Slow-Cooked Pork with Root Vegetables Recipe

Slow-Cooked Pork with Root Vegetables Recipe
Slow-Cooked Pork with Root Vegetables Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Pork with Root Vegetables Recipe

Be the first to add a review
Publisher Photo
This slow cooker dish is truly a one-pot recipe—no need to brown the roast, as the rub gives it great color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use cooking liquid as a sauce when ready to serve. If there is any leftover pork it can be used to make delicious pulled pork sandwiches. —Jackie Sharp, Suffolk, Virginia
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 3-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 3-1/2 hours

Ingredients

  • 3 large sweet potatoes (about 2-1/4 pounds)
  • 2 medium turnips
  • 1 tart medium apple
  • 1/4 cup water
  • 1 medium onion, quartered
  • 2 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 cup unsweetened apple juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon crushed red pepper flakes

Directions

Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker.
Whisk remaining ingredients; pour around pork. Cook, covered, on low until a thermometer reads 145° and the meat is tender, 3-1/2 to 4-1/2 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices. Yield: 10 servings.
Originally published as Slow-Cooked Pork with Root Vegetables in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

4 ounces cooked pork with 3/4 cup vegetable mixture: 313 calories, 7g fat (2g saturated fat), 68mg cholesterol, 799mg sodium, 34g carbohydrate (17g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Popular Videos

  • 3 large sweet potatoes (about 2-1/4 pounds)
  • 2 medium turnips
  • 1 tart medium apple
  • 1/4 cup water
  • 1 medium onion, quartered
  • 2 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 cup unsweetened apple juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon crushed red pepper flakes
  1. Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker.
  2. Whisk remaining ingredients; pour around pork. Cook, covered, on low until a thermometer reads 145° and the meat is tender, 3-1/2 to 4-1/2 hours.
  3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices. Yield: 10 servings.
Originally published as Slow-Cooked Pork with Root Vegetables in Taste of Home Christmas Annual Annual 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow-Cooked Pork with Root Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review