Crock Pot Creole Pork Roast
- Ready In:
- 8hrs 45mins
- 4 - 4 1⁄2 lbs pork loin roast, trimmed of fat (reserve trimmings)
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced (or pressed)
- 1 medium green bell pepper, chopped
- 1 bay leaf
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon cayenne (or more to your taste)
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 tablespoons fresh parsley, chopped
- Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and sauté until translucent, about 2-3 minutes depending on thickness of slices.
- Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, bell pepper, and bay leaf.
- Place pork on top of onion mixture; sprinkle with black pepper, thyme, and red pepper. Pour in tomatoes. Cover and cook at low setting until pork is very tender when pierced (7 ½ to 8 hours).
- Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes). Season to taste with salt.
- To serve, slice pork across the grain. Spoon some of the sauce over pork; sprinkle with parsley. Serve remaining sauce separately.
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