Slow Cooker Garlic Butter Pork Roast Recipes

SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER

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.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

SLOW COOKER ROAST PORK WITH HONEY GARLIC BUTTER GRAVY

Steps:

• Set up your slow cooker
• Prepare your pork shoulder by removing the skin and fat layer as best you can
• Place the roast in a large dish
• Combine the spice rub ingredients of cajun spice mix, paprika, salt and pepper
• Drizzle over the olive oil and rub into the meat with your hands on all sides
• Pour over the spice rub and massage this into all sides of the meat until fully covered
• In a frying pan add the second measure of olive oil and once heated add the pork roast and begin to sear the outside of the pork, turning to ensure each side is browned but not burnt to lock in the flavour of the spices.
• Remove and place pork into the slow cooker bowl
• Clean out your frying pan or wipe with a paper towel and add the butter and melt on a medium heat
• Once the butter has melted add the crushed garlic and cook for a minute until it begins to go golden brown and aromatic.
• Then add the honey, cider vinegar, chicken stock, salt and pepper, mix with a whisk to combine.
• Bring this mixture to the boil, and once boiling allow this to simmer for 1 minute
• Carefully pour this mixture over the pork shoulder
• Cover and cook on low for 10 hours, until the pork is tender, or until the pork shoulder reaches 65C internal temp, turning once during cooking
• Once cooked remove the pork roast from the slow cooker and cover in foil to rest
• Drain the juices through a sieve into a frying pan.
• In a small cup add the cornflour and a few tablespoons of the juices and mix well
• Pour this back into the frying pan and bring the mixture to the boil
• Continue to boil for at least six minutes until the mixture thickens, it can take longer, you ideally want it near runny honey texture, it will also thicken upon standing
• Remove the gravy from the heat and transfer to a pouring jug
• Serve thick slices of the Roast pork with sides of your choice, and smother in lashings of the gravy sauce
• Enjoy!

SLOW COOKER GARLIC BUTTER PORK ROAST

Steps:

• Blot roast dry with paper towels. Sprinkle roast with Cajun seasoning, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add pork and sear on all sides. Transfer to a 6-quart slow cooker.
• Scatter the garlic on top of and around pork. Sprinkle the thyme and red pepper flakes over pork.Scatter butter over pork.
• Place lid on slow cooker and cook on LOW for 5 to 7 hours or on HIGH for 4 to 5 hours.
• Pour cooking juices into a medium saucepan. Place cornstarch in a small bowl and add 3 tablespoons of beef broth. Stir until mixed. Pour into saucepan along with remaining beef broth.
• Bring to a simmer for 2 to 3 minutes to thicken. Season to taste with salt and pepper.
• Slice pork roast and serve with gravy.

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.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

SLOW-COOKER GARLIC PORK ROAST

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
• Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
• Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.