Fruited Pork Roastcrock Pot Recipes

FRUITY PORK ROAST

Steps:

• In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.

SLOW-COOKER ROAST PORK WITH FRUIT

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

FRUITED POT ROAST

Steps:

• Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. , Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.

SLOW COOKER PORK ROAST

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.

PORK PICNIC POT ROAST

Steps:

• Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
• Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.

FRUITED PORK ROAST/CROCK POT

Steps:

• Place potatoes in bottom of crock pot.
• Place seasoned roast on top of potatoes. (Seasoned with salt and pepper).
• Blend the rest of the ingredients and add to crock pot.
• Cook on low 5 1/2 to 6 1/2 hours.
• Pour 2 cups of liquid in sauce pan. Mix together 2 tbsp water and 2 tbsp corn starch. Add to liquid. Heat until thickened.
• Serve with roast and potatoes!

CROCK POT FRUITED PORK ROAST

Steps:

• Place onion in a 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients together in a separate bowl and pour over fruit, pork, and onion.
• Cover and cook on low heat setting for 7-9 hours or until pork is tender. Serve fruit mixture with pork.

FRUITED PORK CHOPS

Steps:

• Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

FRUITED PORK ROAST, SCANDINAVIAN STYLE

Steps:

• Remove string from roast.
• Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side.
• Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
• Remove from heat, let stand 5 minute.
• Mix apple with lemon to prevent darkening.
• Drain prunes, reserving liquid; pat dry with paper towels.
• Combine prunes and apple.
• Pack fruit into pocket in pork.
• Tie roast with string at 1 - inch intervals.
• Place meat on rack in roasting pan.
• Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound.
• Baste occasionally with liquid drained from prunes.
• Transfer meat to platter.
• Skim fat from cooking liquid.
• Deglaze roasting pan with a little water, add to cooking liquid.
• Add salt and enough additional water to measure two cups.
• Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
• Serve in a sauce boat with sliced roast.