Slow Cooker Pork Pot Roast

Prep Time: 20 Minutes

Cook Time: 6-8 Hours

Pork Roast

6 Potatoes, quartered

1 Onion, chopped

6 Carrots, peeled and cut into 4 pieces each

4 Garlic cloves, roughly chopped

3 lbs (1.36 kg) Pork shoulder roast, boneless

2 Tbsp (30 mL) Vegetable oil

2 Tbsp (30 mL) Balsamic vinegar

1 Cup (250 mL) Vegetable broth

Pork Dry Rub

¼ Cup (60 mL) Brown sugar

1 Tbsp (15 mL) Garlic powder

2 tsp (10 mL) Onion powder

1 tsp (5 mL) Salt

1 tsp (5 mL) Pepper

1 tsp (5 mL) Ground cinnamon

2 tsp (10 mL) Dried thyme

Prepare pork rub by mixing dry rub spices in a bowl. Rub over pork shoulder. Set aside.
Wash and prepare potatoes, onions, carrots and garlic
Place vegetables into slow cooker.
Heat 2 Tbsp (30 mL) of oil in a large pan over medium high heat. When oil is hot, sear and brown pork shoulder for 2 minutes on each side.
Transfer pork into your slow cooker on top of vegetables. Pour balsamic vinegar and broth on top of the pork. Cook on HIGH for 6-8 hours. If possible, flip pork roast at 3 hours.
Serve and enjoy.

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