Crock-Pot Roast Pork

"I received one of the original Rival crockpots for my bridal shower way back in 1974----and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year's Day along with a second crockpot of kielbasa and sauerkraut."
 
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photo by MsRenay Cooks photo by MsRenay Cooks
photo by MsRenay Cooks
photo by Stacia D. photo by Stacia D.
photo by Charlene K. photo by Charlene K.
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
4hrs 25mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Rub pork roast with salt and pepper.
  • Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
  • Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
  • Mix hot water and soy sauce.
  • Put one sliced onion in bottom of crockpot.
  • Add browned pork roast and remaining onion and other ingredients.
  • Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
  • To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).

Questions & Replies

  1. Can I cook the roast frosen
     
  2. What if I don't have bay leaves? What can I use instead ??
     
  3. Do I put fat side up or down
     
  4. So when do I put the baby carrots, celery and small red potatoes in? I'm slow cooking for 7.5 hours. I'm very inexperienced.
     
  5. I bought a very small pork roast, 1.40 pounder, will this shrink to nothing? Or should I go grab another one? Feeding 2 people, 1 eats like he is eating for 2....
     
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Reviews

  1. This pork roast turned out so well that I signed up for this website just so I could write a review! The pork was tender and flavorful, and the leftover broth made a fabulous gravy. Best of all, it was simple and used ingredients we had on hand. We made this roast on Thanksgiving to provide an alternative to the turkey, and it wound up being the most popular dish on the table.
     
  2. We always serve black-eyed peas with ham or bacon chunks with cornbread and greens. Peas are for luck, cornbread for gold, greens are for cash money.
     
  3. This was soooo good! After reading this recipe, I found the original recipe in my little rival book that came with my crockpot! I cut slits in the roast and inserted the garlic slivers. I salt and peppered the roast then browned it in a frying pan. I followed the directions and cooked it on high for 5 hours. When it was done, I removed the roast from the crock pot. I mixed 2 Tbs. of corn starch with 2 Tbs of cold water and added it to the gravy in the crockpot. I let it cook on high for 10 minutes to thicken it up. It tasted so good! I will definitely make this again.
     
  4.  
    • Review photo by Stacia D.
  5. Very Good and very easy to make. I might add a pinch of thyme or rosemary next time we make it, and believe you me, there will definitely be a next time! I forgot to say that I didn't broil mine first either, just plopped the raw seasoned meat in the slow cooker and followed the rest of the recipe as written.
     
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Tweaks

  1. This turned out really well. Instead of soy, I used Worcestershire sauce and better than bouillon beef base. Browning the meat before hand gives it that nice oven baked texture. My pork was 8 pounds, so I had to cook it on high for about 5 hours until meat thermometer read 170
     
  2. Used 4 lb shoulder roast. Seasoned roast with salt and pepper, then browned on all sides in Instant Pot. Remembered the garlic so sprinkled roast with garlic powder after browning. I was out of soy sauce and only had 1 Tbsp Worchesterchire sauce so added that plus 1 tsp Beef Better than Bouillon to hot water before adding to pot. I had some nice fresh sage and thyme so chopped up a bit of each and added, then also threw in a sprig of fresh rosemary. At that point I realized I'd started too early to just pressure cook it, so left it in Instant Pot, but put it on high slow cook for an hour. After the hour, I reset it to high pressure cook for 75 minutes, let it vent naturally for 10 minutes, then manually vented the rest of the way down. Everything else I did as directed. I know that's a lot of small tweaks, but to me it shows the recipe is a great one because you can use what you have on hand and it still comes out fantastic!
     
  3. Turned out wonderful! So moist and tasty!
     
  4. I'm using a pork loin with this recipe instead. I hope it works out well. I also added a little paprika.
     

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