Slow Cooker Pork Roast Is The Perfect Sunday Meal
Its’ Sunday again already and it calls for something special. This delicious pork roast other than being special is also a very convenient meal. I believe you need something convenient to cook for a Sunday lunch, for you to be able to sit and enjoy your morning cup of coffee. Maybe lay down a bit and relax. Isn’t this what Sundays are for?
The good thing about this roast is that it’s made in the slow cooker. So the only thing you have to do really is to add it in and leave it to cook. Another very convenient little thing about this dish is that its leftovers make for a very nice dinner (hopefully there will be any).
Now I know that you are used to having a gravy to serve with a dish like this, but we are not. Since you are having a Greek pork roast let’s dress it appropriately( the Greek way). Here’s my suggestion. Make some refreshing Tzatziki dip, that goes perfectly with the meat. Also, make this 5-minute Lettuce salad as a side dish. Trust me and you’re going to forget all about your favorite gravy.
The reason? The pork roast is cooked in the slow cooker, with all this yummy flavors and aromas doesn’t really need you to add more to it. The lettuce salad and Tzatziki other than combining wonderfully, with any (sauce-less) meat will add a nice freshness to your meal. After all, good food never leaves you with a heavy stomach.
If you like pot roasts, you may also like my Beef Roast Cooked In Lemon Sauce. No baking required in this recipe either. Plus it comes with the most delicious, gravy-like sauce with lots of lemon and garlic. Yum!
Where Did The Filling Go?
Well, the answer is nowhere. Adding lots of garlic and cooking it very well with olive oil and oregano is the simplest Greek way, of making a Polu Nostimo (very tasty in Greek ) roast meat. Cooking it in the slow cooker, only adds more to this dish. And because it’s Sunday, I got you covered. The potatoes are added to the slow cooker as well and cooked along with the meat. They will soak all the flavors. No extra side-dish cooking needed.
Leftovers Make A Quick Dinner
And because it’s Sunday, keep the pork leftovers chop them coarsely and add them to a pita bread or sandwich bread, with some of the remaining Tzatziki. Add 2-3 slices of tomato and some freshly chopped onion as well and there, you have made your homemade gyros for dinner. Now, how amazing is that? And remember, it’s Sunday… so don’t forget to leave a comment.
- 1.200 grams pork shoulder boneless
- 5-6 small potatoes peeled and cut in half
- 2 garlic cloves
- 2 small sprigs fresh rosemary
- 50 ml white wine
- olive oil
- dried oregano
- pepper flakes
- kosher salt
- ground pepper
- natural twine roll
- Butterfly the pork shoulder, using a sharp knife. Lay the pork flat and pound until it becomes evenly thick on all sides. About 1,5 cm thick. Sprinkle with chopped garlic, pepper flakes, kosher salt and ground pepper.
- Start rolling the roast tightly.
- Slide the twine under the roast and tie a knot on its upper side. (do not cut twine off the roll)
- Hold the end of the twine with your left hand. Pass the twine around your right hand while spreading it wide open to create a hole.
- Flip your hand while you keep it wide open. You should now face your palm.
- Pas the roast through the hole of your hand starting from the upper end. Pass it under the first knot.
- Pull the end of the twine to tighten the knot. Repeat making knots exactly the same way until you reach the bottom end of the roast.
- Once you reach the bottom side of the roast, turn the roast upside down and pass the twine all the way up.
- Pass the twine under the last knot on the upper end of the roast.
- Turn the roast upside down for the last time and secure twine at exactly where you started to make the very first knot. (this way you know where to cut off the twine when it comes out of the cooker, so it will all come out in one piece)
- Lay the potatoes at the bottom of the slow cooker and add the roast on top. Sprinkle with a bit of olive oil and the white wine. Season with kosher salt, ground pepper, and oregano. Add rosemary under the twine. Pour about 100 ml water.
- Cover and cook on medium-high for about 3-4 hours.(If you want it a bit crispier on the outside, cook it for 20 more minutes on the rack of the oven, preheated on the grill at 230°C / 446°F.)
- Let it cool down a bit and cut into thin slices.