instructions
- In a medium bowl or large measuring cup with a spout, whisk together the sauce ingredients: broth, vinegar, maple syrup, soy sauce, garlic, and cinnamon. Keep near the stove.
- In the bottom of a 6-quart or larger slow cooker, scatter the onion. Top with the carrots, potato, and apple.
- In a small bowl, combine the cornstarch, salt, thyme, and black pepper. Rub all over the outsides of the pork, pressing as much to adhere as you can.
- In a large cast iron or similar sturdy-bottomed skillet, heat the oil over medium high. Once the oil is hot and shimmering (make sure it’s hot!), add the pork. Sear on all sides until golden, about 2 minutes per side. Place on top of the vegetables in the crockpot, nestling it down inside them slightly.
- Return the skillet to medium heat. Pour in the sauce mixture (be careful, it will splatter). With a wooden spoon or rubber spatula, scrape up any browned bits of pork stuck to the pan (this is FLAVOR). Let simmer, stirring constantly, for 1 minute. Pour over the pork.
- Cover and cook the pork on LOW for 2 to 3 hours, until it reaches an internal temperature of 135° to 140°F on an instant read thermometer (pork is considered done at 145°F. The carryover cooking during resting will bring it to temperature). Remove to a large serving plate. Cover and let rest.
- While the pork rests, stir together the vegetables, apples, and sauce in the crockpot. Cover and turn the heat to HIGH. Let continue cooking until the vegetables are tender, about 20 minutes more.
- Cut the pork crosswise into slices of desired thickness. Serve with the vegetable mixture with the cooking liquid spooned over the top.
Notes
- TO STORE: Refrigerate pork roast and vegetables in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze pork roast and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
359kcal
(18%)
Carbohydrates
28g
(9%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
95mg
(32%)
Potassium
950mg
(27%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
6820IU
(136%)
Vitamin C
11mg
(12%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 359kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Potassium | 950mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 6820IU | 136% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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