I know that it might seem like my SousVide Supreme holds favored appliance status in the kitchen (and it does), but slowly, yet surely, my trusty slow cooker is coming in out of the doghouse.
The Crock-Pot was banished to the garage (a.k.a. appliance doghouse) due to it’s inconsistent output but now I think it might deserve it’s own permanent spot on the kitchen counter. Gasp!
Why all the renewed adulation? Recently, my lil slow cooker has produced quite a few tasty meals with little fuss or muss. Tonight was no exception. I adapted another recipe from Slow Cooker Revolution, the new cookbook by America’s Test Kitchen, and the results were delicious. Plus, I was able to throw it together in about 30 minutes (including clean-up).
*Update 5/14/11: Splashing in some Red Boat fish sauce to the braising liquid before cooking and at the very end really adds a special oomph to the dish. It truly is a secret weapon in your pantry!
Time to make slow cooker pork pot roast!
Serves 8
Ingredients:
- 2 tablespoons ghee
- 8 leeks, whites only, thinly sliced (or 2 medium onions, chopped medium)
- 1 small cabbage, cut into eighths (optional)
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 sprigs of fresh thyme (or a few good shakes of Sunny Paris seasoning)
- ¼ cup dry vermouth
- ¼ cup organic chicken stock
- 1 (28-ounce) can fire-roasted diced tomatoes, drained
- 1.5 pounds of carrots, peeled, and cut into 1-inch chunks
- 4 celery stalks, cut into 1-inch chunks
- 2 (2-to 2.5-pound) boneless pork picnic shoulder roasts, trimmed and tied or 1 (4-pound) picnic roast
- Kosher salt
- Pepper
- 2 teaspoons Banyuls vinegar
- Red Boat fish sauce
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I melted the ghee in a large cast iron skillet over medium-high heat. I know I could make my own but I don’t. Here’s the one I’m really digging at the moment:
Then, I added the leeks, garlic, tomato paste, and thyme to the melted ghee. If you don’t have fresh herbs, just shake on some dried ones! I cooked the leeks until they were softened and lightly browned (8-10 minutes).
Then, I added the broth and vermouth to deglaze the pan. 
I chucked the leek mixture along with the tomatoes, carrots, and celery into the slow cooker. If you are adding cabbage, tuck it in around the roast. (*UPDATE: 5/14/11: I splashed on some Red Boat Fish sauce before proceeding to the next step.)
I dried off my roasts, took off the elastic netting…
…and seasoned them liberally with salt and pepper. (*Update 5/14/11: I also sprinkled on Sunny Paris seasoning all over the pork. It’s best to season your pork overnight to get the best flavor.)
I tied the roasts up with twine…
…and nestled them into the slow cooker.
I covered the cooker and set it to cook on low for 9-11 hours.
After the roast was finished cooking, I fished out the two roasts and put them on a cutting board to rest.
I removed the thyme twigs from the pot and I used a large spoon to degrease the braising liquid. I added the vinegar, fish sauce, and salt and pepper to taste. Then, I shredded up the meat, served it on top of the veggies, and poured on the braising liquid.
This meal was a hit for the whole family (except for Little-O) and I can’t wait to gobble up the leftovers!
*Update 5/14/11: If you have a roast with a nice layer of fat on top, broil it for a few minutes to carmelize the fat! See below for pics and directions:
After I removed the roast from the slow cooker…
…I put the roast on a coconut oil greased rack on top of a foil-lined tray and stuck it in the broiler for about 2-3 minutes or until evenly browned.
Once it’s nice and toasty, I nestled the roast back in the veggies and braising liquid and shredded the meat with two forks.
Voila!
Definitely do this version if you’ve a nice fatty pork roast!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Pork Pot Roast
Ingredients
- 2 tablespoons ghee
- 8 leeks (or 2 medium onions) whites only, thinly sliced
- 6 garlic cloves minced
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- ¼ cup chicken stock
- ¼ cup dry vermouth
- 1 (28-ounce) can fire-roasted diced tomatoes drained
- 1½ pounds medium carrots peeled and cut into 1-inch chunks
- 4 celery stalks cut into 1-inch chunks
- 1 small cabbage cut into eighths (optional)
- 1 tablespoon Red Boat fish sauce
- 4 pounds boneless pork picnic shoulder roasts trimmed and tied
- 2 tablespoons Banyuls vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Melt the ghee in a large cast iron skillet over medium-high heat. Add the leeks, garlic, tomato paste, and thyme to the melted ghee. If you don’t have fresh herbs, just shake on some dried ones! I cooked the leeks until they were softened and lightly browned (8-10 minutes). Stir in the tomato paste.
- Add the chicken stock and vermouth to deglaze the pan.
- Chuck the leek mixture along with the tomatoes, carrots, and celery into the slow cooker. If you are adding cabbage, tuck it in around the roast. Sprinkle in about a tablespoon of Red Boat fish sauce.
- Dry off your roasts, take off the elastic netting, and season them liberally with salt and pepper. If you have the time, it’s best to season your pork overnight to get the best flavor.
- Tie up your roasts with twine and nestle them into the slow cooker. Cover the cooker and set it to cook on low for 9-11 hours.
- After the roast is finished cooking, fish out the two roasts and put them on a cutting board to rest.
- Remove the thyme twigs from the pot and use a large spoon to degrease the braising liquid. Add in the vinegar, fish sauce, and salt and pepper to taste. Then, shred up the meat, serve it on top of the veggies, and pour on the braising liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
