It doesn’t have to be wintertime for me to use my slow cooker; this slow cooker pork roast is a perfect example of that. I think I tend to use it more often in the cold weather, but it’s perfect for warmer days too as we tend to be a lot busier then. Think about that. During the winter your kids probably don’t participate in sports, unless they are hockey players or ice skaters. However, in the spring things really get busy with baseball practice, soccer and if your boys are in high school, training for the upcoming football season. So for those busy weeknights, the slow cooker tends to look better and better, doesn’t it?
This pork roast is coated in a rub and allowed to sit, so your best bet is to prepare the meat the night before and allow it to sit in the fridge overnight. Place it in the slow cooker the following morning for a great dinner that night! You can use a pork loin, which are often on sale at Sam’s Club for a great price, or a pork butt.
You’ll need to allow yourself about 10 minutes in the morning to get this going. If you mix together the soy sauce, sherry, brown sugar, broth and anise the night before, you can store it in the fridge in a bag and pull it out the next morning. That way all you’ll really need to do is pull the Crock Pot out of the cabinet, brown the meat on all sides in a skillet, then deglaze the pan with the soy sauce mixture. It all goes into the slow cooker for the day and you’ll come home to a delicious home cooked meal.
That night, all you’ll have to do is add a side (some quick minute rice works great) and serve! I like the Uncle Ben’s flavored rices that cook up in about 10-15 minutes. Steam some fresh vegetables and there you have it. Enjoy!
NOTE: Slow cookers, like ovens, vary in how hot they cook. Because pork can easily dry out you may want to check your dish after about 5 hours and see how it tastes then gauge from there.
More Slow Cooker Pork Roast Recipes
Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions – Kalyn’s Kitchen
Slow Cooker Dry Rub Pork Roast – Stephanie O’Dea
Slow Cooked Jerk Pork with Caribbean Salsa – Skinny Taste
- 6 cloves garlic, pushed through a garlic press or rubbed on a microphone grater
- 1 tablespoon minced ginger root
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- ½ teaspoon salt
- 3 lb pork loin or butt roast
- 1 tablespoon olive oil
- ½ cup low sodium soy sauce
- ¼ cup dry sherry
- 2 tablespoons packed brown sugar
- 3 star anise
- ¼ cup chicken broth
- In a bowl, combine garlic, ginger, pepper, mustard and salt. Rub all over the surface of the pork roast. Refrigerate overnight, up to 24 hours.
- Heat a tablespoon of olive oil in a skillet. Brown all sides of the roast well. Place meat in crock.
- Mix together the soy sauce, sherry, brown sugar, chicken broth and anise. Pour into skillet and deglaze the pan. Empty contents of skillet into the crock over the meat.
- Cover and cook on low for 8 hours.