Let the slow cooker work all day while you do so you can enjoy Italian seasoned pork for dinner when you get home!
As the weather in Atlanta starts to get closer and closer to earning its moniker “Hotlanta,” the less I want to heat up my tiny apartment with the stove or oven. Because it’s so small and because the kitchen and living room are openly next to one another, it doesn’t take much to raise the internal temperature 10°. Yeah, I have A/C but that gets so expensive so quickly. Yay for cool nights and fans!
That makes me appreciate my slow cookers more and more. Plus, with pork being so inexpensive relative to other meats right now, it’s been easily and inexpensive to do delicious meals without breaking the bank, both at the grocery store and on my electric bill.
Unfortunately, though, since I don’t own a microwave, I still had to heat things up a little bit to bake my beloved broccoli but that discomfort was short-lived since it cooks so quickly.Mr. O trimmed a good bit of the fat off this before it went in the slow cooker so this didn’t fall apart into shreds like most slow cooked porks do so it sliced up beautifully! But it was still remarkably moist and tender and tasted amazing! The potatoes soaked up all the flavors as well. And I am not a fan of gravy but the juices and herbs made a juicy meat dressing that even I loved on both the taters and pork.
Because the roast was so large, I had leftovers for lunch for the week plus Mr. O made a hash with it for dinner a couple days later AND he was able to use some for his lunches as well. I got the roast for about $12 (plus it was part of a BOGO so, technically, it was half that price) and we were able to get about 10 meals from it. That makes my
cheap frugal side very happy… especially since air conditioner season is about be fully under way!
- 3 lb russet potatoes, cut into 2″ chunks (peeling optional)
- 1 Tbsp dried fennel, lightly crushed
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1 tsp dried rosemary, lightly crushed
- 1 tsp freshly ground black pepper
- 5 – 6 lb pork roast, most but not all of the fat trimmed off (I used pork butt… and giggled like a 12-year-old even though it’s technically the shoulder)
- 2 c low-sodium chicken broth (14.5 oz can)
- 2 Tbsp cornstarch
- 2 Tbsp hot tap water
- Place the potatoes in 5 – 6 qt slow cooker. Season to taste with salt and pepper.
- In a small bowl, mix together the fennel, oregano, garlic powder, salt, paprika, rosemary, and black pepper. Set aside.
- Place the pork roast on top of the potatoes and rub the top and sides with the herb mixture.
- Slowly pour in the chicken broth.
- Cover and cook on low 9-10 hours or high 4 1/2 – 5.
- Remove the pork to a cutting board and cover with foil. Let rest for 10 minutes.
- Use a slotted spoon to remove the potatoes to a bowl and cover with foil to keep warm.
- Turn the slow cooker up to high. If needed, skim off any fat on the top.
- In a small bowl, whisk together the cornstarch and hot water until smooth.
- Whisk the slurry into the juices still in the slow cooker until well mixed and smooth. Cover and let cook on high.
- Slice the roast into thin slices and serve with the potatoes and gravy.