Porketta Roast -Crock-Pot

5.0
( 4 reviews )
Review
Cooking Mode
12
Ingredients
20m
Prep Time
8h
Cook Time
8h 20m
Ready In

Recipe: #1019

October 21, 2011

Categories: Pork Roast, Fathers Day Game/Sports Day, more

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"This is perfect for those days when you are going to be out all day. Just pop it in the crock in the morning and it is ready when you get home at supper time. I don’t eat the potatoes as they are sitting in the drippings while cooking, however, my husband thinks this is the best part of the meal."

Original is 7 servings
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Ingredients

Nutritional

  • Serving Size: 1 (408.9 g)
  • Calories 610.1
  • Total Fat - 35.3 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 138 mg
  • Sodium - 493.3 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 2.5 g
  • Protein - 37.2 g
  • Calcium - 59.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 1.6 mg


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Step by Step Method

Step 1

Mix first 9 ingredients together in a bowl; set aside.

Step 2

Poke holes throughout the roast and insert the garlic slivers.

Step 3

Rub the roast well with the spice mixture and wrap it up in plastic wrap.

Step 4

Refrigerate at least 6 hours or overnight.

Step 5

Place the potatoes in the bottom of a 4 quart crock-pot and add enough water to cover half way up the potatoes.

Step 6

Place the pork shoulder over the potatoes.

Step 7

Cover and cook on low for 8 to 9 hours.

Tips


No special items needed.

4 Reviews

Write Review
Mikekey

I made a couple of changes but the result was delicious. We don't care for dill so subbed ground sage and used a sirloin tip pork roast for just the two of us and did it in my smaller slow cooker. Everything turned out great, and a very nice Fall dinner, served with some roasted baby carrots. I am adding this one to the "to make in the RV" book.

5.0

review by:
(19 Oct 2014)
Gerry

Have to love an easy to make recipe that tastes this good! I made as posted and wouldn't change a thing. Loved the seasonings - I am particularly fond of fennel so that put it right over the top for me! Thanks Bea!

5.0

review by:
(23 Oct 2013)
Luvcookn

SHUT THE FRONT DOOR! This is very well seasoned and tender! I used a piece of pork from the leg that I butchered down, it was only 1 1/2 lbs but used all the seasoning for this. And I am glad I did. Also used no salt chicken stock instead of the water. Then put it in a 250F oven for 3 hours in a covered roaster. Thickened the pan juices with a cornstarch slurry and added a wee bit of lemon pepper and chives. Then I took the potatoes and dried the tops and brushed them with a wee bit of olive oil and a dusting of pepper and broiled them. This so very yummy, I will be making this again when I can get a pork shoulder! Thank you Bea for another great recipe! Made for Billboard Recipe Tag. UPDATE 2/24/19 Made this awesome recipe several times with the pork shoulder. And it never fails to be deliciously wonderful.

5.0

review by:
(24 Jan 2013)
Bergy

This is so easy to prepare in the morning and enjoy for dinner. We loved the combination of spices, especially with the taste of fennel coming through. I used a boneless rib roast and it didn't take quite as long to cook - 6 hours. It sliced beautifully and was so tender! Thanks Bea for a great recipe

5.0

review by:
(24 Jun 2012)
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