Slow cooker pork end roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 lbs pork end roast5 garlic cloves, minced1 onion, thinly sliced1 T chili powder2 tsp ground coriander2 tsp ground cumin1/4 Cup unfiltered apple cider vinegar1 1/2 cups of homemade stock1 14 oz can diced tomatoes, with juices2 bay leavesSalt and pepper to taste
1. Sprinkle all sides of the pork butt with a generous amount of salt and pepper.
2. In a large skillet over medium high heat, sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker. Put the two bay leaves on top.
3. In the same skillet used above, combine the garlic, onion, chili powder, coriander, and cumin. Mix well, while scraping up the left over meat bits in the pan.
4. Add the vinegar to the skillet and allow it to come to a boil. Continue to cook until the liquid is nearly evaporated.
5. Add the stock to the skillet, stir in well. Pour the whole thing into the slow cooker with the pork roast.
6. Pour the diced tomatoes with juice over the pork. You may try to stir if you like (I just let it go as is).
7. Set the slow cooker to low and let it cook for about 8 hours (depends on your slow cooker). Once the meat pulls apart easily, it is ready to serve.
8. Discard the bay leaves, carve the roast into thick slices and serve with the cooking liquid as a sauce.
Serving Size: 1 Roast
Number of Servings: 4
Recipe submitted by SparkPeople user THELADYISCRAZY.
2. In a large skillet over medium high heat, sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker. Put the two bay leaves on top.
3. In the same skillet used above, combine the garlic, onion, chili powder, coriander, and cumin. Mix well, while scraping up the left over meat bits in the pan.
4. Add the vinegar to the skillet and allow it to come to a boil. Continue to cook until the liquid is nearly evaporated.
5. Add the stock to the skillet, stir in well. Pour the whole thing into the slow cooker with the pork roast.
6. Pour the diced tomatoes with juice over the pork. You may try to stir if you like (I just let it go as is).
7. Set the slow cooker to low and let it cook for about 8 hours (depends on your slow cooker). Once the meat pulls apart easily, it is ready to serve.
8. Discard the bay leaves, carve the roast into thick slices and serve with the cooking liquid as a sauce.
Serving Size: 1 Roast
Number of Servings: 4
Recipe submitted by SparkPeople user THELADYISCRAZY.
Nutritional Info Amount Per Serving
- Calories: 591.5
- Total Fat: 27.7 g
- Cholesterol: 225.0 mg
- Sodium: 411.4 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.3 g
- Protein: 67.9 g
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