Slow Cooked Pork Roast Dinner Recipes

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:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Place pork in 3 1/2- to 4-quart slow cooker; top with carrots. Mix tomatoes and gravy mix (dry); pour over pork and carrots.
• Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
• Remove pork and carrots to serving platter, using slotted spoon; cover with aluminum foil. Mix flour and water. Gradually stir flour mixture, mushrooms and green beans into liquid in cooker. Cover and cook on high heat setting 15 to 30 minutes or until slightly thickened. Serve sauce with pork and carrots.

Steps:

• Sprinkle pork roast with 1/2 teaspoon of the salt and the pepper; place in 4- to 5-quart slow cooker. Place sweet potatoes around and on top of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon salt. Pour apple juice over onion.
• Cover; cook on Low setting 6 to 8 hours.
• With slotted spoon, remove vegetables from slow cooker; place on serving platter. Remove roast from slow cooker; place on cutting board. Cut roast into slices; place on platter. If desired, drizzle some of cooking liquid from slow cooker over vegetables and roast.

Steps:

• Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
• Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
• Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
• While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

Steps:

• Preheat the oven to 450 degrees.
• In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
• Rub seasoning mixture on all sides of the pork roast.
• Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
• Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
• Remove roast from oven and lower heat to 240 degrees.
• Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
• Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
• The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 - 5 hours5 lb roast: 4 - 5.5 hours6 lb roast: 4.5 - 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
• Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
• Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
• We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.