Heritage Pork Roast Crock Pot
Experience the ultimate comfort food with this Heritage Pork Roast Crock Pot recipe, a slow-cooked masterpiece brimming with rich, savory flavors. Made with a succulent 3-pound heritage pork roast, fresh herbs like rosemary and thyme, and a medley of tender vegetables including baby potatoes, carrots, and onions, this dish is both hearty and elegant. The pork is seared to golden perfection before slow-cooking in a flavorful broth infused with a touch of optional red wine and Worcestershire sauce, creating melt-in-your-mouth tenderness and an irresistible aroma. Perfect for cozy family dinners or special occasions, this easy crock pot recipe requires minimal prep time but delivers maximum flavor. Serve with the rustic vegetables and drizzle with the luscious pan juices for a meal that’s as nourishing as it is impressive. Keywords: heritage pork roast, crock pot recipe, slow-cooked pork, comfort food, easy family dinner, tender pork roast recipe.
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Recipe Information
Ingredients
- 3 lbs heritage pork roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic cloves, minced
- 1 onion, diced
- 4 carrots, peeled and cut into chunks
- 1.5 lbs baby potatoes
- 2 sprigs rosemary, fresh sprigs
- 3 sprigs thyme, fresh sprigs
- 1 cup chicken or vegetable broth
- 0.5 cup red wine (optional)
- 1 tbsp Worcestershire sauce
Instructions
Pat the pork roast dry with paper towels and season it generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, sauté the minced garlic and diced onion for 2-3 minutes until softened and fragrant. Remove from heat.
Place the carrots, baby potatoes, and sautéed onion and garlic at the bottom of a large crock pot to create a vegetable bed for the pork.
Nestle the pork roast on top of the vegetables and add the fresh rosemary and thyme sprigs around the roast.
In a small bowl, combine the chicken or vegetable broth, red wine (if using), and Worcestershire sauce. Pour the mixture over the pork roast and vegetables.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooked, remove the pork roast from the crock pot and let it rest for 10 minutes before slicing or shredding.
Serve the pork roast with the vegetables and spoon some of the juices from the crock pot over the top for added flavor.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 4598 mg | 200% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 30.5 g | ||
| Protein | 388.5 g | 777% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 10432 mg | 222% | |
*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.
