Pot Roast Pork
Pot Roast Pork is a tender, flavorful dish featuring a pork loin roast slow-cooked with aromatic onions, garlic, and spices. Its savory, slightly sweet profile makes it perfect for family dinners or special gatherings, offering a comforting and hearty meal with rich, satisfying flavors.
Ingredients
Instructions
- Rub the pork roast with salt and pepper.
- Make tiny knife slits in the meat.
- Insert garlic slivers into the slits.
- Broil the meat for 15 minutes to remove excess fat.
- Place sliced onions in the bottom of the crock-pot.
- Add the pork roast, hot water, soy sauce, bay leaves, and cloves to the crock-pot.
- Cover and cook on high heat for 5 hours or on low heat for 10 hours.
Tips & Substitutions
For a deeper flavor, consider marinating the pork roast overnight with the soy sauce, garlic, and spices. If you want to enhance the dish, substitute the water with low-sodium chicken broth. You can also add vegetables like carrots and potatoes to the crock-pot for a complete meal. For additional flavor, try including a splash of Worcestershire sauce.
Serving Suggestions
Serve the pot roast pork with a side of creamy mashed potatoes or Glennda'S Baked Potato Salad for a hearty meal. This dish also pairs well with steamed green beans or a fresh salad. For a flavorful twist, top the pork with Cathy'S Kraut to add a tangy crunch that complements the richness of the meat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pork in a baking dish with a bit of broth or water and cover tightly with foil, then heat in the oven at 350°F until warmed through. Alternatively, microwave slices with a damp paper towel covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Pork contains roughly 354 calories, with 23g protein, 51g carbohydrates, and 10g fat. It is an excellent source of vitamin C (123% of the Daily Value), iron (72% of the Daily Value), and protein (47% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1648mg per serving (72% 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 for this recipe?
Yes, you can use cuts like pork shoulder or butt, which are well-suited for slow cooking. These cuts are often more flavorful and tender when cooked low and slow, making them great alternatives for pot roast recipes.
What can I do if the pork roast is dry after cooking?
If your pork roast turns out dry, try shredding it and mixing it with some of the cooking juices or broth to add moisture back in. Another option is to serve it with a flavorful sauce or gravy to enhance the dish.
How can I adjust the cooking time for a smaller roast?
If your roast is smaller, reduce the cooking time accordingly. A general rule of thumb is to cook on high for about 20-30 minutes per pound or low for 8-10 hours, depending on the size. Always check for tenderness before serving.
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).