Slow-cooked pork roast recipe

5 from 1 vote

Slow-cooked pork roast recipe

A healthy Paleo recipe for a slow-cooked pork roast with very little preparation that will leave your house smelling amazing and your guests asking for more.

Course Main Course

Cuisine American

Keyword pork, roast, slow cooker

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 571kcal

Cost 12

Ingredients

3 lbs boneless pork loin roast
2 tablespoon paleo cooking fat
5 cloves garlic minced
1 onion thinly sliced
1 tablespoon chili powder
2 teaspoon ground coriander
2 teaspoon ground cumin
¼ cup apple cider vinegar
1 ½ cups water or homemade stock
1 14 oz can whole tomatoes with juices
2 bay leaves
Sea salt and freshly ground black pepper to taste

Instructions

Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
3 lbs boneless pork loin roast, Sea salt and freshly ground black pepper to taste
In a large skillet over medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow cooker.
2 tablespoon paleo cooking fat
In the same skillet used above, combine the garlic, onion, chili powder, coriander, and cumin. Mix well while scraping up the leftover meat bits in the pan (adds great flavor!).
5 cloves garlic, 1 onion, 1 tablespoon chili powder, 2 teaspoon ground coriander, 2 teaspoon ground cumin
Add the vinegar to the skillet and allow it to come to a boil. Continue cooking until the liquid is nearly all evaporated.
¼ cup apple cider vinegar
Finally, add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow cooker with the pork roast.
1 ½ cups water or homemade stock
Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper if needed.
1 14 oz can whole tomatoes, 2 bay leaves
Set your slow cooker to low and cook for about 8 hours. Once the meat pulls apart easily, and it is not too pink in the center, it is ready to serve.
Discard the bay leaves, carve the roast into thick slices and serve with the cooking liquid as a sauce.

Nutrition