Crock Pot Pork Roast Recipes Slow Cooker Recipe For Shrimp

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SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER



Slow Cooker Pork Loin Roast OR Pork Shoulder image

Recipe video above. Pork loin OR shoulder slow cooked in an incredible Honey Butter sauce! I love the way the pork soaks up the flavour of the sauce - and how it only requires 5 ingredients!

Provided by Nagi

Categories     Mains     Slow Cooker

Time 10h10m

Number Of Ingredients 13

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)
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
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)
3 tsp cornflour/cornstarch mixed with splash of water

Steps:

  • Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
  • Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
  • Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.

Nutrition Facts : Calories 561 kcal, Carbohydrate 28 g, Protein 56 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 198 mg, Sodium 853 mg, Sugar 26 g, ServingSize 1 serving

CROCK POT/SLOW COOKER CHICKEN IN MUSHROOM GRAVY



Crock Pot/Slow Cooker Chicken in Mushroom Gravy image

Make and share this Crock Pot/Slow Cooker Chicken in Mushroom Gravy recipe from Food.com.

Provided by -------

Categories     Chicken Breast

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs whole chickens, cut up or 3 large chicken breasts, halved
salt & pepper
1/4 cup dry white wine or 1/4 cup chicken broth
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained

Steps:

  • Place chicken pieces in slow cooker.
  • Season with salt & pepper.
  • Mix wine/broth & soup, pour over chicken.
  • Add mushrooms.
  • Cover & cook on low 7-9 hours, or on high -4 hours.

SLOW-COOKED PORK ROAST DINNER



Slow-Cooked Pork Roast Dinner image

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

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.

Nutrition Facts :

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