Sunday Dinner is an original feature where I explain an easy to make recipe that anyone can do! Cooking is my favorite hobby after reading so I thought it would be fun to host a weekly feature to share some of my favorite recipes.
This week, I’ll be teaching you how to make one of my boyfriend’s favorite dinners — slow cooked pork roast.
Note: Based on cooking for two (with leftovers!). For more people, you will need to increase everything accordingly. Since this is a slow cooker recipe, you’ll want to prep everything in the morning and let it cook all day to achieve ultimate yummyness!
- 1 lb. pork shoulder
- 1 packet Campbell’s tavern style pot roast sauce
- 2-3 Tbsp chopped onion
- 5-6 small, red potatoes
- Baby carrots, as preferred
- Place thawed pork into slow cooker and set to 8 hours on low. Pour entire packet of pot roast sauce evenly all over pork.
- Add peeled red potatoes along edges, along with carrots and chopped onion.
- About halfway through the cooking time, flip the roast over and try to get the potatoes & veggies underneath it. Be as quick as possible so that you don’t let too much heat escape! The whole concoction will be smelling just wonderful by now.
- As the pork roast gets softer, pull it into a couple large chunks using a wooden spoon or fork. This will allow the middle to heat evenly as well.
- When finished, the potatoes should be soft enough for a fork to easily pierce, and the pork should pull apart effortlessly.
Depending on the number of people/level of hunger, I might sometimes serve this with a side of brown rice.
If you make my recipe, please comment and let me know what you think!