Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!

Ingredients :

1 (3 to 4-pound) boneless pork roast (shoulder or loin preferred)

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

Optional for gravy: 2 tablespoons cornstarch + 2 tablespoons wate

Préparations :

Preparation
Layer the Base: Position the quartered onions in the slow cooker to form a bed for the roast.

Whisk the Liquid: Combine broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt in a bowl for your flavorful cooking liquid.

Prepare the Roast: Set the pork atop the onions, spread minced garlic over it, and douse with the prepared liquid, ensuring it seeps around the onions.

Slow Cook to Perfection: Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender enough to shred effortlessly with a fork.

Rest and Serve: Remove the roast to rest a bit before shredding or slicing. Optionally, thicken the cooking liquid with cornstarch and water for gravy.

Enjoy: Serve the pork with your chosen sides, topped with the rich homemade gravy.

Variations & Tips:

Add apple slices or cider for a sweet twist, perfect for autumn.

Substitute onions with a teaspoon of onion powder for a smooth flavor.

Experiment with smoked paprika, cumin, and chili powder for a non-traditional seasoning.

Letting the pork roast cook on low for the full time ensures maximum tenderness.

Allow the pork to rest post-cooking for juicier, more flavorful meat.

This pork roast recipe unites ease with tradition, offering a comforting meal that invites slow dining and warm gatherings. Whether it’s a weeknight dinner or a special occasion, this dish promises to bring smiles and satisfaction to your table.

Leave a Reply

Your email address will not be published. Required fields are marked *