Slowcookercharsiuporkroast Recipes

SLOW-COOKER CHAR SIU PORK

Steps:

• Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

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.

WEEKNIGHT SLOW COOKER CHUCK ROAST

Steps:

• Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
• Cook on Low for 7 to 8 hours.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl; stirring with a whisk.
• Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
• Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
• Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
• Can thicken sauce and serve with meat.
• Serve with sticky rice and some stir fry veggies.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
• Place in a large zip-top plastic bag.
• Add pork to bag and seal.
• Marinate in refrigerator at least 2 hours, turning occasionally.
• Place pork and marinade in an electric slow-cooker.
• Cover and cook on low for 8 hours.
• Remove pork from slow-cooker using slotted spoon. Place on cutting board or work surface. Cover with foil to keep warm.
• Add broth to sauce in slow cooker.
• Cover and cook on low for 30 minutes or until sauce thickens.
• Shred pork with 2 forks. Serve with sauce.

SLOW-COOKER PORK ROAST

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.