Slow Cooker Pork Roast with Apples and Onions

 

I love my crock pot… slow cooker.. whatever you want to call it… is fine with me!  As far as I’m concerned it is one of the most ingenious inventions.. a true time saver for the busy cook.

I must have hundreds of recipes.. and they are all better than the next….

I usually roast my pork roasts in the oven… but this time I decided to try using the crock pot instead.  I was more than happy with the results.

TIPS

I usually make a boneless pork roast… this one had bones (you know the kind.. the ones the butcher cuts to make bone-in pork chops).  I honestly prefer the boneless pork loin roasts… but this one came out delicious.  Use which ever cut you prefer.

I have a 5 quart crock pot that has a non-stick metal “crock” so it was super easy to brown the sides of the roast on the stove and then set-up the crock pot for slow cooking… if you don’t have one like this, don’t be tempted to skip searing the roast before starting the crock pot.  In my opinion it helps keep the juices in the roast for a really tender and moist piece of meat.

I used 3 fairly large apples… you can use any type you prefer… I used a slightly sweet apple.. varieties available differ in different parts of the country… so choose one that you like that’s available near you… you can use Granny Smith apples if you prefer a more tart flavor.

The cinnamon is just sprinkled… so I didn’t list any specific quantity… the same for the garlic powder, onion powder salt and pepper… I wouldn’t suggest being too heavy handed unless you love cinnamon… use just enough to produce a light flavor.

The honey is drizzled over the roast… I approximated the amount… use your judgment …

I keep small bottles of apple juice on hand… they’re perfect to use in recipes.. this is an example of one of those recipes… I used about ½ -3/4 of a cup … not quite the whole little bottle.  You want moisture to cook the roast and also for the sauce after.

You can make this with or without onions… I used yellow onions and there was little onion flavor in the final sauce… but it was delicious so I use them…

Cooking times will vary depending on the size roast, bone-in or boneless and how hot your crock pot runs.  My roast was 3 ½ pounds, bone-in, my crock pot runs pretty much average (I have another crock pot that runs hot so this one is pretty much as it should be) and I cooked it on high for a little more than 4 ½ hours.  The high setting cooked it with a little simmer along the edges.  The roast was moist and tender but did not fall apart.  I hope this helps you decide how to gauge it. 

You can use an instant read thermometer to check if the meat is done.   It should have an internal temperature of 145 degrees F.  Make sure you are putting the thermometer in the middle and the prong is not hitting the bone (if the roast has a bone).

I served this with mashed sweet potatoes and string beans… a truly wonderful dinner with little work.

I hope you try it!

 

Recipe:  Slow Cooker Pork Roast with Apples and Onions

All you need:

3-4 pound pork roast

2 tablespoons olive oil

Garlic powder

Onion powder

Salt

Pepper

½ - ¾ cup apple juice

3 apples, cored, peeled and thickly sliced

2 medium onions, cut in half then thickly sliced

About 2 tablespoons honey * See TIPS

1 ½ tablespoons brown sugar

Cinnamon

1 tablespoon cornstarch

All you have to do:

Heat the olive oil over medium high heat in either a Dutch oven, large skillet or the crock pot if you have one that is metal and can be used on the stove top.

Pat the roast dry with paper towel and sprinkle all sides with garlic powder, onion powder, salt and pepper.   Sear the meat on all sides to a light brown.

If you used a separate pan to sear the roast, place the meat in your crock pot fat side up.  Add the apple juice then the sliced apples and onions. (I layered ½ the apples then the onions then the remaining apples).  Drizzle the honey over the roast. Then sprinkle the cinnamon and brown sugar over the roast and apples.

Cook on high for 4 ¼ to 5 hours or 6-7 hours on low or until the internal temp is 145 degrees F.  *** Read my tips for determining how long to cook your roast.  

Remove the roast to a cutting board and cover loosely with foil, allowing it to rest while you finish the sauce.

To make the sauce, remove the liquid from the crock pot to a sauce pan. Add the cornstarch and cook over medium high heat, whisking until the cornstarch is fully incorporated and the sauce has thickened to your liking… add additional apple juice if needed (I did not need to).  Remove the sauce from the heat and add the apples and onions from the crock pot.

Slice the roast and serve on a platter with some sauce over it.

I also serve additional sauce in a bowl on the table.

 

All About Crown Roast of Pork

Looking for more holiday meal ideas? Pork is a traditional meat for many holidays.    You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the novice cook.

First stop… the Butcher

I know I’ve said this before… the butcher… a good one.. is your friend. I have had loads of help from my grocery stores' butchers. They’re eager to help and really have a wealth of information.

But… as with many experts who are passionate about their subject… a butcher going on about your choices can overwhelm you with information. The best advice I can give you… do a little reading before hand… so when you ask your butcher for help.. you’re not lost in all the information.

Ordering a Crown Roast

I highly recommend that you order it in advance. With the holiday still a week away, stop by the butcher and ask how much advance notice you will need to give him to order a Crown Roast of Pork. While you’re there, ask him what size he recommends for the number of people you plan to serve. Then go home and do a little research, plan your menu and then order your meat.

I have gotten burned too often by either not ordering enough or way too much. In all fairness to the butcher, he doesn’t know what else I plan on serving and just what kind of meat eaters are among my guests. Take his recommendation and think about it before ordering. I’d recommend two chops per person as a generous serving.

So Just What is a Crown Roast of Pork?



A Crown Roast of Pork is made up of pork rib roast/ rack of pork. It’s formed by tying the rack into a circle with the ribs standing up. I have always had the butcher do it.

Before roasting … or it can also be barbecued… there is a bit of prep work that needs to be done. I have always had the butcher do this also. The roast needs to be … what is called… “Frenched”. What this means is … the meat needs to be cut away from the end of each rib so that part of each bone is exposed.

Cooking Methods

Okay so now you have your roast… let’s go over your cooking options. Roasting is by far your best choice. It is easy and pretty hassle free. It leaves you time to concentrate on other parts of your meal.

If you live where barbecuing is even an option.... read on.... There are articles on how to barbecue one, but they are few and far between….  here is an article to help you. I have never barbecued one and not sure I ever will, I like roasting mine.

The National Pork Board follows the guidance of the US Department of Agriculture recommendations, which say to cook roasts to an internal temperature of 145 degrees F., followed by a 3-10 minute rest time.

Roast in a shallow pan, uncovered, at 350 degrees F for 12 minutes a pound and be sure to check the internal temperature with a meat thermometer. Cover the ends of the bone with a strip of foil.

Brining

Brining is marinating meat in a salty liquid, usually water, and sometimes with other liquids, such as, in the case of pork, apple cider.

Many people brine their crown roasts before roasting, it makes the meat tender and does infuse flavor also. 

Basting

There are a variety of basting sauces to use… typically the roast is seasoned and basted before and periodically during roasting.

Stuffing

Some recipes stuff the center and then cook the roast stuffed… some cook them separately and spoon the stuffing into the hollow just before serving. Both methods are good… it can just be personal choice which method to go with.

A word of caution, stuffing it and roasting it stuffed can be tricky… you don’t want the meat to be done and the stuffing not. Make sure you don’t overstuff it.

I recommend making them separately and spooning the stuffing in before serving or cooking them separately and spooning some of the stuffing in the center about 30 minutes before the roast is finished cooking, then returning it to the oven, this way everything is thoroughly cooked and the stuffing in the center has a little crust on top when it comes out of the oven.

As with the basting sauce, stuffings vary widely and are really personal choice. My Apple Cranberry Stuffing recipe was actually a recipe I found years ago and was for a Crown Roast of Pork…. I used it for Cornish Game Hens and have used it for turkey almost every Thanksgiving since.

How to Carve a Crown Roast

Insert a large carving fork in the side between two ribs to steady it. Using a large sharp carving knife, cut down each rib to cut each chop off.

Need Roasting Pans, Accessories, Recipe Ideas or Even Wine Pairings?

Check out Williams Sonoma, they have everything you may want to add to your kitchen supplies and they have wonderful recipe ideas and serving ideas. The wonderful main picture above is for their Brined Crown Roast of Pork.

I hope I took some of the mystery out making a Crown Roast of Pork and inspired you to try it. Pork is always a wonderful choice, easy to make and low in fat… after all … it is the other white meat.






Source: www.porkbeinspired.com

Photos:
Raw Crown Roast of Pork by Pork Be Inspired
Header picture by Williams Sonoma

Easy Crockpot Carnitas

According to Wikipedia... Carnitas literally means "little meats".... it's braised or roasted pork... a cut of meat that's usually heavily marbled...

I used a "Boston butt".... this recipe is perfect for the crockpot.... easy and delicious!

TIPS

I make my own enchilada sauce.. it's easy and delicious.. you can make it the night before to save time in the morning.

The cocoa in the enchilada sauce is baking cocoa...unsweetened.. not the kind you make chocolate milk with.

To save time in the morning.... I slice my onion the night before as well... just pop it into a Ziploc bag and you're good to go in the morning...

I also measure out my spices the night before.. put it in a small custard cup or ramekin.. saves a few minutes also.

If your pork has a bone.. like mine did recently... you will need to cook it in the crockpot a bit longer.. I cooked my 2.6 pound Boston butt about 6 1/2 hours on high... then I removed it and shredded the meat... I removed all but about 2 cups of liquid from the crockpot.... and returned the shredded pork to the pot... added the mild chilies and lowered the heat to low.... then cooked it for another hour or so...

The spice rub will easily accommodate a larger roast, so will the enchilada sauce, so stick to these quantities even if you use a larger piece of meat, you just may need to cook it longer, that's all.  It's done when it shreds easily.

This will serve 4-6.  I figure 2 filled tortillas per person.

Serve this with shredded cheddar cheese, sour cream and guacamole... shredded lettuce on the side with sour cream and guacamole make a great meal!

Recipe:  Easy Crockpot Carnitas

All you need:

1 Boston Butt (pork shoulder) about 2 1/2 to 3 pounds

1-2 tablespoons olive oil

1 large sweet onion, sliced

For the Spice Rub:

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon onion powder

1/2 teaspoon paprika

1 1/2 teaspoons cumin

1/4 teaspoon cayenne

For the Enchilada Sauce:

3 tablespoons flour

3 tablespoons Hot Mexican-Style Chili Powder (by McCormick)

1 teaspoon cumin

1 teaspoon cocoa

1 1/2 teaspoon garlic powder

1 1/2 teaspoons onion powder

1 teaspoon oregano

1 can (8 oz.) Hunt's Tomato Sauce (plain)

1/4 teaspoon salt or to taste

3 cups water

1 can (4.5 oz) chopped green chilies

Also:

Tortillas

Shredded cheddar cheese

Sour cream

All you have to do:

To make the Enchilada Sauce:

In a small bowl combine flour and all spice ingredients.  Add about ½ cup water and whisk until smooth.

Pour the mixture into a small non-stick pot.  Over medium heat, stir using a coated wire whisk (one of my favorite kitchen tools).  Add the remaining water and continue stirring until mixture is smooth and thickens.  Add the tomato sauce and stir well.

To prepare the pork:

In a small bowl, combine all the spices for the spice rub... using a wire whisk will help mix the spices evenly. 

Rub the spices into the pork on all sides.  In a large skillet heat the olive oil over medium high heat.  Sear and brown all sides of the pork.

Lay the onions in the bottom of the slow cooker.  Lay the pork on top of the onions.  Pour the enchilada sauce over the pork.  Cook on high 4-5 hours (without a bone) or 6-6 1/2 hours (meat with a bone).  You want the meat very tender ... it should practically shred as you remove it from the pot.

Shred the meat.  Remove all but about 2 cups of liquid from the crockpot.  Return the shredded meat to the crockpot and add the canned chilies.  Stir well, replace the lid and set the heat on low.  Cook for an additional hour.

Serve with tortillas, shredded cheddar cheese and sour cream.

Recipe: Southern Smothered Pork Chops

Southern Smothered Pork Chops are a delicious Southern favorite and is a nice change from other recipes... it really is a light creamy sauce... quick and easy to make.

TIPS
You can use bone in or boneless loin pork chops.

I dredge them in a seasoned flour about 1/2 cup of flour is all you need for 4 - 6 large chops and you probably will have a bit left.  Season the flour with a sprinkling of salt, pepper, garlic powder and onion powder.

I added sliced fresh mushrooms to the original recipe.. we like mushrooms.. you can leave them out if you prefer.

I season the sauce to taste with salt, pepper, onion powder and garlic powder.. and pinch of cayenne (optional)... a sprinkling is really all you need.

I bought thick chops and figure one chop per person.

This simple dish goes well with mashed potatoes, noodles or rice.

Recipe:   Southern Smothered Pork Chops

All you need:

Thick loin pork chops

1/2 cup flour, seasoned *See TIPS

2 tablespoons olive oil

2 tablespoons butter

1 pkg (8 oz.) fresh mushrooms, sliced

1 cup chicken broth

2 tablespoons flour

1/2  cup buttermilk

Garlic powder

Onion powder

Salt

Black pepper

Pinch of cayenne pepper (optional)

All you have to do:

Dredge the chops in the seasoned flour.  Discard any leftover flour.

In a large skillet heat the butter and olive oil over medium high heat.

Add the pork chops and sear on both sides.   Add the mushrooms and cook for about 3 minutes.

Meanwhile, in a large measuring cup whisk together the chicken broth and the 2 tablespoons of flour until no lumps appear.

Add the chicken broth mixture and the buttermilk and season to taste with additional salt, pepper, garlic powder and onion powder.  Stir well.

Cook at a low simmer for about 15 minutes or until the pork chops are fully cooked.  

Serve on a platter with sauce over it.

Recipe: Breaded Pork Cutlets (Schnitzel) with Capers

These Breaded Pork Cutlets were a bit thick for schnitzel… but … you can’t be too picky when getting pork cutlets… the problem is pork cutlets are tough to come by.. I rarely see them in the meat case even in New York… so I happily bought them when I saw them… thicker or not.. they were going in the cart..

You can request them from your butcher… I’m sure he will be happy to oblige.

To be a true schnitzel it should be a thin pork cutlet.. these were not thin… no amount of pounding would have flatten them enough to be traditional schnitzel in my book. So these are thick schnitzel… there I said it… for you purists.. consider them Breaded Pork Cutlets…. no matter what you call them… they’re delicious just the same…

Don’t know what capers are? Read a post I wrote last year about what they are… click here for it.

TIPS

The capers are optional… my Mother never put capers on top of her schnitzel… but our favorite restaurant in Saratoga, NY, the Ripe Tomato puts them on top of their Pork Schnitzel… and we love it .. so that’s why they’re in this recipe…. you can omit them if you like.

Traditionally, these are fried… it’s best to do half butter half oil… the oil keeps the butter from browning too much and butter adds fabulous flavor… and yes I know frying is not the best for you.. but it does taste fabulous… so for a special meal.. you can splurge.. or… (continue reading)

You can use a cooking oil spray in your pan instead… and give the cutlets a light spray and cook them that way.. it does lighten the dish up considerably…. or… (keep reading)

You can bake them… line your baking pan with non-stick foil or use a truly non-stick baking pan.. spray it lightly with cooking oil spray… and give the cutlets a light spray… put in a preheated oven at 400 degrees F for about 20-25 minutes depending on how thick they are.

To further lighten up the recipe.. you can use Egg Beaters instead of whole eggs.

I drain the capers and sauté them quickly in the left over butter in the pan I cooked the cutlets in… the butter just gives them a wonderful flavor.

Figure one large pork cutlet per person.

This recipe is quick and easy… serve it with red cabbage, potato pancakes and apple sauce … and you will think you are in Bavaria!






Recipe: Breaded Pork Cutlets with Capers

All you need:

Pork Cutlets
Plain bread crumbs (amount depends on the quantity of cutlets)… about 1 cup for 4-6 cutlets
2 eggs with a dash of milk, beaten
Flour seasoned with salt and pepper (amount depends on the quantity of cutlets)… about ½ cup for 4-6 cutlets
2 tablespoons butter
2 tablespoons olive oil
Capers
Lemon wedges (optional)

All you need to do:

Preheat the oven to 250 degrees F.

Set up 3 bowls (wide bowls, if possible).

In one bowl, mix the flour, salt and pepper.

In another bowl, beat the eggs and milk until well combined.

In another bowl, add the bread crumbs.

Dip the cutlets, one at a time, first in the flour (make sure the entire cutlet is covered in flour).

Then dip the floured cutlet in the egg mixture.

Then dip the cutlet in the bread crumbs, covering the cutlet completely.

Place on a plate and repeat the steps until all cutlets have been breaded.

At this point, you can cover the cutlets and store in the refrigerator until you’re ready to fry them.

When ready to fry, heat a large skillet on medium high heat.

Add the butter and olive oil to the skillet. Do not let butter burn.

When the butter is melted, add the cutlets to the skillet.

Cook until the bottom is brown and crispy (about 3-4 minutes).

Flip the cutlets and cook the other side until brown and crispy (about 3 minutes) and pork is cooked through.

Remove cutlets from the skillet and lay on paper towels to pat off excess grease.

Put the cutlets on a oven proof plate and keep warm in the preheated oven while you cook the remaining cutlets. Cover loosely with foil…. you don’t want moisture from the steam to make the cutlets lose their crispiness.

Drain the capers and sauté them for a minute or two in butter.

Remove with a slotted spoon and sprinkle them over the cutlets.

When ready to serve… garnish with lemon wedges.

Recipe: BBQ Pork Sandwiches

This recipe for BBQ Pork Sandwiches is so easy… it practically makes itself… no kidding… and the end result is restaurant quality pulled pork … at a fraction of the cost it would be to take the family out..

I serve these delicious sandwiches with the pork piled high on rolls…. and with seasoned oven baked fries and coleslaw…. A delicious dinner!

Now for the easy part…. 3 ingredients… and a crock pot… seriously! … Warren made ours… it was so easy he didn’t mind… and what a treat to have a meal cooked for me!

TIPS

This recipe calls for boneless pork ribs… you can also use a Boston Butt… if you do use the Boston Butt.. plan on cooking it longer… 8-10 hours… or until it begins to fall apart.

The beef broth amount will vary with how many pounds of ribs you have… you want to have about 2/3 of your meat covered in broth.

You can make this over night and prepare the meat quickly in the morning. Refrigerate until that evening, all you have to do is reheat it in the microwave or the oven…

This recipe makes 6 servings.

You simply have to try this recipe!






Recipe: BBQ Pork Sandwiches

All you need:

3 pounds boneless pork ribs
1 ½ - 1 ¾ cups beef broth (see tips)
2 bottles BBQ sauce (your favorite)

All you have to do:

Put the pork ribs in the crock pot and add the beef broth. Set the pot on high and cook for about 6 hours or until the meat falls apart when poked with a spoon. Turn the meat once about halfway through cooking.

Allow to cool long enough to handle. Pull meat apart, discarding the fat.

Add about 1 ½ bottles of BBQ sauce to the meat and mix well… add more as needed.

Put in a microwaveable dish and microwave for 8-10 minutes on 80% or until heated through, stirring occasionally.