It's cold here this morning, and a crockpot with pork roast in it sounds very inviting! I have 2 recipes I use for pork roast in the crockpot. The first one is probably what you're looking for - we like it with mashed potatoes. The second will feed a big crowd, and has Mexican flavors.

CRANBERRY PORK ROAST (serves 4-6)

1 boneless pork loin roast (approx. 3 lbs)
1 16 oz. can jellied cranberry sauce
1/4 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. dry cloves

Place pork roast in a slow cooker. Mash cranberry sauce in a bowl, mix it with the sugar, juice and spices. Pour over the roast - cover and cook on low for 6-8 hours or until meat is tender. Remove meat from the pot and keep warm while you make the gravy.

Skim fat from juices, measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to a boil. Make a paste with 1 1/2 Tbsp. cornstarch and 1 1/2 Tbsp. cold water - stir into gravy - cook and stir until thickened. Season to taste with salt and pepper.

(Note: I don't always thicken the gravy, sometimes I just use what's in the pot by itself).

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CHALUPA PORK ROAST

3 lb. pork roast (bone in)
1 lb. pinto beans
2 very large cloves fresh chopped garlic
2 Tbsps. chile powder
1 Tbsp. ground cumin
1 tsp. oregano
1 can chopped green chiles
1 Tbsp. salt

Trim fat off meat, wash and sort the beans, combine all ingredients in a large crockpot and cover with water. Cook on low for 6-8 hours - remove bones, break up roast - continue to cook until beans are tender and mixture is thickened.

Serve burrito style (flour tortillas, cheese, chopped veggies, sour cream etc.)

seagrass

Seagrass

Thank you for the recipes! These both sound really good! I actually have a recipe very similar to your Cranberry Pork Roast, unfortunately my son will not eat cranberries, or anything with cranberries in it. I will save that one in my pile of recipes to try after he goes off to college. Not long now, he'll be heading off next fall, God willing.

I can't wait to try the Chalupa one the next time I'm making burritos. I just made tacos today for Sunday lunch. Not very traditional but the crowd loves tacos during a ball game. I bet they would love Chalupa Pork Burritos too!

Joanne

I find pork loin to be too lean these days to be good when cooke long and slowly...
A shoulder roast or a Boston butt is better I think.
Try slicing a load of onions, like perhaps 2 pounds and put half in the bottom and half on top of the roast, add about 1/4 cup dry white wine and let it cook for 5 hours or so.
The onions caramelize and make a delicous flavor in the pork and a wonderful topping for each serving.
Linda C

Thanks Linda

I used a huge white onion along with carrots potatoes and two cloves of garlic. I put in the carrots, potatoes, and half the onion. Then I browned the roast in a bit of olive oil and added it to the crock. I tossed the garlic in the pan and browned it a bit then sprinkled it and the rest of the onions on top of the roast. I mixed a packet of pork gravy mix with water and used it to scrape all the browned bits from the pan and mixed in thyme, rosemary, basil, salt and pepper. Poured this over all and cooked on high for 30 minutes then on low for 8 hours. It was the best pork roast out of the slow cooker so far. Any other suggestions are appreciated. I'd love to make it with sauerkraut, but my son hates sauerkraut. I can't even believe he is part Polish and part Czech, maybe there was a mix-up at the hospital! (Actually, he looks just like me according to people who walk up to me all the time and say "You must be Richard's mom, he looks just like you! Poor kid.)

Have you tried studding the pork with garlic? It can add a great deal of flavor. I am including a cooking video that presents an Asian-flavored recipe. Good lick!

Here is a link that might be useful: slow cooker pork loin recipe