Weeknight Slow Cooker Pork Pot Roast
- Yield 8 servings
- Prep 30 minutes
- Cook 9 hours 10 minutes
- Total 9 hours 40 minutes
Weeknight Slow Cooker Pork Pot Roast sits in the Pork section of Regbie. The card serves 8 servings. Plan on 9 hours 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons ghee
- 8 leeks (or 2 medium onions), whites only, thinly sliced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- ¼ cup chicken stock
- ¼ cup dry vermouth
- 1 (28-ounce) can fire-roasted diced tomatoes, drained
- 1½ pounds medium carrots, peeled and cut into 1-inch chunks
- 4 celery stalks, cut into 1-inch chunks
- 1 small cabbage, cut into eighths (skippable)
- 1 tablespoon Red Boat fish sauce
- 4 pounds boneless pork picnic shoulder roasts, trimmed and tied
- 2 tablespoons Banyuls vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Melt the ghee in a large cast iron skillet over a medium-hot burner. Tip in the leeks, garlic, tomato paste, and thyme to the melted ghee. If you don’t have fresh herbs, just shake on some dried ones! The cook cooked the leeks until they were softened and lightly browned (8-10 minutes). Stir in the tomato paste.
Tip in the chicken stock and vermouth to deglaze the pan.
Chuck the leek mixture along with the tomatoes, carrots, and celery into the slow cooker. If you are adding cabbage, tuck it in around the roast. Scatter in about a tablespoon of Red Boat fish sauce.
Dry off your roasts, take off the elastic netting, and season them liberally with salt and pepper. If you have the time, it’s best to season your pork overnight to get the best flavor.
Tie up your roasts with twine and nestle them into the slow cooker. Lid the cooker and set it to cook on low for 9-11 hours.
After the roast is finished cooking, fish out the two roasts and put them on a cutting board to rest.
Lift the thyme twigs from the pot and use a large spoon to degrease the braising liquid. Tip in in the vinegar, fish sauce, and salt and pepper to taste. Then, shred up the meat, serve it on top of the veggies, and pour on the braising liquid.
