Pork Roast In Crock-Pot
Juicy pork roast cooked in a crock-pot with vegetables and soy sauce, resulting in tender, flavorful meat perfect for family dinners or gatherings.
Ingredients
Instructions
- Trim fat from the pork roast.
- Rub the roast with salt and pepper.
- Place sliced onion, carrots, and celery in the bottom of the crock-pot.
- Add 1 cup hot water to the crock-pot.
- Place the roast on top of the vegetables.
- Pour soy sauce over the roast.
- Cover and cook on high until cooking well; then turn to low and cook for 8 to 10 hours, or until desired doneness.
- Discard vegetables after cooking.
Tips & Substitutions
For a more flavorful roast, consider marinating the pork overnight in a mixture of soy sauce, garlic, and ginger. If you're out of celery, you can substitute with bell peppers or green beans. Ensure to trim excess fat to prevent a greasy dish. Using a mix of fresh and dried herbs can enhance the flavor profile without much effort.
Serving Suggestions
Serve the pork roast sliced with the vegetables on the side for a hearty meal. It pairs beautifully with Grandma's Coleslaw and a refreshing glass of Rene's Lemonade. For a complete dinner, consider adding mashed potatoes or roasted sweet potatoes. This dish also works well as a filling for sandwiches or wraps the next day.
Storage & Reheating
Leftover pork roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in the microwave or on the stovetop over low heat. Adding a splash of broth can help keep it moist. For longer storage, consider freezing portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast In Crock-Pot contains roughly 77 calories, with 5g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin A (57% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1946mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork?
Yes, while a loin end roast is recommended for its tenderness, you can also use a shoulder roast or pork tenderloin. Just adjust cooking times accordingly, as some cuts may require longer or shorter cooking times.
What can I do with the leftover vegetables?
The leftover vegetables can be blended into a sauce or broth for soups, or you can sauté them with olive oil and seasonings for a quick side dish. They add great flavor to many dishes, so don’t toss them out!
Is it safe to cook on high for part of the time?
Yes, cooking on high initially helps to sear the roast and lock in flavors. However, it's essential to lower the heat afterward to ensure the meat cooks evenly and remains tender. Always check the internal temperature for safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).