Crock Pot Creole Pork Roast
Transform your weeknight dinners with this flavorful Crock Pot Creole Pork Roast, a slow-cooked masterpiece that infuses your kitchen with the aromatic essence of Louisiana cuisine. This recipe starts with a tender, seared pork shoulder roast, perfectly seasoned with a bold blend of Creole spices, smoked paprika, thyme, and oregano. A medley of sautéed onions, bell peppers, celery, and garlic adds a rich, savory base, while a splash of chicken broth and Worcestershire sauce helps create a luscious sauce that coats every bite. Cooked low and slow for eight hours, the pork becomes irresistibly tender and juicy, soaking up the vibrant flavors of diced tomatoes and Cajun seasonings. Serve it over fluffy white rice for the ultimate comfort dish, and don't forget a sprinkle of fresh parsley for a burst of color and freshness. Whether for a cozy family meal or meal prep, this easy crock pot recipe is a surefire hit for fans of Southern cooking.
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 14.5 ounces canned diced tomatoes (with juices)
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried oregano
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- to taste fresh parsley (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork shoulder roast on all sides until browned, about 2-3 minutes per side.
Remove the pork roast from the skillet and place it in the Crock Pot.
Dice the yellow onion, green bell pepper, and celery stalks. Mince the garlic cloves.
In the same skillet, sauté the diced onion, bell pepper, and celery for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Transfer the sautéed vegetables to the Crock Pot, spreading them around the pork roast.
Pour the canned diced tomatoes (with juices) over the pork and vegetables.
In a small bowl, mix the Creole seasoning, smoked paprika, dried thyme, and dried oregano. Sprinkle the spice mixture evenly over the contents of the Crock Pot.
Add the chicken broth and Worcestershire sauce to the Crock Pot. Stir gently to combine the liquids with the vegetables.
Cover the Crock Pot and cook on low for 8 hours, or until the pork is tender and easily shreddable with a fork.
Once cooked, taste the sauce and season with additional salt and black pepper if needed.
Serve the shredded Creole pork roast over cooked white rice, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 9732 mg | 423% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 28.0 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6047 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
