SLOW COOKER PORK ROAST
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
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 ROAST PORK SANDWICHES
Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
- Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
- Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
- Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.
Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams
SLOW COOKER KALUA PORK
I first tried this delicious recipe at a meal prepared by my husband's cousin. It has since become a family favorite. Not only does it taste incredible, but it is simple to prepare!
Provided by Meg
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 6
Steps:
- Stir water, Italian-style salad dressing, and soy sauce together in a slow cooker. Add the pork roast. Sprinkle green onion and garlic over the pork.
- Cook on Low for 8 to 9 hours.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 4.6 g, Cholesterol 100.4 mg, Fat 23.3 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 7.6 g, Sodium 976.6 mg, Sugar 1.9 g
SLOW-COOKER ITALIAN POT ROAST
This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It's tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
SLOW COOKER PORK ROAST
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
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
ITALIAN BRAISED PORK
This tender pork would also be wonderful over pasta or polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g
TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)
Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.
Provided by CHRISSYG
Categories Lunch/Snacks
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Turn crock pot on high setting.
- If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
- Mix the next 6 ingredients in a bowl.
- Spread the pork roast out on a clean surface.
- If there are any large thick sections of meat, score them with a knife.
- Rub 3/4 of the mixture over all exposed surfaces.
- Roll the roast back up and place back in netting.
- (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
- Place the roast in the crock pot and cook at high for 20 minutes.
- Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
- Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
- Return to juices which have accumulated in the crock pot.
- For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
- Cut the florets off the top and set aside.
- Bring 3qts salted water to a rolling boil.
- Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
- Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
- In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
- Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
- Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
- (This should look a little soupy).
- Assemble: Toast sliced roll if desired.
- Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
SLOW COOKER COMPANY PORK ROAST
A simple pork roast is taken to a new level with this flavorful recipe!
Provided by Six Sisters
Yield 8
Number Of Ingredients 12
Steps:
- Spray slow cooker with non-stick cooking spray.
- In a medium skillet, heat olive oil over medium high heat. Sprinkle salt and pepper on all sides of roast and then brown all sides of the roast in the olive oil (I usually sear each side for 2-3 minutes). Place roast in slow cooker (also, scrape whatever is left in the skillet into the slow cooker - it adds good flavor!).
- In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper.
- Pour over the top of the pork roast and cook on low for 5-7 hours (depending on the size of your roast).
- When finished cooking, remove roast from slow cooker and place on a serving place.
- Pour remaining liquid from slow cooker into a medium-sized saucepan and heat on stove over medium-high heat. Mix together cornstarch and cold water, then add to saucepan. Cook until sauce starts to thicken, then pour over the top of pork roast.
Nutrition Facts : Servingsize 1 serving, Calories 2981 kcal, Fat 141 g, SaturatedFat 25 g, Cholesterol 871 mg, Sodium 9308 mg, Carbohydrate 114 g, Sugar 91 g, Protein 297 mg
SLOW COOKER ITALIAN-STYLE PORK ROAST
If you are a pork roast enthusiast, this is definitely one to add to your collection. The pork is simmered in a tomato sauce, and served over hot rice or noodles. The recipe calls for beans, I did not use any since my kids don't like them.
Provided by skigb
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.9, Fat 28.6, SaturatedFat 10.6, Cholesterol 130, Sodium 102.7, Carbohydrate 4.5, Fiber 1.1, Sugar 1.1, Protein 35.9
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