Slow Cooker Pork Roast Roti De Porc a La Mijoteuse
Transform your dinner table with the rich aromas and comforting flavors of Slow Cooker Pork Roast (Rôti de Porc à la Mijoteuse), a French-inspired dish that's as effortless as it is elegant. This recipe features tender, fall-apart boneless pork shoulder infused with Dijon mustard and seared to golden perfection before being slow-cooked with a medley of vegetables including carrots, celery, and potatoes. Fresh rosemary, thyme, and bay leaves add depth to the savory chicken stock, creating a flavorful broth that can be thickened into a luscious gravy. With minimal prep and hours of hands-off cooking, this hearty pork roast is perfect for cozy family meals or stress-free entertaining. Pair it with crusty bread or a crisp side salad to round out this satisfying, all-in-one dish!
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Recipe Information
Ingredients
- 1.5 kg boneless pork shoulder (or pork loin)
- 2 tsp salt
- 1 tsp black pepper
- 4 cloves garlic cloves, minced
- 1 large yellow onion, sliced
- 3 medium carrots, chopped
- 2 medium celery stalks, chopped
- 600 g small potatoes, halved
- 2 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 500 ml chicken stock or broth
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp all-purpose flour (optional, for thickening)
Instructions
Season the pork shoulder with 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the Dijon mustard evenly over the surface of the pork.
Heat a large skillet over medium-high heat and add the olive oil. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set it aside.
In the same skillet, add the sliced onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened and aromatic. Remove from heat.
Place the halved potatoes at the bottom of the slow cooker. Layer the sautéed vegetables on top of the potatoes.
Nestle the seared pork roast on top of the vegetables. Add the rosemary, thyme, and bay leaves around the pork.
Pour the chicken stock over the vegetables and pork, ensuring the liquid reaches about halfway up the roast without covering it entirely.
Cover the slow cooker and cook on low heat for 8 hours (or on high heat for 4-5 hours) until the pork is fork-tender and the vegetables are fully cooked.
Optional: To thicken the cooking liquid into a gravy, remove 1/2 cup of the liquid and whisk in the all-purpose flour until smooth. Return the mixture to the slow cooker and stir well. Let it cook for an additional 10-15 minutes to thicken.
Remove the bay leaves and herb stems before serving. Slice the pork roast and serve with the vegetables and gravy.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1705 mg | 36% | |
*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.
