Here's a simple recipe for Butter Braised Slow Cooker Pork Roast that you can try!
Ingredients:
- 3-4 lb pork roast (such as pork shoulder or pork butt)
- 1/4 cup unsalted butter
- 1 onion, sliced
- 4-5 cloves garlic, minced
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup white wine (or apple cider for a non-alcoholic option)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 tablespoon Dijon mustard for a little tang
- Optional: Carrots or other vegetables of your choice
Instructions:
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Prepare the Pork:
- Pat the pork roast dry with paper towels and season generously with salt and pepper. You can also rub on some mustard if you'd like a little extra flavor.
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Sear the Pork (Optional but recommended for extra flavor):
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the pork roast on all sides until browned (about 2-3 minutes per side). This step adds extra depth to the flavor but can be skipped if you’re in a hurry.
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Place in Slow Cooker:
- Transfer the seared pork roast into the slow cooker. Add the sliced onion, garlic, fresh herbs, and any optional vegetables around the pork.
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Prepare the Butter Braise:
- In a small saucepan, melt the remaining butter over low heat. Add the chicken broth, white wine, and a pinch of salt and pepper. Stir everything together and pour it over the pork roast in the slow cooker.
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Slow Cook:
- Cover the slow cooker and cook on low for about 6-8 hours or until the pork is fall-apart tender. If you're in a rush, you can cook on high for 4-5 hours, but low and slow will give the best results.
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Serving:
- Once the pork is cooked, remove it from the slow cooker. Let it rest for about 10 minutes before slicing or shredding.
- You can strain the cooking liquid and use it as a delicious gravy, or spoon some of the liquid directly over the pork.
Tips:
- The butter and broth mixture makes the pork incredibly tender and flavorful.
- If you'd like to thicken the braising liquid, you can simmer it on the stove after the pork is done, adding a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and simmering until it thickens.