Thursday, September 19, 2013

Slow Cooker Maple-Sage Pork Roast

Hal loves pork roast and is always asking me to make it.  I'm not usually a fan of pork roast and I definitely do not eat gravy . . . until now . . . 

Slow Cooker Maple-Sage Pork Roast

Prep time:  30 minutes
Cook time:  8 hours (I cooked this on high for 4 hours)

Makes 8 servings

2-3 lb (1.5 kg) boneless pork shoulder roast
2 tbsp real maple syrup or maple-flavoured syrup
1 clove garlic, finely chopped
2 tsp dried sage leaves
1/2 tsp beef bouillon granules or 1 beef bouillon cube
1/2 cup water
2 cups 1-1/2 inch cubes of peeled butternut squash (I used white turnip)
2 cups baby carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tbsp cornstarch
1/2 cup water

Spray 4-5 quart slow cooker with cooking spray.  If pork roast comes in netting or is tied, remove netting or strings.  Place pork in cooker.  In small bowl mix syrup, garlic, sage, bouillon and 1/2 cup water.  Spoon over pork.  Arrange squash, carrots and onions around pork.

Cover and cook on low heat setting 8 to 9 hours.

Remove pork and vegetables from cooker; cover to keep warm.  If desired, skim fat from juices in cooker.  Pour juices into 4-cup microwavable measuring cup.  In a small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup.  Microwave on high 2-3 minutes, stirring every minute, until mixture thickens.  Serve with pork and vegetables.


1 comment:

  1. Pam..... took you advise and tried this recipe, although we did an oven version. Bought a $10 Marc Angelo roast from Freshco/WalMart. Placed into a greased baking dish (mine was pampered chef), peeled and cubed 1 large sweet potato and tossed it around the roast. Did the same with a large onion and added a small bag of mini carrots. I made the brine pretty much the same as you (2 tbsp real maple syrup or maple-flavoured syrup
    1 clove garlic, finely chopped
    2 tsp dried sage leaves
    1/2 tsp beef bouillon granules or 1 beef bouillon cube
    1/2 cup water)
    except added 1 extra cup of water so the veggies did not dry out. Cooked on 300 for 2 hours. I removed the veggies and roast and threw the brine over the rice we had made as a side dish.................... ummmm the 3 of us polished it all off..... :)

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