Slow Cooker Pork Roast With Honey Butter Sauce Recipes

Steps:

• Prepare slow cooker crock with cooking spray. Lay pork roast into crock.
• Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.
• Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
• Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
• Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
• Slice pork roast and serve with the gravy.

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, mix remaining ingredients except carrots; pour over pork.
• Cover; cook on Low heat setting 6 to 7 hours.
• Place carrots around pork. Increase heat setting to High. Cover; cook about 30 minutes longer or until carrots are crisp-tender.
• Remove pork from slow cooker to cutting board; cut into slices. Place pork on serving platter; top with sauce and carrots.

Steps:

• Trim pork roast of excess fat and pat dry with paper towels.
• Make a spice rub by mixing smoked paprika, thyme, garlic powder, onion powder, 2 teaspoons salt, and 1/2 teaspoons black pepper in a small bowl.
• Rub the pork roast with 1/2 tablespoon of extra virgin olive oil.
• Sprinkle the spice rub over the pork roast, patting to adhere the spice rub all over.
• Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
• Add the pork roast to the skillet and sear on all sides until golden brown, taking care not to burn the spices.
• Place the pork roast in the slow cooker.
• Wipe out the skillet with a paper towel.
• Add the butter to the skillet and melt over medium heat.
• Add the minced garlic to the skillet and cook for about 1 minute.
• To the skillet, add the honey, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper, mixing well.
• Simmer the honey butter sauce for about 30 seconds.
• Pour the honey butter sauce over the pork roast in the crock pot, saving the skillet for later use.
• Cover the crock pot and cook on low for 4 to 5 hours.
• When done, remove the pork roast to a serving platter and cover with foil to rest.
• Pour the juices from the crock pot back into the large skillet, heating over medium high heat.
• Mix the cornstarch and water to make a slurry, and add it slowly to the juices in the skillet.
• Simmer for about 5 minutes or until the sauce reduces to a syrupy consistency.
• Slice the pork roast and serve with the honey butter sauce.

Steps:

• Spray slow cooker with non-stick cooking spray, and place roast in slow cooker.
• In a small bowl, combine the Parmesan cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
• Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; cover with foil to keep warm.
• Skim fat from cooking juices and transfer to a small saucepan.
• Bring liquid to a boil. Combine cornstarch and water until smooth and gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast and serve with gravy

Steps:

• DIRECTIONS.
• Place the pork loin roast in the inner pot of a slow cooker.
• In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
• Pour the sauce over the pork loin roast into the slow cooker.
• Cover and cook on low for 6 to 8 hours.
• Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
• Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.
• Pour the reduced, thickened sauce over the shredded meat and serve.

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!