Easy Slow Cooker Pork Roast Recipe – Easiest Recipe Ever :- The pork sirloin roast that is prepared in the slow cooker is a dish that is really well-liked in our home, and it is incredibly simple to prepare.
Easy Slow Cooker Pork Roast Recipe – Easiest Recipe Ever
When this cut of beef was on sale, I decided to give it a try. I adopted some of the recommendations that were printed on the back of the label and made a few adjustments, such as preparing gravy.
INGREDIENTS
- 1.75 – 2.5 kg / 3.5 – 5lb pork loin OR shoulder/ boston butt ,or scotch fillet, skinless (Note 1)
- 1.5 tbsp olive oil , separated
SPICE RUB
- 2 tsp EACH paprika, thyme
- 1 tsp EACH garlic powder, onion powder
- 1/2 tsp cayenne pepper , optional
- 1/2 tsp pepper
- 2 tsp salt
HONEY BUTTER SAUCE
- 3/4 cup honey
- 125g / 1/2 cup butter , unsalted
- 5 cloves garlic , minced
- 1/4 cup cider vinegar
- 1/2 tsp salt and pepper , each
THICKENER
- 3 tsp cornflour/cornstarch mixed with splash of water
Instructions
1 teaspoon of oil, approximately. Apply the rub to the pork after it has been mixed together. In order to adhere all over, pat.
In a large skillet, heat one tablespoon of oil over medium heat. Brown the meat. Sear the pork all over until it reaches a deep golden brown color, taking care not to let the seasonings burn. Position the pork in the slow cooker.
Wipe the pan out with honey butter sauce. To melt the butter, add it. One minute after adding the garlic, it should be golden in color. Add the remaining ingredients for the sauce, combine, and then quickly cook for thirty seconds.
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Pour the sauce over the pork and slow cook it. Put a lid on the slow cooker.
Cook pork loin on LOW for four to five hours (for information on how long to cook pork loin of varying sizes, see Note 2).
Instructions for cooking pork shoulder: Cook on LOW for ten hours (see Note 2 for cook times for different sizes, and Note 4 for instructions on how to cook pork shoulder in the oven, Instant Pot, or pressure cooker).
Place the pork on a serving platter and cover it loosely with foil. Allow it to rest for ten to twenty minutes. (For further information on doneness, see Note No. 6)
Using a big saucepan, transfer all of the fluids from the slow cooker. To the cornflour water mixture, add and mix.
A syrupy consistency can be achieved by simmering the sauce for five minutes over medium high heat, or until it reaches the desired thickness (Note 3).
Cut pork into thick slices that are 1.5 to 2 centimeters (or 3/5 to 4/5 inches) thick. Add a generous amount of honey butter sauce to the dish.
NUTRITION
- Calories:561cal (28%)
- Carbohydrates:28g (9%)
- Protein:56g (112%)
- Fat:23g (35%)
- Saturated Fat:11g (69%)
- Cholesterol:198mg (66%)
- Sodium:853mg (37%)
- Potassium:1014mg (29%)
- Sugar:26g (29%)
- Vitamin A:730IU (15%)
- Vitamin C:1.1mg (1%)
- Calcium:23mg (2%)
- Iron:1.6mg (9%)
Notes
Pork cuts: I’ve used pork loin, boneless shoulder or Boston butt, or scotch fillet/neck for this recipe. These are the best cuts to use. This is a very adaptable dish that works well with any roast-size pork chop, whether it’s well marbled or lean.
It must be made with skinless pork that has had extra fat removed because you don’t want a lot of surface fat to melt into the braising liquid and turn into sauce.
Cook Pork Tenderloin (follow these procedures).
Varying sizes of pork:
Pork Loin, 1 kg/2 pound Shoulder 8 hours on low, 3.5 hours on low
1.5–2.5 kg / 3–5 lb: Depending on the recipe
3 kg/6 lb: Shoulder 11–12 hours on low, Pork Loin 6 hours on low
Choose the intervals that most closely match your pork chop size.
Sauce reduction: Depending on how much juice the pork releases, the reduction process takes a while to thicken. Use your judgment; the sauce is finished when it has the consistency of thin maple syrup (it will thicken even more as it cools).
Other cooking techniques: Pressure cooker: cook pork shoulder on HIGH for 1 hour and 20 minutes. This is how I made the pork in the second photo in the post to save time. I’ve never had pork loin, so I’m not sure how long it will take.
Instant Pot: Brown pork in IP, take out, melt butter, and create sauce; return pork to IP, spoon sauce over it. Next, use the Pressure Cooker setting for the shoulder or the Slow Cooker setting for the pork loin or shoulder. Add 1/2 cup water if the burn notice appears. * OVEN: Refer to this page for instructions; remove pork and use the sauté function to prepare sauce.
PREPARE AHEAD: Brown the pork and prepare the sauce up to a day in advance. Transfer to a slow cooker, remove the insert, and store in the refrigerator until you’re ready to cook. If you want to prepare more than a day in advance, keep the sauce separate as it will cause the pork to perspire.
Store leftovers in the freezer for three months or the refrigerator for three days. I love how the sauce soaks into the pork when I pour it over it.
Pork Doneness: Because loin is a lean cut of pork, it cooks more quickly than shoulder. To break down the tough fibers, pork shoulder needs to be cooked for a longer period of time. Shoulder is more likely to come apart (i.e., semi-shred) after slicing, so minimize this by resting it as directed by the recipe.
Nutrition – per serving, based on the unlikely scenario of a 2 kg/4 lb pork loin being devoured in 8 serves with all of the sauce.
