Description
Slow Cooker Pork Pot Roast - tender, shreddable pork and a one-pot meal from the slow cooker.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 5-pound pork shoulder roast (aka Boston butt roast)
- 2 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon coriander seed
- 1 teaspoon garlic powder (or 1 minced clove of garlic)
- Zest of 1 lemon
- 2 tablespoons vegetable oil
- Large onion, peeled and diced
- 15-ounce can diced tomatoes
- 2 teaspoons dried thyme
- 1/2 cup chicken stock (homemade is preferable) or water
- 1 pound baby carrots (or 1 pound carrots, peeled and cut into 1" chunks)
- 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning the sauce.
Instructions
- Season and sear the roast: Sprinkle the salt, pepper, coriander, garlic powder and lemon peel evenly over the pork roast. Heat 1 teaspoon of vegetable oil over medium-high heat in a fry pan or skillet until just shimmering. Sear the roast in the pan, 3 minutes per side or until well browned, about 12 minutes total. Move the pork roast into the slow cooker.
- Saute the vegetables: Reduce the heat in the pan to medium, and add 2 tbsp of vegetable oil. Once the oil is shimmering, add the onion and cook, stirring and scraping any browned pork from the bottom of the pan, until the onion is softened and starting to brown, about 5 minutes. Add the diced tomatoes, thyme, and stock, and bring to a simmer. Pour over the pork roast in the slow cooker.
- Slow cook the roast: Add the carrots to the slow cooker, pouring them around the edge of the pork roast. Cover the slow cooker and cook on low for 8-10 hours, or high for 4 to 5 hours. Remove the roast to a carving board, and remove the carrots to a serving bowl.
- Make the sauce, carve the roast, serve: Let the sauce settle for ten minutes, then spoon off as much of the fat as possible from the top of the sauce. Puree the sauce with a hand blender. (Skip the pureeing if you like a chunkier, more rustic sauce.) Taste the sauce, and add more salt and pepper if it needs it. Carve the roast, cutting it crosswise into 1/2" slices. Sprinkle some kosher salt over the sliced roast, top with a little of the sauce, and serve, passing the rest of the sauce and the carrots on the side.
- Serving options: My favorite thing to serve this with is mashed potatoes, to help soak up the sauce. Crusty bread is another good sauce dipping option. The pork calls out for something green and crisp on the side - green beans are usually my choice.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Slow Cooker
- Cuisine: American