crock-pot-pork-roast

Winter Best Food

Crock Pot Pork Roast

This easy Crock Pot Pork Roast with Mushrooms and Polenta is packed with flavor and is incredibly easy to prepare.

Ingredients

  • Olive oil spray to prevent sticking
  • Lean boneless pork sirloin roast (also known as pork center rib roast or pork loin roast)
  • Low sodium chicken broth
  • Soy sauce or gluten-free tamari
  • Balsamic vinegar
  • Honey
  • Garlic, minced
  • Sliced mushrooms (such as baby bella)
  • Water
  • Kosher salt
  • Stone-ground polenta
  • Chopped parsley (for garnish)

Directions

For the slow cooker pork roast:

  1. Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 – 8 minutes.
  2. Add the broth, soy sauce, vinegar, honey and garlic to the crock pot.  Stir to combine. Add the pork and set the slow cooker to 8 hours on low.
  3. Thirty minutes before the timer goes off, remove the pork and set it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes.
  4. Meanwhile, make the polenta.

For the polenta:

  1. Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes.
  2. While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well.
  3. To serve: Spoon ½ cup polenta onto a plate, top with pork and mushroom gravy and garnish with parsley.