Planning ahead is key in our lives with taking care of animals and the kids sports which have started up. Monday and Tuesday are busy nights this week so I took out a pork roast from the freezer to thaw and put in the crock pot this morning. We have been eating out A LOT so I wanted to bring everyone back to a wonderful basic home cooked meal.
Using the crock pot or a roasting pan in the oven is the best way to keep pork juicy, flavorful and tender. Below are the pictures of how I prepared it and how we served it with my original pork roast recipe. I have many different recipes for preparing a pork roast from sweet to spicy to asian style but today I just wanted the original flavor.
You do not have to follow this perfectly. Adjust to your cut of meat.
4 lbs pork roast
Season with 2 chicken bouillon cubes, garlic powder (1/4 tsp), Salt and Pepper, 1/4 tsp. dried parsley flakes and a few red pepper flakes (these are optional)
Place the roast in the crock pot or roasting pan. If there is a fattier side, place that facing up.
Chop one medium onion and place in with the pork.
1/2 tsp. sesame oil drizzled on the pork
2 cups of chicken stock with 3 Tablespoons of cornstarch mixed in thoroughly
cover and cook in the crock pot on low for 6-8 hours or in the oven at 200 degrees for 6-8 hours.
You will have port that pulls apart with a fork and an awesome gravy to serve atop rice or noodles.
We like peas on top of ours also but you can use any vegetables you’d like on top or as a side.
The glass bowl is leftovers for tomorrow. I will reheat that adding in 4 Tablespoons of sour cream to make it a creamy pork and noodles so it’s a tad different than tonights!!
Easy delicious homemade dinner!!