Slow Cooked Pork Roast
Our effortless slow-cooked pork roast recipes practically cook themselves. Pork roasts soak up a recipe's flavorsin the slow cooker, whether slathered in barbecue sauce or cooked with a savory combination of onions and vegetables.See Popular Slow Cooked Pork Roast Recipes
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For the regal -- and expensive -- pork crown roast, F&W Test Kitchen Associate Melissa Rubel Jacobson replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust," she says.
A great slow cooked stroganoff using pork tenderloin.
Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.
A delicious Mexican dish.
Dinner guests don't have to know how simple this crockpot roast is to make. Simmer pork with cranberry sauce and spices, then serve with tart apples for a delicious medley of textures.
This harvest meal features tender pork shoulder and sausage seasoned with tarragon and fennel, plus a generous helping of fluffy mashed sweet potatoes.
A savory version of a sweet dessert features a zippy pork and bean mixture over corn muffin "shortcakes."
The sofrito is delicious with this roasted pork but it would also be a flavorful addition to soup, pasta sauce, or salsa.
Serve this hearty pork stew with homemade dumplings. Or save time by serving the sew with ready-to-eat corn muffins.
Enjoy this Asian-influenced soup with good taste and good nutrition in mind--the edamame (green soybeans)--are a great source of soy. Use the slow cooker for added convenience.
A delicious Southern favorite in your crockpot.
Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness.
Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness. Serve with parsleyed new potatoes and steamed baby carrots.
North Carolina boasts two distinct different styles of barbecue. To the east of Raleigh, barbecue means pulled pork doused with a tangy vinegar-base sauce. To Raleigh's west, the pulled pork is served with a darker, sweeter tomato-base sauce. To keep that sweet hickory smoke coming, be sure to presoak your wood chips.