I love it when 15 minutes in the morning equals a delicious and healthy dinner! I made this yesterday, and it was great to have a hot and yummy meal waiting after a day of errands.
You can also prepare this meal the night before, and store the crock pot liner in the fridge overnight (but be sure to wrap the top in foil to try to keep the aroma from the rest of your refrigerator). You can swap in different meats – beef roast or a whole chicken are delicious - with these same vegetables and flavorings.
With a salad, this is an especially filling and healthy meal – not to mention inexpensive! The leftovers are also terrific.
Gina’s Easy Crock Pot Pork Roast
Serves ~8
~3 lbs pork shoulder, fully thawed*
1 ½ c. baby carrots (or regular carrots, cut into 2 inch pieces)
3-4 red potatoes, or 1 large russet potato, cut into 1-2 inch pieces
1 large sweet potato, peeled and cut into 1-2 inch pieces**
2 T. spicy or Dijon
1 t. garlic salt
1 t. pepper
1 t. dried rosemary
1 t. dried oregano
½ onion, sliced
1-2 stalks celery, sliced (optional)
1 ½ c. water
Place prepared potatoes and carrots in the bottom of your slow cooker insert. Trim all visible fat off of pork shoulder (you can skip this step if you don't care about the fat content), and place pork on top of vegetables. Put mustard and herbs directly on pork, and rub into meat with your hands or a spoon. Top with onion and celery, if using. Add water to the side of the roast, as you want to keep the herbs and onions on top of meat.
Cook ~8 hours on low.
* Sometimes I can only find pork shoulders that are 5-6 lbs. If that’s the case, cut it in half and freeze the rest for another day.
** Until today, I always just used regular potatoes, so feel free to just use extra white potatoes. But I must say the sweet potatoes really jazz up the recipe and are delicious!
