Slow Cooker Pork Roast with Sweet Potatoes
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Ingredients
- 3pound boneless pork loin roastor pork shoulder roast
- 1tablespoon vegetable oil
- 2teaspoons kosher saltdivided
- 1teaspoon black pepper
- 1 onion sliced into rings
- 1cup chicken stock
- 6cloves garlicleft whole and peeled
- 2cloves garliccrushed
- 2pounds sweet potatoessliced into moderately sized strips
- 1pound carrotsbaby or sliced in quarters
- 1sprig fresh rosemaryfinely chopped
- 2-3sprigs fresh thymefinely chopped
Instructions
- Heat a large skillet over medium-high heat with the vegetable oil for about 5 minutes to get it nice and hot. Brown the pork roast for 2-3 minutes on all sides.
- Place the onion rings in an even layer on the bottom of the slow cooker and put the pork roast on top of them.
- Cover the roast all over with the 1 teaspoon of salt and pepper. Pour over the chicken stock, and then layer in the whole garlic cloves, sweet potatoes, and carrots.
- Cook on low heat for 7-8 hours, until the pork and vegetables are nice and tender. Add the remainder of the herbs and spices over the top of the roast about 30 – 45 minutes before removing from heat.*
Recipe Notes
* As herbs as spices cook, their aromatic elements are leached out and disperse into the liquid and finally into the air. Other aromatics break down into other elements that don’t add much flavor. After 7 or 8 hours of cooking, all of that goodness is either broken down or otherwise dispersed. Try adding your seasonings during the last 30 or 45 minutes when slow cooking with either a crock-pot or a braising pan.
