Sunday Pork Roast

A little bit of comfort made easy in a slow cooker.

  • 1 Tbsp. salt
  • 1 Tbsp. minced garlic
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. black pepper
  • 4-5 lbs. boneless pork shoulder
  • 1 Tbsp. canola oil
  • 2-3 each russet potatoes, peeled, cut into 8 pieces
  • 3-4 each carrots, peeled, cut into 2” sections
  • 3-4 each ribs celery, cut into 2” sections
  • 1 medium onion, cut into quarters
  • 1¼ cups Pacific chicken stock, divided
  • ¼ cup cornstarch
  1. In a small bowl mix together salt, pepper, garlic and thyme. Rub over outside of pork shoulder.
  2. Heat a large skillet over medium-high heat; add oil. Sear pork on all sides until golden brown.
  3. Place potatoes, carrots, celery and onions in a 6-8-qt. slow cooker. Add pork and 1 cup broth. Cover and cook on low 8-10 hours until pork and vegetables are tender and internal temperature of the pork reaches at least 145°F.
  4. Remove pork and vegetables to a serving dish. Turn heat to high. Mix together corn starch and remaining broth; whisk into remaining liquid. Cover and cook 20 minutes to thicken slightly; strain. Serve pork and vegetables with pan sauce. Refrigerate leftovers.

View Party Plan: Comfort Foods