Slow Cooker Roast Pork

Name: Slow Cooker Roast Pork
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 serving
Ingredients: 1 tsp brown sugar; 2 tsp caraway seeds; 1 tsp salt; 1 tsp paprika; 1 tsp garlic powder; 1 tsp mixed herbs; 1.8 kg (4 pounds) pork loin; 2-3 tbsp vegetable oil; 4 celery stalks; 4 carrots; 2 apples; 2 parsnips; 2 onions; 2 bay leaves; 80 ml (⅓ cup) sherry, cider or apple juice; 480 ml (2 cups) stock; 2 tbsp butter; 2 tbsp flour; 80 ml (⅓ cup) red wine or brandy; All the liquid from slow cooker; 2 tbsp Worcestershire sauce; 1 tsp Dijon mustard

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Additional Time
15 mins
Total Time
8 hrs 30 mins
Servings
8
Calories
415 kcal
Course
Main Course
Cuisine
American

Slow Cooker Roast Pork

Shawn Wheeler

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Slow Cooker Roast Pork is super-easy to make and the pork turns out tender, moist and delicious! This pork loin recipe is sure to become a family favorite.

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Ingredients

Servings

Pork Rub

1 tsp brown sugar
2 tsp caraway seeds
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp mixed herbs (I used Herbes de Provence)

For the Slow Cooker Pork

1.8 kg (4 pounds) pork loin
2-3 tbsp vegetable oil to sear the pork
4 celery stalks , cut into thirds
4 carrots , peeled
2 apples , cored and quartered
2 parsnips , halved (optional)
2 onions , halved, skin on
2 bay leaves
80 ml (⅓ cup) sherry, cider or apple juice
480 ml (2 cups) stock made with 1 beef and 1 chicken stock cube

For the Gravy

2 tbsp butter
2 tbsp flour
80 ml (⅓ cup) red wine or brandy
All the liquid from slow cooker , strained
2 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)

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Instructions

Combine the rub ingredients and press them into the pork loin, on both sides.
Heat the oil in a large skillet and the pork over high heat, for 2-3 minutes per side or until it has a nice colour.
Add the vegetables and apple to the slow cooker. Top with the sherry, stock and add the pork. Cover and cook on LOW setting for 6-8 hours or until the pork registers 65C (over 145F). The cooking time will depend somewhat on the size of the pork loin (as you can see mine was large) so using a digital thermometer is recommended.
Transfer the pork onto a platter and cover loosely with foil. Rest the joint while you prepare the gravy.
Make the gravy. Strain the liquid from the slow cooker and discard the vegetables apart from the carrots.
Melt the butter in a saucepan and stir in the flour to make a roux. Cook, stirring, for a couple of minutes and gradually add the wine.
Stir in the reserved cooking juices, slowly, and simmer the gravy until it starts to reduce.
Add the Worcestershire sauce and stir in the mustard. Have a taste – you might need to add salt and pepper.
Slice the pork and serve with the carrots, mash or roast potatoes and the gravy. So delicious!!

Nutrition Information

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Calories 415kcal (21%) Carbohydrates 22g (7%) Protein 52g (104%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 149mg (50%) Sodium 477mg (20%) Potassium 1253mg (36%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 5426IU (109%) Vitamin C 13mg (14%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 415 kcal

% Daily Value*

Calories	415kcal	21%
Carbohydrates	22g	7%
Protein	52g	104%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	149mg	50%
Sodium	477mg	20%
Potassium	1253mg	27%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	5426IU	109%
Vitamin C	13mg	14%
Calcium	59mg	6%
Iron	2mg	11%