Slow-Cooker Pork Pot Roast
From Cook's Country
Beef shoulder is the classic choice for pot roast recipes, but we wondered whether pork shoulder could be used as a worthy substitute. After all, pork shoulder’s fat content and marbling are similar to beef chuck’s, meaning it requires the same low-and-slow cooking to become tender. But when we tested this theory in our Slow-Cooker Pork Pot Roast recipe, we ended up with watery, thin sauce, while the potent flavors of red wine, beef broth, and canned tomatoes completely overwhelmed the flavor of the pork. For the full-flavored Slow-Cooker Pork Pot Roast recipe that we were after, we eliminated the broth and cut back on the amount of wine and tomato juice we added. A small amount of instant tapioca produced just the right thick texture for the sauce. And to lighten the flavor of the sauce, we switched from red wine to white wine, adding a splash of white wine vinegar at the end of cooking to refresh the wine flavor.
Serves 8
If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
TASTE TEST
White Wine Vinegar -
EQUIPMENT
Slow Cookers -
TASTE TEST
Canned Diced Tomatoes -
EQUIPMENT
Cast-Iron Skillets -
EQUIPMENT
Vacuum Sealers
