CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE)

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CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE) image

A good way to cook an inexpensive cut of pork to a scrumptious conclusion. Enjoy.

Provided by sallye bates

Categories     Roasts

Time 8h10m

Number Of Ingredients 11

2-1/2 to 3 lb pork butt roast
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 sprig(s) fresh cilantro
1/4 c dijon or spicy brown mustard
2 Tbsp olive oil
1 tsp garlic powder
2 tsp coarse sea or kosher salt
1 tsp ground black pepper
1/8 c honey
1 c coarse bread crumbs (panko or other)

Steps:

  • 1. Turn crockpot on and place rack inside. If you don't have a rack, roll up two sheets of heavy duty foil to make "runners" to hold the meat up off bottom of crockpot Rub pork roast with olive oil and set aside
  • 2. Remove stems from rosemary, thyme and cilantro and place leaves in food processor Pulse until finely chopped
  • 3. Place mustard, honey, salt, pepper, garlic powder and chopped herbs in mixing bowl Whisk until well blended
  • 4. Using brush or your hands, completely cover pork roast with mustard mixture, rubbing it in well. Roll roast in crumbs until completely covered Let set for about 5 minutes to be sure crumbs adhere to roast (add more if necessary)
  • 5. Place in crockpot, turn setting to low and cook for 6-8 hours until roast is fall apart tender. Be prepared for tempting heavenly smells while it's cooking.

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