Paleo Slow Cooker Pork Roast Recipe wi/ Chimichurri - My Natural Family (2024)

FAQs

Do you have to brown a pork roast before slow cooking? ›

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

NOTE: Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully.

Place the roast in the crockpot on top of all of the vegetables and pour the beef broth over all. Cover the crockpot and cook on low for 7 to 9 hours or until the pork is 150 F on a meat thermometer and the vegetables are tender.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

The key to a tender and juicy pork roast is to make sure it's at least halfway submerged in liquid as it cooks. It's also important to place the roast fat side up in the pot. As the pork cooks, the fat will melt into the meat which will prevent it from getting dry.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.

Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!

Set the cooker to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome.

Can you overcook a pork roast in a slow cooker? ›

Can you overcook pork loin roast in a crock pot? It is best to cook this lean cut of meat on low and slow rather than on high. The high setting can cook it too fast and tends to boil it. Pork loin roast can be overcooked and will become dried out, even in the crock pot.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

We recommend using a pork shoulder roast or Boston butt, adding at least 1 cup liquid to the slow cooker, and cooking for a range of 6 to 8 hours.

Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor. Roasts should have a hint of pink in the centre after cooking.

DISH IT UP NO-BROWNING-REQUIRED POT ROAST

Unwrap the roasts and season with salt and pepper. Add roasts to the vessel, then scatter the onions and garlic around the meat. Pour in the beef stock. Cover with the lid.

Sear and slow-cook.

Heat the vegetable oil in a large skillet over medium-high heat, then add the pork butt. Let sear undisturbed for 2 minutes, then flip and sear the other side for 2-3 minutes. Transfer the seared pork butt to your slow-cooker and pour the BBQ sauce all over the top.

Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off.