Slow Cooked Garlic Pork Roast And Sweet Potatoes Recipes

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Steps:

• Place sweet potato slices in 5 to 6-quart slow cooker. Place pork on sweet potatoes. Mix remaining ingredients in small bowl; sprinkle over pork and potatoes.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove pork from cooker; place on cutting board. Remove strings or netting from pork. Cut pork into slices, or pull pork into serving pieces using 2 forks. Serve with sweet potatoes, spooning juices over pork.

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place sweet potatoes, onion and garlic in 3-1/2- to 6-quart slow cooker. Place pork on vegetables. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork and vegetables are tender.

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

Steps:

• If there is a lot of visible fat on the pork roast, trim it away.
• In a large, heavy skillet, heat oil over medium-high heat.
• Sprinkle salt and pepper on pork roast, then brown roast in hot oil on all sides, for about 10 minutes total time.
• Remove browned roast to a plate and temporarily set aside.
• In fat in skillet (add a little extra oil if needed), saute sliced onion and minced garlic, seasoned with the poultry seasoning, just until onion starts to soften; place in bottom of slow cooker.
• Turn heat to high and add white wine to skillet; scrape up all the bits sticking to skillet (in other words, deglaze the pan), then pour this mixture over the onions in the crock pot.
• Cover onions with cubed raw sweet potato.
• Place browned pork roast on top of sweet potato cubes, then pour chicken stock over roast.
• Cover and cook on Low power for for 7 to 8 hours, or until sweet potatoes are tender and pork is cooked.

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
• Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
• Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.

Steps:

• Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
• Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.

Steps:

• Combine first 6 ingredients.
• Rub into pork.
• Put potatoes in the crock pot.
• Place pork on top of potatoes.
• Pour broth over all.
• Cover and cook on low for 8 to 10 hours.

Steps:

• Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
• Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).