All Purpose Slow Cooker Pork Recipes

Steps:

• Rub seasoning salt over the pork roast.
• Brown on all sides. (optional, but this helps form a nice crust and develops flavor).
• Set in a slow cooker and cook on high for 5 hours or low for 8 hours.
• Once the roast is done, use two forks to shred.
• At this point you can use the meat for pork tacos, enchiladas, or add your favorite barbecue sauce for pulled pork sandwiches.
• SEASONING SALT: Mix 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tbsp garlic powder in a jar.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
• Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
• If you don't have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

Steps:

• Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.

Steps:

• Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.