SLOW COOKER BALSAMIC PORK ROAST WITH SCALLOPED POTATOES AND EASY STEAMED BROCCOLI

Slow Cooker Balsamic Pork Roast With Scalloped Potatoes and Easy Steamed Broccoli image

While the pork braises away in the slow cooker, use the oven to make creamy scalloped potatoes and the microwave to make lightening-fast steamed broccoli.

Provided by Cassy Joy Garcia

Time 4h30m

Yield Serves 4 with leftovers

Number Of Ingredients 17

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Ingredients

1 tablespoon fine sea salt
½ teaspoon ground black pepper
1 (3- to 4-pound) pork loin roast
¼ cup balsamic vinegar
1 pound Yukon Gold potatoes, thinly sliced
2 tablespoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground black pepper
½ cup heavy cream
1 cup shredded mozzarella cheese
16 ounces broccoli florets (from about 3 small heads)
1 tablespoon salted butter
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Steps:

Cook the pork: Rub the salt and pepper over the pork. Place the pork in a slow cooker and pour the vinegar over the top. Cover and cook on high for 4 hours.
About an hour before the pork is done, make the scalloped potatoes: Preheat the oven to 375°F.
In a 2-quart square baking dish, toss the potatoes with the melted butter, garlic powder, salt, thyme, sage, and pepper. Arrange the potato slices in even layers in the baking dish, overlapping the potatoes in each layer slightly, then pour the cream over the top. Cover with a lid or aluminum foil and bake for 30 minutes. Uncover the baking dish, top the potatoes evenly with the cheese, and bake, uncovered, for 15 minutes more, or until the cheese is bubbling.
Just before serving, steam the broccoli: Place the broccoli in a large glass bowl and add about ¼ cup water. Cover with a microwave-safe lid or plastic wrap and microwave on high for 5 minutes, or until the broccoli is tender. (Alternatively, place the broccoli in a medium pot and add ¼ cup water. Bring the water to a simmer over medium heat, then cover and cook the broccoli for 10 minutes, or until tender.) Drain the broccoli and transfer to a serving dish. Add the butter, salt, and pepper and gently toss to combine. Cover and keep hot until serving time.
When the pork is done cooking, baste it with the vinegar mixture in the slow cooker. Transfer the pork to a cutting board and cut it in half. Slice one portion and set it aside. Shred the remaining pork either with two forks or using a stand mixer, then transfer it to an airtight container (you should have about 3 cups), and refrigerate for another use.
Serve the sliced pork with the scalloped potatoes and broccoli alongside.