Monday, September 16, 2013

Amazing Crockpot Pork Roast

This is a fantastic and super easy pork roast.  It makes excellent sandwiches and wraps; paninis would be awesome too!  I'm sure the leftovers would also be great in pasta or eggs! 
I combined two different recipes to come up with this one.  Enjoy!
-5 to 6 lb. pork picnic roasts, shoulders, skin on
-salt and pepper to taste

-1 tsp cumin
-3 tsp garlic powder
-2 tsp oregano
-1 tsp pepper
-1 tsp salt

-1 or 2 chopped onions {or about 1/2 cup dried minced onions}
-about 1 cup chicken broth
1. Generously season all sides of the pork roast with salt and pepper.
2. Sear all sides of the roast in a skillet over medium-high heat. {As you can see I used my small egg pan to sear the roast; I had made eggs for the kids this morning and just rinsed out the pan and used it since it was already "dirty".}
Make sure you sear all sides; this will give the roast an extra dimension of flavor and takes the roast from great crock-pot roast to fantastic crock-pot roast!
3. Place roast in crock-pot.
4. In a small dish, combine cumin, garlic powder, oregano, 1 tsp pepper and 1 tsp salt.  Sprinkle and/or rub the seasoning mixture over all sides of the roast.
5. Add chicken broth and chopped onion along the sides of the roast, being careful not to rinse off the seasoning from the meat.  {I used dried minced onion and water with chicken bouillon.}
6. Set crock-pot to low and allow roast to cook for 8-10 hours {or on high for 5-6 hours}.  Roast should fall apart easily.
7. Remove roast from crock-pot and shred, the meat should pretty much fall apart if you push or pull on it.
8. Enjoy with fresh rolls or bread; drizzle with some of the sauce surrounding the roast for a great saucy sandwich.

*The next night for supper we had the leftovers in wraps; I just rewarmed and simmered the meat in the sauce on low for about 3 hours in the crock-pot.
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