Slow Cooker Country Style Pork Roast Recipes

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs.
• Cover; cook on Low heat setting 9 to 10 hours.

Steps:

• Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

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.

Steps:

• Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
• Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
• Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
• Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
• Cook's Country Notes: TWO ROASTS ARE BETTER THAN ONE.
• Use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker-and to find in the supermarket. Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts and then tie each one with cooking twine. If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
• Remove the netting from the pork roasts. Open each roast and trim any excess fat.
• Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.

Steps:

• Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
• Season the pork roast with salt and pepper. Lay atop the potatoes.
• Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
• Cook in slow cooker on Low 8-10 hours.

Steps:

• Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Steps:

• Spray the inside of your slow cooker with non-stick cooking spray.
• Place carrots in the bottom of the slow cooker.
• Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
• Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
• Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
• Remove roast from slow cooker and using a slotted spoon, remove the carrots.
• Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
• Serve with mashed potatoes and pour gravy on top.

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
• Add the roast to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions, carrots, and 1/4 teaspoon salt.
• Cook until the vegetables are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
• Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
• Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
• Transfer the roast to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
• Stir in the parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2-inch thick.
• Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
• Serve, passing the remaining sauce separately.