Tillie Doyle
Slow-cooked pork pot roast is a versatile and delicious meal that can be served with a variety of sides or used as a filling for sandwiches, tacos, burritos, and more. The key to a successful pork pot roast is slow cooking it at a low temperature, allowing the collagen and connective tissue in the meat to break down gradually, resulting in tender, juicy pork. While pork shoulder roast is a forgiving cut of meat that is ideal for this style of cooking, it is important to note that leaner cuts of pork may dry out and become tough. To enhance the flavour of the dish, searing the meat before slow cooking is recommended, as it adds flavour and helps lock in moisture.
Characteristics and Values table for slow-cooking a pork pot roast:
| Characteristics | Values |
|---|---|
| Meat | Pork shoulder or butt, boneless pork loin, pork tenderloin |
| Marinade | Salt, garlic powder, onion powder, paprika pepper, thyme, brown sugar |
| Vegetables | Onions, garlic, carrots, potatoes, sweet potatoes, celery |
| Broth | Chicken broth, chicken stock |
| Cooking Time | 6-10 hours on low heat, 4-7 hours on high heat |
| Serving Suggestions | Gravy, mashed potatoes, green beans, salad, bread bowl sandwich, tacos, burritos, quesadillas |
| Storage | Refrigerate for up to 5 days, freeze for 2-3 months |
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What You'll Learn
Choosing the right cut of pork
Factors to Consider
- Cooking Time: Different cuts of pork have varying cooking times. For example, boneless ribs cook faster than bone-in cuts.
- Texture and Tenderness: Some cuts, like pork shoulder, have a mix of meat textures that get tender at different rates. Pork belly, on the other hand, is known for its tenderness when slow-cooked.
- Fat Content: Fattier cuts like pork belly benefit from slow cooking as it renders the fat, making the meat tender and juicy. Leaner cuts like pork loin or tenderloin may dry out and are less suitable for slow cooking.
Popular Cuts for Slow-Cooked Pork Pot Roast
- Pork Shoulder or Butt: This is a very forgiving cut with a good amount of marbling, making it almost impossible to overcook. It is ideal for low and slow cooking, resulting in tender and juicy meat.
- Pork Belly: Slow-cooked pork belly is a delicacy in Chinese cuisine. It is best cooked at low temperatures for several hours to soften the meat and render the fat. If you desire crispy skin, finish it off in a hot oven or under a grill.
- Country-Style Ribs: These ribs are perfect for the slow cooker, breaking down beautifully into tender meat. They also add flavour to the dish, especially if cooked with the bone-in.
- Pork Chops: While not traditionally associated with slow cooking, pork chops can benefit from this cooking method. Choose bone-in chops, like sirloin pork chops, for the best results.
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Browning the meat
To brown the meat, season the pork roast with salt and pepper, or a blend of salt, garlic powder, onion powder, paprika pepper, thyme, and brown sugar. You can also add other spices of your choice to create a simple spice mix. Rub the seasoning blend all over the roast, ensuring it is evenly coated.
Next, heat a skillet or frying pan to a medium-high temperature. Place the seasoned pork roast in the pan and sear for several minutes on each side until a nice brown crust has formed. This process should take around 2-3 minutes per side, depending on the thickness of your roast and the heat of your pan. Ensure that all sides of the meat are evenly browned.
Once the meat is browned, you can proceed to the next step of assembling the rest of your ingredients in the slow cooker. Place the browned roast on top of the other ingredients in the slow cooker, such as onions, garlic, and vegetables. The juices and flavours from the browned meat will infuse into the rest of the dish, enhancing the overall taste of your slow-cooked pork pot roast.
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Preparing vegetables and broth
Preparing the vegetables and broth is a straightforward process. First, dice an onion and mince some garlic. You can also add carrots at this stage, placing them in the bowl of your slow cooker. Next, cut your potatoes into larger chunks—this will prevent them from overcooking. You can also add other vegetables like celery and sweet potatoes if you wish.
Now, season the pork roast with salt and pepper and sear it on both sides until well browned. Remove the pork and set it aside. Add the onions and garlic to the pan and cook, stirring constantly. You can also add the carrots at this stage if you didn't add them earlier. Pour in the broth—chicken or beef broth is a good option, but you can also just use water—and scrape up all the browned bits from the bottom of the pan.
Place the pork roast in the slow cooker bowl and pour the vegetable and broth mixture over the top. Add the potatoes and any other vegetables you're using, and tuck in some sprigs of herbs. You can also add the herbs later when making the gravy.
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Cooking time and temperature
The cooking time and temperature for a pork pot roast depend on the cut of meat and the desired texture. Pork shoulder roasts, also called Boston butt, picnic roast, or butt roast, are ideal for slow cooker recipes because they have a higher fat content, which keeps the meat tender and juicy. For a 3-5 lb pork shoulder roast, cook on low heat for 8-10 hours or until the meat pulls apart easily with a fork. If the roast is larger than 3 lbs, you may need to increase the cooking time.
For a leaner option, you can use a boneless pork loin, but be careful not to overcook it as it will dry out. For a pork loin, cook on low heat for 4 to 5 hours for tender, juicy meat.
If you're short on time, you can cook the pork roast on high heat for 6-7 hours or until the meat pulls apart easily. However, cooking on low heat will result in a more tender texture as the connective tissue in the pork breaks down more gradually.
It's also important to note that searing the meat before slow cooking adds flavor and helps lock in moisture. Searing the meat creates a fond, or stuck-on bits in the bottom of the skillet, which can be used to start a flavorful liquid or gravy.
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Making gravy
To make the gravy, start by measuring the fat into a medium saucepan and warming it over low heat. Whisk in flour to form a smooth paste, or roux, and cook for 1-2 minutes. Take the saucepan off the heat and slowly drizzle in the drippings while whisking continuously. Add in your choice of poultry seasoning, salt, and pepper.
Return the saucepan to medium-high heat and bring to a boil. Reduce the heat to a simmer and stir until the gravy reaches your desired thickness. For a gluten-free option, use cornstarch instead of flour to thicken the gravy. You can also add a few drops of Worcestershire sauce for extra depth of flavour.
If you're making gravy in a slow cooker, transfer about 1 1/2 cups of liquid from the slow cooker to a saucepan. In a separate dish, stir together 1 tablespoon of water with 1 1/2 tablespoons of cornstarch until a smooth slurry forms. Slowly add the slurry to the liquid in the saucepan. Bring to a boil, then reduce the heat and whisk continuously until thickened, about 2-3 minutes. Season with salt and pepper to taste.
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Frequently asked questions
Boneless pork shoulder or pork butt is great for a tender, juicy pork roast.
Cooking pork in a crock pot on low allows the connective tissue in the pork to break down more gradually, which creates a more tender, melt-in-your-mouth texture. However, cooking on high works well when you need a faster preparation.
For a pork loin, cook for 4 to 5 hours on low for tender, juicy perfection. For a pork shoulder, cook for 10 hours on low for a 1.5–2.5 kg / 3–5 lb pork roast.
You can add potatoes, carrots, sweet potatoes, celery, etc. for an easy one-pot slow cooker meal.
Transfer about 1 1/2 cups of the liquid from the slow cooker to a small saucepan. In a small dish, stir together 1 tablespoon of water with 1 1/2 tablespoons of cornstarch until a smooth slurry forms. Slowly add the slurry to the liquid in the saucepan. Bring to a boil, then reduce the heat to a simmer. Whisk continuously until thickened, about 2-3 minutes.
