Crock Pot Pork Roast Recipe
from kristineskitchenblog.comThis easy crock pot pork roast recipe cooks all day in your slow cooker. With carrots, potatoes and fall-apart tender meat, it's a cozy, comforting meal that's perfect for Sunday dinner.
Servings: 8 servings
Calories: 281kcal
Ingredients
- 3 pound boneless pork shoulder roast or boneless pork butt
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium chicken broth
- 6 medium carrots cut into 1-inch pieces
- 1 ½ pounds whole baby potatoes
Instructions
- Combine the paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub the seasonings over all sides of the pork shoulder.1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 3 pound boneless pork shoulder roast
- Heat the olive oil in a large pan on the stove over medium-high heat. When the pan is hot, add the pork and sear on all sides until browned, about 3-4 minutes per side. Transfer roast to the slow cooker.1 tablespoon olive oil
- Reduce the heat under the pan to medium. Add the onion to the pan and cook, stirring, for 3 minutes. Add the garlic and flour to the pan and cook, stirring, for 30 seconds.1 large yellow onion, 4 cloves garlic, 3 tablespoons all-purpose flour
- Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits, about 2 minutes. Remove from the heat.1 ½ cups low sodium chicken broth
- Add the carrots and potatoes around the meat in the slow cooker. Pour the contents of the pan into the slow cooker, using a spatula to scrape it all into the crockpot.6 medium carrots, 1 ½ pounds whole baby potatoes
- Cover and cook on low for 7-9 hours, until the meat shreds easily with a fork and the vegetables are tender.
- Remove the pork to a clean bowl and shred the meat with two forks, discarding extra fat. Season to taste with more salt and pepper, if needed, then serve with the potatoes, carrots and a drizzle of the juices from the slow cooker.
Video
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To Make it Gluten-Free: Omit the flour from the recipe. The sauce will be thinner, but still very good. As it, it's not a very thick gravy, more like juices to moisten the roast.
Nutrition
Serving: 1/8 recipe | Calories: 281kcal | Carbohydrates: 24g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 421mg | Potassium: 940mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7775IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg
