Crock Pot Italian Roast Pork Recipe Recipes Recipe For Banana

CROCK POT ITALIAN POT ROAST

Steps:

• Put your mushrooms and onion in your crock pot
• Place your roast in your crock pot
• Sprinkle your sauce mix and red pepper flakes evenly across your roast.
• Pour tomatoes and sauce over top.
• Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
• Take your roast out, cut into large chunks and keep warm
• Skim the fat from the cooking liquid in your crock pot and discard the fat
• In a coffee cup, mix together your water and cornstarch until smooth
• Pour into the juices in your crock pot and stir until combined well
• Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
• Add your roast chunks back into your crock pot
• Cover and cook an additional few minutes until everything is heated through

CROCK POT ITALIAN PULLED PORK SANDWICHES

Steps:

• Place your pork in your crock pot
• Cover and cook on low for 7-9 hours, it should be very tender and 145 degrees with a meat thermometer
• Take your roast out of your crock pot and shred with two forks or an electric mixer, set aside
• Add your seasonings to your cooking liquid and mix well
• Put your shredded pork back in your crock pot and stir until all of your pork is evenly coated in the seasonings
• If you need more liquid, as a little bit of water at a time and stir until you reach your desired consistency and taste
• Serve on buns as is or with cheese and/or barbecue sauce

ITALIAN PORK LOIN (IN A CROCK POT)

Steps:

• Place peppers and onions in the bottom of crock pot.
• Rub pork loin with salt, pepper, Italian Seasoning, garlic powder, Thyme and Fennel seed.
• Place the pork loin on top of the peppers and onions in crock pot.
• Pour spaghetti sauce over the pork loin making sure to cover the roast.
• Pour the red wine vinegar in the spaghetti sauce jar and replace the cover; shake the jar so the vinegar mixes with any sauce left in the jar.
• Pour the vinegar around the pork loin.
• Add the two bay leaf.
• Cook at low setting for 8-10 hours.
• Remove pork loin and slice and put the slices back into the sauce in the crock pot.
• Serve with your favorite pasta.

SLOW COOKER ITALIAN-STYLE PORK ROAST

Steps:

• Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
• Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
• Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
• Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
• I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

PORCHETTA (ITALIAN ROAST PORK)

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
• Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
• Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
• Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
• Let pork rest, covered in aluminum foil, for 10 minutes before slicing.