Slow Cooker Pork Pot Roast

Dietary Needs:

Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free

Recipe Author:

Nourish Team

Servings

6-8

Total Time to Make

20 minutes (prep) 6-8 hours (slow cooker)

This Maple Blueberry French Toast Bake is a crowd-pleasing variation of French Toast from our cookbook, What’s for Lunch?. Instead of dipping individual slices of bread into an egg mixture and frying them, we bake up a pan full of bread cubes with a delicious maple custard mixture and blueberries. If you don’t have blueberries, substitute cranberries or diced apples, or whisk 1 cup mashed squash or pumpkin in with the egg mixture!

Ingredients

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

Directions

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!