Slow-Cooked Pork with Root Vegetables
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 the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. —Jackie Sharp, Suffolk, Virginia
Total TimePrep: 25 min. Cook: 3-1/2 hours
- 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
- 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.
Nutrition Facts4 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.
Originally published as Slow cooker pork with autumn vegetables in Taste of Home Christmas Annual 2018
Follow along as we show you how to make these fantastic recipes from our archive.