Best Slow Cooked Pork Roast Recipes

SLOW-COOKED PORK ROAST DINNER

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

TENDER SLOW COOKED PORK ROAST

Steps:

• Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.

SLOW-COOKED PORK ROAST

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

SLOW-COOKED PORK SHOULDER ROAST

Steps:

• Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
• Cover, and cook on low at least 8 hours.
• Season with salt to taste.

SLOW-COOKED HOISIN PORK ROAST WITH GREEN ONIONS

Steps:

• Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
• Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.
• Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.
• Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Steps:

• Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
• Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
• Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
• Set aside to cool before serving.
• Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
• Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
• In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
• Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

SLOW COOKED ORANGE PORK ROAST TACOS

Steps:

• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
• Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

SAUERKRAUT-STUFFED SLOW-COOKED PORK ROAST

Steps:

• Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
• Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.

SLOW COOKED HOISIN PORK ROAST WITH GREEN ONIONS

Steps:

• Preheat oven to 300*F.
• Heat oil in heavy large oven-safe pot over high heat.
• Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes.
• Remove pot from heat.
• Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns.
• Cover pot and place in oven.
• Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
• Remove pot from oven.
• Transfer pork to cutting board and tent with foil.
• Let pork stand 20 minutes.
• Meanwhile, spoon off fat from pan juices.
• Stir whiskey and 3/4 cup water into juices; boil 2 minutes.
• Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices.
• Garnish with sliced green onions.
• Pour pan sauce over pork and serve.

SLOW COOKED PINEAPPLE PORK ROAST RECIPE - (4.3/5)

Steps:

• 1. In large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat, simmer, uncovered for 3 minutes. 2. In a non-stick skillet with oil or cooking spray, brown roast on all sides. 3. Place roast in slow cooker. Pour sauce over the roast and turn to coat. Cover and cook on low for 6-7 hours or until meat is done as desired. Let roast stand for 10 minutes before slicing. (If the whole roast won't fit in slow cooker you can cut it in half and stack in slow cooker)

SLOW COOKED ORANGE PORK ROAST TACOS RECIPE

Steps:

• Directions Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Cabbage Slaw: * 1 head red cabbage, shredded * 4 medium carrots, coarsely grated * 1/4 cup cider vinegar * 1 teaspoon salt * 1/2 teaspoon fresh ground black pepper Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

SLOW COOKED ORANGE PORK ROAST TACOS BY SANDRA LEE RECIPE - (4.5/5)

Steps:

• Cabbage Slaw: Combine all ingredients into a medium bowl and toss. Cover & let sit in fridge for 1-8 hrs. Place onions in bottom of 5 qt slow cooker. Place pork , fat side up, in the slow cooker. In a medium bowl mix the rest of the ingredients & pour over pork. Cover and cook on low for 8 hrs. Remove pork to a serving platter & let rest for 5 mins. or longer. ( I deviate from the recipe here & pour liquid from slow cooker into a medium sauce pan and on high heat, reduce to half.) Now pull meat with 2 forks. Warm your tortillas the way you like, add pork & sauce & add slaw. Enjoy.

SLOW COOKED ORANGE PORK ROAST

Steps:

• Place the onions in the bottom of a 5-quart slow cooker.
• Place the pork shoulder, fat and skin side up. in the slow cooker.
• In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
• Pour mixture over the pork.
• Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes.
• Break up some of the meat with a fork and arrange on platter.
• Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
• To make the Cabbage Slaw: combine shredded cabbage and grated carrots in a large bowl.
• Add vinegar, salt, and pepper and toss to combine.
• Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours.
• Use as topping for pulled pork tacos.