Taste of Home
Slow-Cooked Pork with Root Vegetables
TOTAL TIME: Prep: 25 min. Cook: 3-1/2 hours
YIELD: 10 servings.
This is truly a one-pot recipe—there's no need to brown the roast, as the rub gives it rich 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
Ingredients
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3 large sweet potatoes (about 2-1/4 pounds)
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2 medium turnips
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1 tart medium apple
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1/4 cup water
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1 medium onion, quartered
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2 tablespoons packed brown sugar
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2 teaspoons salt
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1-1/2 teaspoons paprika
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1/2 teaspoon pepper
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1 boneless pork loin roast (3 to 4 pounds)
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1/2 cup unsweetened apple juice
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2 tablespoons cider vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1 teaspoon yellow mustard
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1/4 teaspoon crushed red pepper flakes
Directions
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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.
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2.
Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender.
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3.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition 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.
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