Pork Roast Recipes for Crockpot

Pork roast recipes for crockpot use can be extremely simple. Even more ambitious crock pot pork roast recipes take only a very short time longer to prepare. Extra ingredients you might like to add are fruits such as apple, pineapple and apricots.

Herbs that go well with slow cooker roast pork are sage, rosemary, thyme and parsley. These herbs can be put in dried at the start of cooking, and will come out re-hydrated at the end. Fresh herbs added in the last half hour add punch.

Pork Roast Recipe for Crockpot

This trivet is made from carrot, parsnip and potato with a chopped onion in there for flavour, and works well for crockpot pork roast recipes.

Vegetable Trivet

The function of the trivet is to raise the pork roast. Slow cooker roasts need a little water to start. This, and the juice from the meat cooks the vegetables. Fruit can be added, but won't support the pork - place around the sides of the joint.

A metal or ceramic trivet can be used if you're roasting a joint for sandwiches. Don't forget to add a cupful of water.

Serves:


4

Preparation time:


10 minutes

Slow Cooker Pork Roast

Ingredients for Pork Roast Recipes for Crockpot

A two pound, (1 kg.) Joint of pork.
Root vegetables for the trivet
Dried herbs of choice.

Cooking Method

Peel the root vegetables for the trivet. Leave them in large pieces to support the meat and place them in the bottom of the slow cooker.
Mix the dried herbs with a cupful of water and pour over the vegetables.
Place the joint on top of them. You can unwrap the pork joint and cut off the fat if you prefer.
Cook for eight hours on low, or for four hours on high.

Any unused meat and vegetables from this recipe make a superb soup if blended.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Pork Tips

Value cuts of pork to ask for are:

Head, or cheeks: pig's cheeks are excellent, very cheap, and easy to handle.

Collar or Neck End: Comes from the back of the neck and can be used for steaks, chops or a joint.

Feet or trotters: Unfashionable, but come out of a slow cooker tender and juicy.

Chump: From the hip of the animal. Sold as chops, steaks and small joints.

Hock: The upper part of foreleg. A cheap cut full of flavour.

Ribs: Slow cooker pork ribs are a very popular dish.

Shoulder: Cheap, richly flavoured and great in pork roast recipes for crockpot.

In a fridge, small pieces of pork or pork mince will keep for one or two days. Large joints will keep for as long as five days (Check the use by date).

Pork intended for freezing should be frozen as soon as possible and used within six months.

Remove packing, place pork on a covered plate and defrost in the fridge, allowing five hours for every pound (500 gms.) of meat.

Keep cooked pork in the fridge and use within two days.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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