This succulent pork roast is slow-cooked with potatoes, carrots, garlic, and onion for tender meat and veggies. It is guaranteed to be devoured immediately by any crowd!
Preparation:
15mins
Cooking:
6hrs10mins
Total:
6hrs25mins
Serves:
4
Ingredients
1½lbpork shoulder roastboneless
2tbspvegetable oil
3potatoes(roughly 15 oz in total), medium, preferably russets, quartered
7½ozcarrotsquartered
5½ozred onionsquartered
2garlic clovesroughly chopped
For Dry Rub:
½tspchili powder
½tspground cinnamon
1tspdried thyme
½tbspgarlic powder
1½tspcoarse salt
1tsponion powder
¼cupbrown sugar
For Wine Mixture:
½cupred wine
3tbspbalsamic vinegar
½cupchicken broth
For Sauce:
1½tbspcornstarch
cooking juicesfrom the crock pot
salt and ground black pepperto taste
To Serve:
½lbvegetablescooked
Instructions
In a bowl, combine all the ingredients for the dry rub. Mix until well combined. Then, set aside.
In another bowl, combine the red wine, balsamic vinegar, and chicken broth. Set aside.
Rub the pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in the rub.
In a deep skillet, heat the vegetable oil over medium to high heat.
Add the pork shoulder and sear for 2 minutes on each side. Set aside.
Place the potatoes, carrots, onions, and garlic on the bottom of the crock pot, followed by the pork on top.
Lastly, pour the red wine mixture around the crockpot.
Cover the crock pot and turn to High. Let cook for around 6 to 8 hours, flipping the pork roast halfway through the cooking time.
Remove the meat and vegetables from the crockpot and wrap them in foil to keep them warm.
Add cornstarch and ¼ cup of the cooking juices. Mix until dissolved.
Transfer the remaining cooking juices into a saucepot, then whisk in the cornstarch slurry once it simmers. Simmer for 5 minutes or until the sauce thickens. Then, season to taste with salt and pepper. Adjust accordingly.
Remove and discard the foil from the pork and vegetables, then portion according to your preference.
Serve with cooked vegetables, and ladle about ½ cup of sauce over the pork. Enjoy!