Hearty Midwestern Slow Cooker Pork Roast: a comforting and soul-warming dish that embodies the essence of Midwestern cuisine, combining tender pork, robust vegetables, and savory spices, slow-cooked to perfection for a meal that’s as hearty as it is delicious.
Picture a rustic slow cooker, bubbling away on a countertop, filling the kitchen with the irresistible aroma of slow-cooked goodness. Inside, a generous cut of pork roast, nestled amongst a colorful array of root vegetables—carrots, potatoes, and onions—each one soaking up the rich flavors of the cooking liquid as it simmers away.
The pork roast itself is a thing of beauty—tender and succulent, with a golden-brown crust that’s been seared to perfection before being added to the slow cooker. As it cooks low and slow, it becomes infused with the flavors of the vegetables and spices, becoming so tender it practically falls apart at the touch of a fork.
But the magic of this dish lies not just in the pork, but also in the accompanying vegetables. Imagine tender carrots, their natural sweetness enhanced by hours of slow cooking. Picture creamy potatoes, their velvety texture soaking up the savory juices of the roast. And let’s not forget the onions, caramelized to golden perfection, adding a depth of flavor that ties the whole dish together.
And then there are the spices—robust and aromatic, they infuse every bite with a warmth and complexity that is quintessentially Midwestern. From earthy rosemary and thyme to smoky paprika and garlic, each spice adds its own unique flair to the dish, creating a symphony of flavors that dance across the palate with every mouthful.
Whether served as a comforting weeknight dinner with the family or as the centerpiece of a festive gathering with friends, Hearty Midwestern Slow Cooker Pork Roast is a dish that never fails to satisfy. With its rich flavors, tender meat, and hearty vegetables, it’s the perfect embodiment of Midwestern hospitality—a warm and welcoming embrace in every bite.
INGREDIENTS:
1 (3 to 4-pound) boneless pork roast (shoulder or loin)- 2 onions, peeled and quartered
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional, for gravy)
- 2 tablespoons water (optional, for gravy)
INSTRUCTIONS:
. Place the quartered onions at the bottom of the slow cooker to create a bed for the pork roast.
. In a small bowl, whisk together the broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt to create your cooking liquid.
. Place the pork roast on top of the onions and spread the minced garlic over the pork.
. Pour the cooking liquid over the pork roast, ensuring some of it drips down to mingle with the onions.
. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the pork is tender and shreds easily with a fork.
. Carefully remove the pork roast from the slow cooker and let it rest for a few minutes before shredding or slicing.
. For those who love a good gravy (optional):
You can use the liquid from the slow cooker.
Just mix cornstarch with water to make a slurry.
Stir the slurry into the liquid, and cook on high until it thickens to your liking.
. Serve the pork with your choice of sides and drizzle with your homemade gravy (if desired)