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Slow Cooker Pork Roast

slow cooker pork roast
Slow Cooker Pork Roast

Slow Cooker Pork Roast

Slow Cooker recipes are easy, and this Slow Cooker Pork Roast recipe is not just easy, but tasty. We’ve made this recipe with various seasoning blends so it’s also flexible. We blended our Chophouse Seasoning with a touch of hickory flavoring which goes well with both chicken and pork. Go easy at first since it can be on the salty side if you use too much, which is why we suggest you might want to remove some or all of the seasoning crust before you slice it to serve since the crust already did its job while cooking.

We like serving our roast with thick, hearty egg noodles. Along with the carrots, celery and onions, this combination goes well together. Other seasoning blends which can be used with this basic recipe are our Garlic Rapture, Poultry Seasoning (yes, it is wonderful with the pork roast), and others. Each adds its own unique flavor to the roast.

Yield: 6 to 8 servings

1 Pork Loin Roast, about 3 Pounds
2 Tablespoons Sheffield’s Chophouse Seasoning
Olive Oil
1 Tablespoon Freshly Ground Black Pepper
½ Cup Dry White Wine, or Water
¼ Teaspoon Ground Allspice
2 to 3 Garlic Cloves Finely Chopped
1 Large Onion, Quartered
2 Bay Leaves
4 Celery Stalks, Cut into 2″ Pieces
4 Large Carrots, Cut into 2″ Pieces
1 Cup Low-sodium Chicken Broth
1 to 2 Tablespoons Flour
Cooked wide egg noodles for serving

In a small mixing bowl, combine the Chophouse Seasoning with 1 tablespoon of the olive oil. Mix into a paste. Set aside.

Using a sharp paring knife point, crosshatch score the pork roast fat cap about a ¼” deep with scores about 1″ apart. Rub the 1 tablespoon of black pepper evenly on all sides of the roast.

Heat a large, deep skillet over medium-high heat with 2 tablespoons of the olive oil. When it starts to shimmer, place the roast in the pan and brown on all sides, about 2 to 3 minutes on each side. When browned, transfer the roast to a plate. Let it cool a couple minutes then rub the Chophouse Seasoning and oil mixture on the scored side of the roast to a thickness of about an ⅛”, rubbing some into the score cuts.

Add the wine or water, garlic and ground Allspice to the pan. Reduce to a simmer and stir frequently until reduced to about half, scraping up any brown bits off the pan. Turn off the heat.

Put the onion, carrots, bay leaves, wine mixture and chicken broth in the slow cooker. Place the roast on top of the vegetables. Cover and cook over low heat for 8 hours. The temperature should be at least 145 degrees. Don’t remove the cover while cooking.

Once done, transfer the vegetables into a serving bowl and the roast onto a cutting board. Find and discard th bay leaves. Loosely cover both with foil. Pour the juices into a small sauce pan. Skim off any fat. Mix the flour and about ¼ cup cold water in a gravy shaker to make a medium-thick roux when shaken. Bring the juices to a boil and pour the roux into the juices while whisking. Reduce heat to a simmer. Continue to whisk fr about 4 to 5 minutes until the gravy thickens. Adjust salt and pepper to taste if needed.

The Chophouse Seasoning mixture is rather salty when used as a crust, so you might want to scrape most of it off before slicing. The flavor has already added its flavor. Slice the roast against the grain into ¼” thick slices. Serve the slices over the egg noodles, with the vegetables and gravy.