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What Is a Crock-Pot® Pork Roast?

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  • Written By: Megan Shoop
  • Edited By: Michelle Arevalo
  • Last Modified Date: 13 November 2017
  • Copyright Protected:
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    Conjecture Corporation
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Crock-Pot® pork roast is typically a cut of pork from the shoulder or near the back of the pig that is cooked slowly in a Crock-Pot® with herbs, spices, and sauces for up to 12 hours. The goal of cooking the roast this way is usually to achieve 'fall off the bone' tenderness. Most Crock-Pot® pork roast recipes call for spicy or sweet flavors, and some of them even use fruit. Pork is such a subtle meat that even new cooks can usually play with their favorite flavorings without fear of them clashing with the taste of the pork.

When choosing meat for a Crock-Pot® pork roast, cuts marbled with fat are usually the best choice. Pork fat, when heated, melts and carries flavor and moisture into the meat. This usually helps to achieve the desired tenderness. Those watching their fat intake may choose a lean pork roast, but should be aware that they’ll need additional liquid in the Crock-Pot® to avoid scorching or drying out the roast.

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Liquids suitable for Crock-Pot® pork roast can vary widely. Savory roasts may use beef, chicken, or vegetable stock. Some cooks create a pickling brine with water, vinegar, salt, and spices and slow cook the Crock-Pot® pork roast in it to create pickled pork. Others like to mix savory stock with a little dry red or white wine. Sweet roasts might simmer in apple cider and sherry, or a mixture of chicken broth and apple, apricot, mint, or sweet pepper preserves.

Pork roast stews cooked in the Crock-Pot® may include potatoes, carrots, celery, onions, garlic, and corn. Mediterranean versions might contain chickpeas, hard squash, and peaches or apricots. Those that love sweet-glazed pork roast might enjoy meat simmered together with apple and pear slices, pineapple rings, dried plums, and even cranberries.

One of the most popular uses for Crock-Pot® pork roast is creating pulled pork barbecue sandwiches. Preparing meat for these sandwiches depends largely on the barbecue flavors the cook likes. A favorite store-bought barbecue sauce or marinade is simple and will soak into the pork as it simmers. Other options include tomato sauce mixed with garlic, sugar, lime juice, and hot pepper sauce for spicy Cajun-style sandwiches.

Busy cooks, whether they feed only themselves or an entire household, may fall in love with Crock-Pot® pork roasts. Pork’s ability to absorb flavors makes it easy to prepare a variety of meals from just one kind of meat. Both new and experienced cooks can vary the flavors in this dish so widely that one’s palate may never get bored.

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