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Slow-Cooked Pork Roast Dinner

 Slow-Cooked Pork Roast Dinner
This easy and delicious recipe will give you the moistest pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender if there are any leftovers. Jane Montgomery - Piqua, Ohio
8 ServingsPrep: 25 min. Cook: 6 hours


  • 1 large onion, halved and sliced
  • 1 boneless pork loin roast (2-1/2 pounds)
  • 4 medium potatoes, peeled and cubed
  • 1 package (16 ounces) frozen sliced carrots
  • 1 cup hot water
  • 1/4 cup sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • Place onion in a 5-qt. slow cooker. Add the pork, potatoes and
  • carrots. Whisk the hot water, sugar, vinegar, soy sauce, ketchup,
  • salt, pepper, garlic powder and chili powder; pour over pork and
  • vegetables. Cover and cook on low for 6-8 hours or until meat is
  • tender.
  • Remove pork and vegetables to a serving platter; keep warm. Skim fat
  • from cooking juices; transfer to a small saucepan. Bring liquid to a
  • boil. Combine cornstarch and cold water until smooth. Gradually stir

2 of 2

Slow-Cooked Pork Roast Dinner (continued)

Directions (continued)

  • into the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with meat and vegetables.
  • Yield: 8 servings.
Nutritional Facts: 4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup gravy equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.