I have no idea why we eat pork roast so often. Ok, I do know. Because it’s so easy to fix and also because today’s pork, “the other white meat” is pretty lean. Hubby complains that by breeding all the fat out of it the meat is dryer than it should be and he may be right. But it sure is healthier.
We’re also fans of the slow cooker and use it often. It doesn’t heat up the kitchen and you can turn it on and forget about it.
The other day I had an almost three-pound boneless pork roast and I wanted to prepare it a new way. So I looked around online and then cobbled this crock pot pork roast recipe together. It’s pretty easy, but the cooking times I saw online were too long. I’ve adapted them below.
So next time you want an easy meal, stick a pork roast and some spices into the crockpot and go about your business while it goes about its.
Pork loin roast, about 3 lbs
1/4 cup lemon juice
3 Tablespoons chopped fresh rosemary
1 Teaspoon thyme, dried or fresh
3 garlic cloves, minced, or 3 frozen squares
salt and pepper to taste
I use a liner for my slow cooker, making cleanup a breeze. Since hubby does cleanup, he’s a fan, too. You can find them near the food wraps at the grocery.
Also, this is a waterless recipe, so don’t freak out. It won’t set the house on fire.
- Line the crock pot and put the roast in.
Pour in the lemon juice.
Rub the garlic into the meat.
Sprinkle on the herbs, salt and pepper.
I turn the roast and rub it with all the fixings, cover the crock pot and set it on LOW.
About cooking time
The recipes I saw all said cook on LOW for 6 to 8 hours. That was too long for our crockpot and while the meat was delicious, it was dry. The next time I make it, I’ll check it after 4 hours.
I served it with baked sweet potato and a great green salad.