SLOW-COOKER STUFFED PORK ROAST
Delicious pork roast recipe with vegetables - made stress-free for dinner in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 8
Steps:
- To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
- Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
- Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
- Cover and cook on low heat setting 6 to 7 hours or until pork is tender.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg
CROCK POT PORK ROAST
The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!
Provided by Lee Funke
Categories Dinner
Time 8h25m
Yield 8
Number Of Ingredients 19
Steps:
- First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
- Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
- Place the veggie medley on the bottom of your crockpot.
- Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
- Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
- Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
- Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
- Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
- Then, pour that on top of the pork roast.
- Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
- Remove meat and vegetables from the crockpot and discard the herb bundle.
- Using two forks, pull the pork roast apart into chunks and set aside.
- Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
- Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
- Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
- Place pork and vegetables back into the crockpot and mix, coating everything in gravy.
Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37
SLOW-COOKER FRUIT-STUFFED PORK ROAST
Company coming? Try another white meat stuffed with fruit for extra flavor and moistness.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 10
Steps:
- Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
- Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard-coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 4 1/2- to 6-quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and pepper; pour over pork.
- Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°F.
Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 100 mg, Fiber 2 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg
CROCK POT PORK ROAST AND STUFFING
I enjoy the fruitiness of this roast as well as the delicious stuffing...and it's so easy to prepare.
Provided by Geema
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease the inside of a crock pot.
- Mix together the stuffing, broth, apricots and onions in the crock pot.
- Place pork roast on stuffing mixture.
- Mix jam and balsamic vinegar and brush over the pork.
- Cover and cook on low for 7-8 hours, or until meat is tender.
- Slice the meat and serve with the stuffing.
Nutrition Facts : Calories 669.9, Fat 28.6, SaturatedFat 5.5, Cholesterol 217.7, Sodium 266.3, Carbohydrate 26.2, Fiber 1.2, Sugar 18.6, Protein 74
SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING
Take ten minutes in the morning to get this pork loin roast recipe into the slow cooker, and voila! A dinner of apricot-glazed pork and stuffing to boot.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
- Cover; cook on Low heat setting 7 to 8 hours.
- Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.
Nutrition Facts : Calories 470, Carbohydrate 49 g, Cholesterol 95 mg, Fiber 4 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 17 g, TransFat 0 g
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