I’ve put off jumping on the instant pot bandwagon as it’s actually too slow for us. When we come home at 5 or 6 pm and my P.S. has to be in bed by 7 pm due to his work schedule, we don’t often have an hour to wait. But 5-8 hours in a crockpot started earlier in the day works very well. A quick side salad or some steamed vegetables and we have a instant meal using a crockpot.
I’ve done several posts on making pork roasts in the crockpot. Basically I sear all sides of the roast until dark brown in a skillet over medium high heat, then place it in the crockpot. This is done to seal in the juices for the most part, but it also adds amazing flavor to the finished pork roast. We fight over the darker bits at dinner!
I slice a large onion and place half of the slices on the bottom of my crockpot. I place the seared roast on top of the onions and pour in chicken broth to a 2″ depth.
Next I cover the roast with seasonings. On this particular roast I’d used rosemary, cumin, oregano, garlic, salt and pepper. I used about a teaspoon of each since my roast was so large. I always use a very generous amount of salt for best flavor. I put the second half of the sliced onions on top of the roast. I use whatever onion I have on hand; this time it was a red onion. Usually I use a white or yellow onion.
I use chicken or vegetable broth, pouring it into the crockpot to a depth of 2″. I don’t want it too deep to begin with as the juices of the roast do come out and we don’t want a roast totally underwater. That boils it and makes it tough. We want to braise it, leaving half of the roast above the liquid.
I let the 8 lb roast cook on high for 5 hours. When I check the internal temperature of the roast I want it to be at least 200°F. At that temperature the meat shreds easily and most of the fat and other bits have dissolved. The meat is tender and easily pulled apart. To remove it from the crockpot use two large forks and beware, it will probably fall apart on you! Make sure the dish you’re transferring the roast to is next to the crockpot!
I let the roast cool a bit for handling and use 2 forks to pull it apart into shreds. From there I refrigerate the pork in a covered container and it’s ready to use for sandwiches, soups, or other flavorful meals. It can also be frozen in portions for future uses.
The roast can be used for hot pork sandwiches or simmered with barbecue sauce and eaten on buns. I also use it for fried rice, or in soups. There are so many uses for the pork it’s nice to roast a large one and have portions in the freezer for fairly quick meals. If you use Mexican spices you could make enchiladas or tacos or a southwestern soup. So many uses for just one roast!