The Perfect Pork Roast And Potatoes: Crockpot Cooking Time

Cooking a pork roast with potatoes in a crockpot is a great way to make a delicious, tender, and juicy meal with minimal effort. The low and slow cooking method means that the meat will be fall-apart tender, and the crockpot ensures that you can simply leave it to cook without needing to tend to it. This makes it a great option for a family meal or for meal prep, as it will leave you with plenty of tasty leftovers.

How to prepare the ingredients

Preparing the ingredients for a pork roast with potatoes in a crockpot is simple and only takes around 20 minutes. Here's a step-by-step guide:

Step 1: Gather Your Ingredients

For this recipe, you will need the following ingredients:

• Pork roast (boneless pork shoulder or Boston butt)
• Garlic powder
• Onion powder
• Dried rosemary
• Dried thyme
• Salt and pepper
• Oil (avocado or olive oil)
• Onion
• Chicken broth (low-sodium)
• White wine or additional broth and apple cider vinegar
• Garlic cloves
• Dijon mustard
• Baby or petite yellow Potatoes
• Carrots
• Fresh thyme and rosemary (optional)
• Cornstarch or arrowroot starch

Step 2: Prepare the Pork

Start by patting the pork shoulder dry with a paper towel. This will help the rub adhere better to the meat.

Step 3: Make the Pork Rub

In a small bowl, combine the garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper. Mix these spices well to create a delicious dry rub for your pork.

Step 4: Heat Your Skillet

Place a large cast-iron skillet or another heavy pan on the stovetop over medium-high heat. You'll use this to sear the pork before putting it in the crockpot.

Step 5: Apply the Rub to the Pork

While your skillet is heating up, generously rub the spice mixture all over the pork. Make sure to coat all sides of the meat evenly.

Step 6: Sear the Pork

Add a tablespoon of oil to the hot skillet and swirl to coat the surface. When the oil is hot, carefully place the pork in the skillet. Sear the meat for about 2 minutes on each side to lock in moisture and create a flavorful exterior.

Step 7: Prepare the Crockpot

While your pork is searing, you can start preparing the crockpot. Place the chopped onion at the bottom of the slow cooker.

Step 8: Deglaze the Pan and Make the Cooking Liquid

Once the pork is seared on all sides, place it on top of the onion in the crockpot.

Now, deglaze the skillet by adding the chicken broth and white wine or additional broth and vinegar to the hot pan. Scrape the browned bits from the bottom of the pan to incorporate all the flavorful fond into the liquid.

Bring the liquid to a boil, then reduce the heat and let it simmer for about 2 minutes to combine the flavors.

Stir in the Dijon mustard to the liquid, and then pour this mixture over the pork in the slow cooker.

Step 9: Prepare the Potatoes and Carrots

While the liquid is simmering, you can start preparing the potatoes and carrots. Cut the potatoes into bite-sized pieces (if they are larger, cut them in half). Peel and cut the carrots into chunks as well.

Step 10: Assemble in the Crockpot

Place the potatoes and carrots on top of the pork in the crockpot. Sprinkle the vegetables with salt and pepper, and add a bundle of fresh thyme and rosemary (if using) for extra flavor.

And that's it! You've successfully prepared the ingredients for your crockpot pork roast and potatoes. Now, simply cover the slow cooker and let it cook on low for 6-8 hours, until the pork is tender and falls apart easily. Enjoy your delicious, home-cooked meal!

The best cut of pork for a crockpot roast

When it comes to choosing the best cut of pork for a crockpot roast, there are a few options to consider, each with its own unique characteristics and benefits. Here is a detailed guide to help you select the most suitable cut for your slow-cooked feast.

Boneless Pork Shoulder or Pork Butt

The boneless pork shoulder, also known as Boston butt or pork butt, is widely regarded as the ideal choice for a crockpot roast. This cut of meat is well-marbled with fat, ensuring that the pork remains tender and juicy after prolonged slow cooking. The fat also adds flavour and helps prevent the meat from drying out. Boneless pork shoulder is perfect for shredding, making it excellent for pulled pork sandwiches or serving over rice, potatoes, or vegetables. Its versatility and ability to withstand extended cooking times make it a popular favourite for crockpot recipes.

Bone-in Pork Shoulder

If you prefer a bone-in roast, the pork shoulder is also a great option for crockpot cooking. As mentioned earlier, the bone-in pork shoulder is known for its flavourful fat content, which enhances the taste and texture of the meat. It is important to note that bone-in roasts may require a longer cooking time than their boneless counterparts to ensure the meat becomes tender.

Boneless Pork Loin

For those seeking a leaner option, a boneless pork loin roast is a suitable alternative. While it may not have the same fat content as the pork shoulder, the loin can still produce a juicy and flavourful roast when cooked in a crockpot. It is important to note that pork loin roasts may be more prone to drying out, so ensuring adequate liquid is added to the crockpot is crucial.

Bone-in Pork Rib Roast or Boneless Pork Leg Roast

If you're looking for a change from the traditional pork shoulder, a bone-in pork rib roast or a boneless pork leg roast can be excellent choices for crockpot cooking. These cuts tend to have more flavour and juice compared to pork chops or tenderloin. They can be a great option if you're looking for a heartier roast with a more intense pork flavour.

Tips for a Successful Crockpot Pork Roast

• Searing the meat before placing it in the crockpot can help lock in moisture and add flavour.
• Adding enough liquid to the crockpot is crucial to tenderise the meat and prevent dryness.
• If your pork roast has a fat cap, place it fat-side up to create more flavourful and juicy pork.
• Cooking time may vary depending on the size of your roast, so it's important to monitor the meat's progress to ensure it doesn't overcook.

How long to cook the roast

The length of time you cook your pork roast will depend on the cut of meat you use, the weight of the joint, and the temperature setting of your crockpot.

For a boneless pork shoulder, a pork butt, or a pork picnic roast, you should cook your roast for 6-8 hours on a low heat setting. This longer cooking time is because these cuts are well-marbled with fat, which keeps the meat tender and juicy.

For a boneless pork loin, a pork tenderloin, or a pork leg roast, you should cook your roast for a shorter period of time, around 2-4 hours on a low heat setting. These cuts are leaner and can dry out during the long cooking process.

If you are short on time, you can cook your roast on a high heat setting for a shorter period of time. However, this may cause the outside of the meat to cook much faster than the inside, so it requires careful monitoring.

For a boneless pork shoulder, a pork butt, or a pork picnic roast, cooking on high for 4 hours should be sufficient.

For a boneless pork loin, a pork tenderloin, or a pork leg roast, cooking times on a high heat setting will vary but should take no longer than 2-3 hours.

It is important to note that cooking times will vary depending on the specific crockpot or slow cooker that you are using. Always refer to the manufacturer's instructions and guidelines when cooking meat in a crockpot or slow cooker.

Additionally, it is recommended that you use a meat thermometer to check that the internal temperature of the pork has reached at least 145°F to ensure it is cooked thoroughly.

How to make gravy

Making gravy is a simple process that takes less than 10 minutes. You can make gravy with or without pan drippings. If you are making gravy with pan drippings, separate the fat and broth in the drippings, using the fat in place of butter and the broth as the liquid in the recipe.

Ingredients

• Butter
• Flour
• Stock or Pan Drippings
• Herbs (optional)
• Mushroom Powder (optional)
• Cream (optional)

Method

• Combine butter and flour to make a paste, called a roux, over medium heat in a skillet. Whisk until the mixture turns a light blonde colour.
• Whisk in warm stock, broth, or any liquid left in your roasting pan.
• As the mixture heats and simmers, the gravy will start to thicken. Within a minute of simmering, you’ll have a delicious homemade gravy!
• Before serving, taste the gravy and adjust the seasoning with salt, pepper, and any optional ingredients you like. You can add herbs or flavour enhancers like mushroom powder, fish sauce, or Worcestershire sauce. This is also the time to add your splash of cream if you’re adding it.

How to store and reheat leftovers

Leftovers from a crockpot pork roast and potatoes meal can be stored and reheated to enjoy again, but it's important to handle them safely to prevent food spoilage and ensure they remain tasty and delicious. Here's a guide on how to properly store and reheat your leftovers:

Storing Leftovers:

• Allow the food to cool: After your meal, let the leftovers cool down to room temperature. Hot food placed directly into the fridge can raise the temperature of the appliance, creating a conducive environment for bacteria growth.
• Portion and store: Once the food is cooled, portion it into shallow, airtight containers. Glass or plastic containers with tight-fitting lids are ideal. Alternatively, use heavy-duty aluminum foil or plastic wrap to cover and contain the food. Make sure the containers are suitable for refrigerator and freezer storage.
• Refrigerate or freeze: Leftovers of pork roast and potatoes can be safely stored in the refrigerator for 3 to 4 days. If you won't be eating them within this time frame, it's best to freeze them. They'll keep well in the freezer for 2 to 3 months.

Reheating Leftovers:

• Thaw frozen leftovers: If you've frozen your leftovers, thaw them safely in the refrigerator overnight before reheating. Never thaw at room temperature, as this can encourage bacterial growth.
• Oven reheating: Preheat your oven to 325°F (160°C). Transfer the leftovers to an oven-safe dish and add a small amount of liquid, such as broth or water, to keep the food moist. Cover the dish with aluminum foil and place it in the oven. Reheat for 20–30 minutes, or until the food is heated through. You can also use the oven to re-crisp roasted potatoes.
• Stovetop reheating: For smaller portions, reheating on the stovetop works well. Place the leftovers in a saucepan or skillet and add a small amount of liquid. Cover and heat on medium-low, stirring occasionally, until the food is heated thoroughly.
• Microwave reheating: Place the leftovers in a microwave-safe dish and cover with a vented lid or plastic wrap, leaving a small gap for steam to escape. Heat in short intervals, stirring or rotating the dish as needed, until the food is heated evenly.

Always ensure that reheated food reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria. Enjoy your delicious crockpot pork roast and potatoes leftovers safely!

Frequently asked questions